Puffy
By VicentaLakin
Soccer puff。
Recipe Recommendations
- water 60 grams
- milk 60 grams
- butter 50 grams
- low-gluten flour 60 grams
- eggs 2 only
- powdered sugar 45 grams
Steps for Puffy
1
MATERIAL A IS A PUFF FORMULATION AND MATERIAL B IS A SOOTHSAY FORMULATION。
2
Puff production step: Puff material ready for backup in advance。
3
Water, milk, butter, and butter are placed in the pot and heated with medium fire to melt with sugar butter。
4
Cook to bubble, turn to fire。
5
A one-time drop of low-banded flour is quickly mixed to the point where the flour and water are fully mixed。
6
It's a little cooler to add egg fluid, mix it up to the paste to fully absorb it, and start the face to fall into a triangle。
7
Put the pasta in the bag。
8
Put oil paper on the grill and squeeze out a round face。
9
Soccer production step: prepare the soccer material for backup in advance。
10
Butter was softened early, and it was distributed with an electric omelet until it was smooth。
11
Sift sugar powder and mix it to full absorption。
12
Low-banded flour is then sifted to a smooth, non-particle-free face, covered with fresh paper for 10 minutes。
13
it is taken out of the soothing pasta and made of it a .3 mm thick war and a uniform size。
14
And then you cover it on the puffy face。
15
The oven is preheated, 180 degrees up and down, 40 minutes baked, and the surface is golden。
16
When it gets cold, you can eat the sauce you like。Puffy Make Tips
1. Fry is to be frozen in the freezer in advance, and once paste is made, the cover will be removed. 2. Better after refrigeration。