Puffs and puffs
By VicentaLakin
Every time I pass through the cake shop, the most popular must be a tumbled little puff, and one time I saw a child, and it felt like I was infected without a magic spell. It's not so hard to make puffs, but it's perfect to make pasta into a big, empty little ball, and then fill it in with the cream. Take a bite of the fragrance of the outer shell, and inside it is a wet, soft piece of pie. No matter how many times, I can't help but wonder, "Well, it's delicious!" Especially the puffs that just came out of the oven! I'll make you a tweezer today. It'll come out with a hand to rip it open. A soft bite, a soft, sweet sarcasm in the mouth, a little silky
Recipe Recommendations
- butter 50 grams
- powdered sugar 20 grams
- eggs of 2
- low-gluten flour 50 grams
- low powder 30 grams
- cocoa powder 3 grams
- water 80 grams
- milk 100 grams
- egg yolk of 2
- fine sugar 30 grams
- light cream 100 grams
- hazelnut paste 50 grams
- sweetening
- roast
- an hour
- ordinary
Steps for Puffs and puffs
1
Plumb first: Butter early room temperature softened and sugar powdered with an electric egg-pumper to smooth-sliding。
2
The eggs were scattered in two drops into the distributed butter, which was evened with an electric puncher。
3
Sift low-banded flour, flatten the plate。
4
Scratch the noodles, hold it for 10 minutes, stand by。
5
Take 50 grams, put the dough in the middle of the film, and round it with a cane。
6
Put the skin in the mold and remove the extra skin on the side. And with a fork on the cookie。
7
The oven is pre-heated, 170 degrees up and down, and is baked for 20 minutes, so that it is taken out for cool。
8
Then we'll make the puff section: put water, butter in the pot, heat it up and melt it。
9
Boiling up to bubbles, turning fire, pouring in one-time low-banded flour and quickly mixing it to the point where the flour and water are fully mixed。
10
It's a little cooler to add egg fluid and mix it to the paste for full absorption。
11
It's in the reverse triangle。
12
Put the pasta in the bag, put oil paper on the grill, and squeeze out the round face。
13
Then we'll make a soothing section: butter softened early, and sugar powdered with an electric egg-pumper to smooth。
14
It sifts low-banded cocoa flour into smooth, non-particle-free flour。
15
it's 0.3 mm thick and it's the same size。
16
And then you cover it on the puffy face。
17
The oven is preheated, 180 degrees up and down, 40 minutes baked, and the surface is golden. Get out of the oven and get cold。
18
(b) The making of the material: yolks with fine sugar with low-banded flour and evenly mixed。
19
Heated in milk, boiled into little bubbles, poured into the omelet and mixed in the back。
20
Recalculated, boiled to sticky。
21
A little chilly, and a little corset。
22
Light cream is distributed to rigidity with an electric omelet。
23
Add the sauerkraut, mix evenly。
24
Load the bouquet。
25
Squeeze on the tart, put on the big puff。
26
Chocolate insulated water melts。
27
Just squeeze chocolate and sugar powder on the display。
28
The product appreciates it。