Puffy
By VicentaLakin
It's as if cream melts on the tip of the tongue and a soft skin fits the taste bud
Recipe Recommendations
- butter 155 grams
- low-gluten flour 205 grams
- milk 170 grams
- eggs 3-4 a
- salt 一 grams
- fine sugar 40 grams
- corn starch 10 grams
- sweetening
- roast
- an hour
- simple
Steps for Puffy
1
170 g milk, 1 g salt, 75 g butter, pour it into the pot, boil it and mix it until it boils
2
joined with sifted 105g low-banded flour, plattered fast until the noodles are glued and shut down
3
dispersing 3-4 eggs, pouring them into the noodles, mixing them until they're hanging around a razor in a reverse triangle of about 4 cm
4
Load the bouquet, cut the hole
5
Squeeze a circle out of the oven and put it in a preheated oven, 170 degrees and 30 minutes
6
prepare a clean bowl, pour two yolk, 40 g fine sugar, and mix it evenly
7
pour 10 g corn starch and mix it evenly
8
prepare a clean pot and pour 100 g of milk until it boils
9
The yolk paste that was made before the milk pan fell in, evenly mixed, then refilled in the pot, boiled and bludgeoned until thick
10
after the face is sifted, plus 50 g mascarpone cheese, evenly blended and the cassava is cold
11
prepare a new bowl, drop 100 g of light cream, send it to eight, pour it into qasda sauce, mix it evenly, then pour it into five drops of vanilla, mix it evenly, then pour it into the bouquet
12
Take out the roasted puffs, put a hole in the bottom, squeeze it upPuffy Make Tips
That's it. The delicious puffs are ready. The cosmopolitan skin with the sweet inside. One, you can't turn on the oven when you're cooking a puff, or you can't make a fat “body” that's so fat that you'll get soft when you're squeezing on the inside, and you're better off eating it now to make sure you're getting a taste. 2. It is recommended to study systematically at the baker ' s training institutions so that they can make all kinds of sweets at home。