Puffy
By VicentaLakin
Recipe Recommendations
- butter 60 grams
- low-gluten flour 65 grams
- sugar 45 grams
- egg yolk of 3
- milk 250 grams
- fine sugar 25 grams
- qingshui 100 grams
- eggs of 3
- sweetening
- baking
- an hour
- senior
Steps for Puffy
1
Make the soccer. Softened butter with sugar powder, tuned with a razor。
2
Scan low-banded flour, evenly mixed。
3
put it in a bag, open with a cane, about 3 mm thick, and put it in the freezer。
4
Then you can make kasda sauce。
5
Milk pours into the milk pan, little fire heats up to bubbles。
6
The boiling milk is slowly pouring in, evenly mixing, and refilling the milk pot continues to heat up the small fire, during which the egg-beating is used to keep the bottom out of the fire, so that the cassava is ready。
7
Rewind to a clean container and cover the membrane freezer. The membrane must be attached to the sauce to prevent the vapour。
8
Make puffs. The oven is pre-heated at 200 degrees, pre-screened with low-banded flour, eggs scattered with a spare butter and water pouring into the milk pan, and small fires hotten to boiling。
9
Get out of the fire, pour into the flour and mix it quickly。
10
It's been mixed to dustless。
11
Clean-up egg basins, with a small number of additions of egg fluids, are mixed up to full absorption each time until the paste can be placed upside-down on a razor and the egg fluids can increase or decrease as appropriate。
12
Put the paste in the bag and cut the little mouth on the grill。
13
Soothing out, crushing out a shape similar to the diameter of a puff, covering it。
14
In the middle of a pre-heated oven, the temperature is moved back to 190 degrees, 20 minutes, and after a complete cooling of the puffs after a 20-minute drying at 170 degrees, a hole is inserted from the bottom with chopsticks, and the kashda sauce is packed in a bag and squeezed into the puffs。