Tasty pickle puff
By VicentaLakin
Just good puffs。
Recipe Recommendations
- low-gluten flour 60 grams
- eggs the 2
- qingshui 100 ml
- unsalted butter 40 grams
- salt 2 grams
- light cream 180 ml
- white granulated sugar 15 grams
- Casta sauce 200 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Tasty pickle puff
1
Salt-free butter of 40 grams and salt of 2 grams added to 100 ml of clean water。
2
It boils to 15 seconds to make sure the oil is separated and the fire shuts down。
3
Flour is 60 grams past sifted and rolled to all mixed states。
4
Small and medium fires continue to increase the heat and mix。
5
Until there is a membrane (face paste) on the bottom of the pot。
6
Two eggs are scattered early (noticing that the eggs are warm and unrefrigerated), pouring into one quarter of the egg fluid before it is hot, mixing it to the full integration of the egg noodle, then adding the egg noodle, and not necessarily adding all the egg fluid, leaving a little bit behind。
7
The ideal state is that the egg paste drops off the shovel in a triangle。
8
The egg paste drops into a bouquet, the bouquet frys a round mouth, and the squeezed egg paste is round, with a little remaining egg fluid on the surface。
9
The oven expands by 200 degrees for 10 minutes. 180 degrees and 20 minutes to keep it expanding. One hundred and sixty degrees and ten minutes to make it look bad. When you're done, don't take it out so he can cool it down in the oven。
10
Leaf cream 180 ml and sugar 15 g to flow. A little more hard to use directly as a puff。
11
The last recipe was made with 200 grams of cathedral sauce and 60 grams of light cream, evenly mixed, and the tea and cathedral puffs finished。
12
Cut it in the middle. Just squeeze it in. It'll make it more beautiful。
13
Tea puff done。
14
Just good puffs。