Puff
By VicentaLakin
Recipe Recommendations
- low-gluten flour 100g
- eggs of 3
- butter 80g
- sugar 5g
- water 160g
- light cream 200g
- sweet fragrance
- roast
- an hour
- ordinary
Steps for Puff
1
100g low-banded flour scales, waiting to be screened. three eggs scattered. butter, 80 g sugar, 5g water, 160, mixed into a small pot. the eggs started using two, not enough, and then one was added, and if the eggs were not big enough, it might take three and a half, all of which would be the pasta effect。
2
Butter + sugar + water, light fire heating. Don't use the fire, or the water's running, the oil's still on。
3
Butter away, sugar away。
4
Keep the fire low, sift it down, just when it's bubbling, turn it off。
5
Smash even。
6
The temperature drops slightly and the egg fluids are added in fractions. Smash it evenly and then next time。
7
That's the sticky ceiling. It can't be thick anymore. Half the egg fluid is the best。
8
Put it in the bag。
9
Don't squeeze too big, it's bad. Every distance, it swells。
10
Get in the oven 190 degrees, 50 minutes. No preheating, the oven is old, so it's longer. We can try 200 degrees and 35 minutes next time。
11
Puffs swell up。
12
They don't want to turn over, just stick it down from any of the cracks above and squeeze it into cream. Some are squeezing fast. They're breaking the puffs。
13
Cut one open, full of cream, enough。