Butter puff
By VicentaLakin
Homemade butter puffs, uncooked while cooking, a little colored, but not bad for taste
Recipe Recommendations
- low powder 60g
- egg liquid 100g
- butter 45G
- pure milk 100g
- salt 1 small pinch
- light cream 150g
- sugar 15g
- sweetening
- roast
- three-quarters of an hour
- simple
Steps for Butter puff
1
The materials are ready。
2
And We put the non-clued pot, milk, salt and butter in it, boil it, turn it off, sift it down, heat it up for one minute, and mix it with heat。
3
Put the paste out of the air, the eggs are evenly mixed, sifted over, and the egg fluids are evenly mixed into the paste four times。
4
It's just like this。
5
I put in a bag of bouquets, squeezed out, I used a non-painted dish, and if I'm afraid of it, I put a silica on it, and I use a big mouth, it's a little too big。
6
The oven is preheated at 200°C and is baked into the oven, which is observed when the colour is too high to adjust the temperature. I'm going to drag the floor. I'm not watching. You'll find that the pasta is fat as a bun, about 15 minutes, and then it's five minutes on fire。
7
Look, it's empty. You can put cream。
8
150g cream, with sugar in turn。
9
Sheared butter was packed in a bouquet, and a small bouquet poked a hole in the bottom of the puff。
10
Make an internal map。Butter puff Make Tips
Each oven is different, it is observed while it is baked, it is not opened during the roast, and it is taken out after it has been cooked。