Puffy
By VicentaLakin
Cream skin. It's a cold Castile butter sauce. One sip. I don't have a hard-boiled flour. It doesn't make any difference, so I don't have to flex it。
Recipe Recommendations
- butter 80g
- powdered sugar 50g
- ordinary flour 100g
- milk 170g
- sugar
- eggs
- corn starch 15g
- light cream 100g
- white sugar 10g
- sweet fragrance
- roast
- several hours
- senior
Steps for Puffy
1
Soothing first: softer butter and sugar to smooth。
2
Scan the flour
3
To dry powder。
4
Squeeze them with their hands and rub them into columns 5 cm in diameter。
5
Pack the film and freeze the fridge。
6
Puffs: Flour filters。
7
Milk, sugar and butter are placed in the small pot, and the small fire is melted into butter。
8
Burning continued for one minute。
9
Turn off the fire, pour in the flour, mix it evenly。
10
The fire was then turned on, and the mixing continued until there was a thin film on the bottom of the pot, the fire was shut, and the mixing continued, so that the noodles could cool. (The process is to make flour ripe. I'm not sure
11
When the noodles are about 60 degrees centigrade, an egg is inserted into it, which is tuned quickly until the eggs are fully absorbed。
12
Keep pouring in the second egg and mixing it to full absorption。
13
The third egg is not put in one place, and the eggs are scattered and then thrown into the egg fluids, and they are smoothed until the paste is down the triangle, and they can't shake. (The third egg may not have been fully spent, see the state of face. If it's too thin, it's hopeless
14
Put the pasta in a bouquet and cut the mouth。
15
squeeze the pasta on a board of oilpapers, about 5 cm each, with space。
16
skin out of the fridge, cut about 3 mm thin。
17
Put the leather on the paste, light pressure。
18
In the preheated oven, 400° Fahrenheit (200° C) for 15 minutes and 350° Fahrenheit (180° C) for 15 minutes. (The temperature should be adjusted to the home oven and the temperature of the small oven should be lowered
19
When the time comes, the fire is shut down for five minutes。
20
It's cool on the grill. It's perfect color。
21
Nice hollow。
22
Casta butter sauce: eggs, milk and sugar, sift into corn starch。
23
Sift over the pot。
24
The little fire's heating up, and it's mixing up。
25
Until it's a little thick and the fire continues to mix, the remaining temperature of the pot will make the casserole thicker, and when visible trails appear。
26
Put the pot in ice water and keep mixing, cooling。
27
It gets thicker when it's cooled. It's very smooth because it's always mixed。
28
Light cream and sugar are electrically used to hit an egg-beater to the point where it is not mobile。
29
Join the casta sauce。
30
Good Castile butter sauce。
31
Inverted in a flower bag filled with a bouquet, with a freezer。
32
When the puff cools, a hole is made in the bottom of the puff with chopsticks, a puffy mouth is inserted in the puff, and it's squeezed into the Castile sauce。
33
Fill up the Castile sauce。
34
Cracky skin with cold internals, one sip, no stopping。
35
When the fridge freezes, it tastes like ice cream。