Coconut cream puffy puffy, full of mouths, brittle skins, ice-cooled infestation

1

Skin first, room temperature softened 30 grams of butter, softened to the point where you put it in, added 35 grams of white sugar and slashed it with a razor。

2

Scan low-banded flour of 40 grams and coconut of 5 grams, with razors。

3

Scratch 3 mm with a crutches and around 3 mm with a cane。

4

After a thin sheet, 30 minutes of cold storage。

5

Cathedral sauce is made, with one egg scattered, 10 grams of white sugar added, 20 grams of corn starch, 180 ml of light cream and 180 ml of milk, and a small fire continues to mix and boil to sticky。

6

When boiled to sticky, 5 grams of salt-free butter were added, and the fire continued to mix smooth。

7

I'll sift through the finer cartha sauce. Covered with a lasagna, a layer of ice water cooled the cassata, and later colded the freezer。

8

I'm going to make a cup of casserole sauce, add five grams of tea powder to the formula in front, and I'm going to make a two-flavored casserole sauce, which is done in half。

9

Puffs, 30 grams of salt-free butter, 30 ml of water, 30 ml of milk, 1 g of salt were made and opened fire until the fire boiled out of the fire。

10

After the fire, 40 grams of low-strength flour were sifted, evenly mixed。

11

The fire continues until the puffs are luminous on their surfaces, or if they are not, a thin sheet of velvet on the wall。

12

When the bouquet is out, the noodle is removed and placed in the basin, the room-temperature eggs are scattered, the egg fluid is added to the noodles on a small number of occasions, and each time the egg fluid is added, it must be evened with a razor before adding the egg fluid。

13

It'll be even with egg fluid until after the razor has been lifted, the face drops in a triangle, and the extra egg fluids are put aside。

14

The pasta is packed in a bouquet, squeezed on the grill, nine smaller, six larger。

15

Take out the refrigerated soccer, cut it into the right circle, and prepare to put it behind the puff. If there is no round mold, you can cut into squares. Or do it in a cylindrical form when you start making soothing, or cut into pieces. On squeezed puffs, covered with good soothing。

16

The oven is preheated 180°C and is warmed 20-25 minutes or so. Each oven has a different temperature and needs to look at the swelling state and surface when it is baked。

17

When the puff cools, take out the cathedral sauce that was just ready, with a little milk and light cream, and just mix it smooth. Loading a bouquet and squeezed it from the back into the puff。

18

The last dots, which you can not do, take 100 milligrams of light cream and 10 grams of white sugar, mix to 5 distribution bubbles. Put the puff in the cream and then turn around and throw a little coconut。

19

COCONUT CREAM SOUR PUFFS FINISH O。

20

Tasty cocoon cocoon, chubby cocoon

21

ISN'T THAT THE WAY IT SOUNDS

One can do it lazyly, and you can make all the stuff with your hands. Don't open the oven in the course of the roast, otherwise the puff will contract and not come out after the roast. The oven can open a gap of five minutes to cool the heat. 3. Add eggs evenly at the time of the noodles or heat for a second time, otherwise paste will become rare and puffs will not be easy to form. Four, puffs can also be made directly with light cream, 100 grams of cream and 10 grams of sugar powder to a hard hair bubble. Remember that the puffs must be cool when squeezing the pie, or they'll melt it off. 5. For the time being, if it is not used in the field, do not squeeze the internals, the puffskin is sealed in a sealed bag and the capacitor is kept in cold. Once removed, the puff skin is baked with a 150-degree oven for three to five minutes, with a little cooling after the crumbs are restored, and a little milk and light cream is added to the casta sauce and then squeeze into the puff。