Lightning Puff

1

Puffs, 27 g salt-free butter, 30 ml water, 30 ml milk, 1 g salt, boiled to 20 seconds before leaving the fire。

2

After the fire, 37 grams of low-banded flour and 3 grams of tea powder were sifted with razors。

3

I'm using a non-stick pot, so I keep the fire going on and on and on and on and on and on and on and on and on and on. (If it's not a pot, then a thin sheet of veal on the wall.)

4

After the film is out, the noodle is removed and placed in the basin. One egg is broken up, three times into the egg fluid, and every time the egg fluid is mixed with a razor, then the egg fluid continues. even

5

Until the razor is lifted, the paste drops. There is no need to add all the egg fluids, and if there are more egg fluids, then don't add them。

6

A good paste, a bag of bouquets, squeezed on the grill, basically this formula can squeeze about five. A little water on the spoon, a little correction for the squeezed noodles。

7

Puffs spray a little water, oven 180°C preheating, about 20-25 minutes. Each oven has a different temperature and needs to look at the swelling state and surface when it is baked. (I didn't notice that both were burnt a little.)

8

Make original lightning puffs and replace the same amount of tea powder with low-banded flour。

9

When the puff cools, 180 ml of light cream and 20 g of white sugar, with an electric omelet, to eight conditions, with a clear texture, and with a spare bouquet。

10

Puff cut open, squeeze in light cream, then squeeze a light cream on the top, and put a little fruit on it, depending on what they do。

11

Make some chocolate ganache, get 50 grams of light cream, heat up to a little bubble, and then add 50 grams of chocolate to melt. Squeeze the chocolate Gannash on the surface of the lightning puff, and then just a little bit。

12

LIGHTNING BUBBLES FINISH O。

13

The smell of pure chocolate is a little bitter, but it tastes special with sweet light cream。

14

It's soothing, it's cool inside。

15

The adsorbents seem to provide complex tastes, but the entry is a wonderful combination that makes people drunk。

One, do not open the oven in the course of the roast, otherwise the puff will shrink, and will not be taken out after the roast, so that the oven can open a gap of five minutes to cool the heat. 2. Add eggs evenly when the noodles are hot or the eggs are evenly mixed for a second time, otherwise the paste will become rare and the puffs will not be easy to form. 3. If you do not enjoy it properly, do not squeeze your internals for the time being. The puffskin is kept in a sealed bag and is kept frozen. They are taken out and baked in a oven of 150 degrees for three to five minutes. They cool down a little while after they have recovered their palate, and then squeeze the loose cream into the puffs. 4. Butter and other liquids will enter the pot together and the water will not boil until the butter is fully melted. If you add water first and the water boils first, but if you just add butter or blocks, it may lead to excessive evaporation and may affect the subsequent expansion。