Strawberry chocolate puffs

1

This is the material of puff paste, which can be replaced with 80 grams of water for milk, low-banded flour, and corn oil, which can be replaced with butter (more butter and cream). Flour sifted 1-2 times。

2

Milk, oil, salt, sugar in a thick bottom pan is hotter to boil, and the cooking is constantly mixed, and then the fire becomes lighter。

3

Sprayed flour, quick mix, and guard against burns。

4

Flour is all boiled and a thin sheet of film appears on the bottom of the pot to be released from fire。

5

After the fire, the face spreads cold, the temperature drops to about 50°C, and the hand feels warm。

6

A single egg is inserted, with a razor or chopstick to the point that the egg fluid is fully absorbed by the face; an additional egg is inserted to the point of full absorption; and the third egg is not added once, with a half added to the absorbent state。

7

Check the paste state: paste with a razor or chopstick, and paste with a triangulation, as it is。

8

Puff pasta in a bag. It's the most beautiful paste that comes out of a bouquet, but I've been lazy for the sixth time, and I've been scratching it on the grill with a spoon。

9

A tarp or tarpaulin, which squeezes out a hemispheric size of a ping-pong ball, is flattened with fingers. The paste dug with a spoon is also made of a smooth hemispheric shape with water on the finger。

10

Preheat ovens are preheated before squeezing, 210°C on fire, 180°C on fire, 10-20 minutes on heat (20 minutes on large ovens) and the grills are in the middle layer, with 30 minutes of roasting and swollen, and then 160°C on fire and 30 minutes of roasting to make them soft。

11

Chocolate cream, made one night earlier. Strawberry chocolate shredded。

12

With light cream, it is placed in an eggbasket, where chocolate melts with water insulation, which is evenly mixed and covers the membranes for 12-24 hours。

13

The frozen strawberry chocolate cream is placed in an ice bag, which is distributed with an electric omelet, and is distributed to the cream in the form of a small accelerator, filled with a bouquet。

14

Puff cut across and squeezed into strawberry chocolate cream。

15

It's hot, the cream will melt soon. Eat it

One, the puffs are so powerful that the water from the paste becomes steamy that they expand to the outside, that they start with high temperatures, and they don't collapse until they expand and make them corrosive with dry water. Flour is not water-sortting, squeezing is of different sizes, ovens have different properties, and the temperature and time used may vary, so it cannot be carried out according to its own condition. It is strictly forbidden to open the oven door when it is baked or it collapses. 4. The use of eggs depends on the state of the paste, the wateriness of flour, the size of the eggs, etc., also affects the use of the eggs, so do not add one-off, and each egg added is mixed to the state fully absorbed by the paste and added to the next. When the puffs come out of the oven, they are laid on the hanger and kept under seal as soon as possible. Puffs can be softened by the tide and then baked in ovens at 160°C for 5-10 minutes, so they'll be ready to come back. 6. The material is squeezed into a puff before eating, either from the bottom through the puffy mouth or, as in the video, through a knife。