Puffy
By VicentaLakin
It's the first time I've baked since I got home。
Recipe Recommendations
- low-gluten flour 75g
- butter 40g
- milk 200g
- eggs
- white sugar 5g
- salt 1g
- egg yolk one
- gelatin 5g
- animal cream 150g
- vanilla extract 1ml
- salty fragrance
- roast
- an hour
- senior
Steps for Puffy
1
Main source: boiled in a mixed milk pot with butter. Add low-banded flour, sugar, salt in the main ingredient. It's all the same with silicone shovels. Turn off the fire now。
2
The eggs in the main ingredient are joined three times, each with a flat mix followed by the next. Until the slide drops fall in the shape of a triangle. It's taken halfway. It's not finished. It's over and forgotten3
Combining all the material in the auxiliary material, with early softening of butter or 30 seconds of high fire in the microwave. It is wrapped in a cylindrical column of about 2 cm in diameter. We're going to have to put the film in the freezer。4
at this point, the face of the shell is placed in a bouquet with a mouth of 8 mm diameter. squeeze a circle around 2 cm in diameter on the baking paper. each puff is more than five centimetres apart because it's bigger。5
Take out the frozen cranium, soften it a little bit, cut it into a 3-millimeter thin, and put it over the face, and press it. Put the paste on the surface。
6
The oven is preheated at 190 degrees and the embryos are placed in the oven for 15 minutes, with a temperature of 150 degrees for 10 minutes. It's about 25 puffs。7
During the course of the roasting, the cartha sauce is prepared (first the water softens the glittin)。8
the low-banded flour in the fabric was evenly mixed with egg yolk, sugar, salt, and then 50 g milk was evenly mixed again. at this point, 150 g of milk was left, boiled into the pot, and the hot milk was added slightly to the just-modified flour to prevent overheated ironing of eggs. the above mixture is evenly mixed, and is mixed back into the pan into thick paste. put the bubbling glittin and vanilla in the heat and continue to mix evenly. the finished products are cold。
9
Cream cream to texture, 8 distributed. Cathedral sauce, which is not hot enough, is fully mixed with cream, and is used as salty vanilla butter and cathedral sauce, which is placed in the bag。
10
The roasted puffs take out the dryer, and before you eat, you squeeze them into the butter sauce with a bag。Puffy Make Tips
1. When the bouquet of butter is squeezed over the cream, it is often not enough to eat. There'll be a lot of residual cream in the mouth. It won't be easy to store. They can be placed in a clean bag of the same type. Refrigerator can eat about three days. 2. Puff shells are sealed in protective bags and can be frozen. Squeeze into butter sauce when you want to eat it, and if you squeeze it in advance, it'll make the puffs soft and bad. 3. Long-lived buffles in refrigerators can be re-heated with microwaves。