Souffle cream puff
By VicentaLakin
Today's puffy, skin-skinned soothing, fragrance, thin, cold and sweet, can't stop。
Recipe Recommendations
- egg yolk of 2
- white granulated sugar 35 grams
- corn starch 12 grams
- hot milk 200 grams
- vanilla extract 2 grams
- light cream 150 grams
- unsalted butter 15 grams
- low-gluten flour 8 grams
- high-gluten flour 8 grams
- milk powder 8 grams
- salt 1 gram
- water 33 grams
- milk 33 grams
- egg liquid 75 grams左右
- sweetening
- baking
- an hour
- senior
Steps for Souffle cream puff
1
We'll make cassada sauce, get two yolks, 35 grams white sugar, 12 grams corn starch, 2 grams vanilla, then evenly mixed. And pour the hot milk 200 grams and mix it evenly。
2
The small fire heats up and leaves the fire。
3
Heat spreads in the basin, cools and covers the surface and cools it。
4
Then we make soufflés, and we put all the raw materials together。
5
A small, even particle with a hand。
6
And then we make puff paste, salt-free butter -- 30 grams, salt 1 gram, water 33 grams, milk 33 grams, so we put the raw materials in the pot。
7
The boiled butter is fully melted and the fire is shut down with a little boiling。
8
Then you sift in 40 grams of low-banded flour with a razor。
9
And then a little fire and a thin sheet of buffle under the pot. (Note: If you don't stick it, you'll be in a glamorous state on the face
10
After the fire was shut, the face was removed and placed in the basin, and then added in stages around 70-75 grams of yolk。
11
Each time the egg fluid is mixed into the paste with a razor, the egg fluid is added and not once。
12
Until the razor was lifted, the face fell smoothly and the face fell in a triangle。
13
Put the pasta in a bag, squeeze it on the grill, spray it with a thin fog, and put it on the ready souffle。
14
The oven is preheated at 200°C for 12 minutes at 200°C and then converted to 170°C for 15 minutes。
15
The puffy body is baked out of the oven and cold。
16
Light cream 150 g, white sugar 15 g, sent to 6 cents microcolumn flow。
17
Sift the cooled and good cartha sauce in the cream。
18
Smuggle evenly and load the bouquet。
19
Puff a hole in the bottom and squeeze Kashda cream into a cooled puff。
20
SOUFFLE CREAM PUFF, FINISH O。
21
Cool and sweet cream, with fragrance souffles and shells
22
One sip, the good ones won't stop。Souffle cream puff Make Tips
The pasta is very important, the eggs cannot be colded, the egg must be warm, the egg fluid must not be added to the paste at once, the paste must be added in part, and the paste is in the right state to lift the razor to the triangle. 2. If tea-smelting soufflé is to be made, it is sufficient to add one to two grams of tea powder。