Puffy fingers
By VicentaLakin
The baby's recipe for puffs + the shape of fingercakes, and the baby can just grab it. And when it gets cold, it doesn't shrink. It suits the outside. But it's better to eat it that day to make sure it's a little bit more fragrance. In late-formation processes, babies over 4 years of age can be used to operate the glyphs。
Recipe Recommendations
- low-gluten flour 100g
- salty butter 80g
- water 160g
- sugar 5g
- eggs of 2
- no appropriate amount
- canned cream appropriate amount
- colored frosting appropriate amount
- milk fragrance
- roast
- an hour
- ordinary
Steps for Puffy fingers
1
All materials. Three cans of cream in the top right corner, Whippedcream, are squeezed out and are solid in the form of cream, no hair, nothing, and it's good for a puff to eat. The bottom right is a colored sprinkle, which is for the dotting, and the kids love it, but they can't。
2
Butter, water, a spoonful of sugar, heat, melt, boil. If it's salt-free, you can add a spoon of salt。
3
Boil and turn the fire and add flour。
4
Quick mix evenly。
5
Continue to stir for one minute and to mix it into smooth noodles. Turn it off。
6
The noodles were spread slightly, the bottom of the pot was under the tap, and the water was running for about 10 seconds, down to 30-40 degrees, so that they could not be completely cooled。
7
There's two eggs in the bowl. While the noodles are warm, the egg fluids are poured into the noodles several times and must be evenly mixed each time they are added。
8
It's a very sticky paste. There is a risk that the egg fluid will not be fully used, or that it will not be sufficient, so that you can add or reduce the egg fluid as appropriate. Mine's not working. Just a little bit of the bowl。
9
Stickyness of paste: The lifting spoon can see a upside-down triangle, which is static after extending to 4-5 cm and does not continue to decline。
10
Put it in a bouquet。
11
Squeeze into bars. The oven warms it 200 degrees for 15 minutes and expands it, then turns 180 degrees and continues for 25 minutes。
12
When you're done, you can feel the whole shell is thin and hard, and there's no chance of convulsion, and you can eat it when it's cold. If it's not hard enough, you can continue to bake for 10 minutes. It's empty in there. You can squeeze cream in。
13
Here's what the baby does: it's a little hard for a four-year-old baby to get cream in, so I'm gonna squeeze them on the surface, and then we're gonna get sugar. They had fun
14
Done。Puffy fingers Make Tips
The benefits of bottled cream are convenient and readily available, but the downside is also clear and soon softened, so once the cream is out, you need to enjoy the sluice as soon as possible。