Butter puff
By VicentaLakin
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Recipe Recommendations
- sweet fragrance
- roast
- half an hour
- ordinary
Steps for Butter puff
1
60g water + 30g butter + 5g sugar + 0.5g salt fire heating to boiling。
2
falling into 35g of low-strength powder, squirting out the pot so that it doesn't burn。
3
a small number of times complete egg fluids (about one and a half, about 60 g) were added。
4
There's a down triangle to lift the razor。
5
Fill in the bouquet, remember with the medium eight-tooth bouquet。
6
Toaster-painted paper, squeeze. Key points: keep your hands steady, keep your size as high as possible and keep your eye on the moment。
7
After preheating the oven, the oven was set on fire at 17 degrees, with mid-level roasting for about 35 minutes. The exact time is determined by the size of the puff。
8
When the puff cools, the cream is in the bag and the cream is packed from the bottom of the puff. (No eggbeater can give me butter to watch my last recipe)。
9
The finished chart。