Base Lightning Puff
By VicentaLakin
Today, we practiced the basic lightning puffs, a success, a fragrance and brilliance shell, and a sweet, luminous cream that is worth a try. Next time you try a chocolate shower, it'll be better and better。
Recipe Recommendations
- low-gluten flour 90 grams
- unsalted butter 70 grams
- qingshui 75 grams
- milk 75 grams
- white granulated sugar 15 grams
- salt 1 gram
- egg liquid 120 grams左右
- light cream 200 grams
- fine sugar 20 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Base Lightning Puff
1
Salt-free butter of 70 grams, water of 75 grams, milk of 75 grams, white sugar of 15 grams and salt of 1 g were all set in a boiled fire。
2
Low-banded flour, 90 grams。
3
Scratch it to the ground。
4
Then the little fire heats up, and then it turns to the luminous face. (Note: If it's an ordinary pot, it's made to another white puff film
5
Spread the noodles, cool them a little, so they don't boil the egg。
6
Egg fluid about 120 grams, with a small number of joins。
7
Remember not to add too much egg fluid at one time, but after each blend。
8
Until it's smoothed to the point of lifting a razor, there's a back-triangular face hanging on it
9
Fill in a bouquet, squeeze up a strip, stick a spoon to water, and press down the tip。
10
The oven is preheated at 185°C for 15 minutes, followed by 170°C for about 20 minutes. Get out of the oven and get cold。
11
It's not too hard to get light cream, 200 grams, 20 grams of sugar, and it's not too hard to squeeze。
12
I squeezed cream from both sides of the puff, so don't overcrowd it. I can squeeze cream from the bottom。
13
BASE LIGHTNING PUFF, FINISH O.
14
Shells are sweet and thin and creamy。
15
Tastes great. Try itBase Lightning Puff Make Tips
One, flour should preferably be pre-screened, or it can easily be built into small blocks. 2. If the eggs are warm at a point, it may be too cold to freeze them and cause mixing to fail. 3. If it is to be kept for a long time, the velvet shell can be frozen in the freezer for about a month after cooling. Once it's out, it's about three minutes to bake at 180°C and then squeeze into cream。