Puffy cream cake
By VicentaLakin
Make a puffy cream cake today. It's a mutated cream puff. You'll love it, sweet and sweet
Recipe Recommendations
- unsalted butter 80 grams
- qingshui 100 grams
- salt 2 grams
- white granulated sugar 10 grams
- vanilla extract 4 grams
- low-gluten flour 80 grams
- eggs of 3
- light cream 200 grams
- fine sugar 20 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Puffy cream cake
1
80 grams of salt-free butter, 100 grams of fresh water, 2 grams of salt, 10 grams of white sugar and 4 grams of vanilla。
2
Boil and turn off the fire。
3
Scanning low-banded flour, 80 grams, pouring in, flipping fast。
4
Smash to no granular form。
5
It's about five minutes long, so the face of the noodles is so bright6
Put the noodles in the basin and cool them a little, so that the eggs in the back are not too hot。
7
Three eggs of constant temperature are distributed in three to four rounds。
8
Every time it's fully modulated, then the egg fluid。
9
Smiling to lift the razor, with the upside-down face on it。
10
Split the pasta evenly into two。
11
A piece of paste is filled with a fine sheet, evenly smoothed (note: the mould can also be used with an 8-inch round or 6-inch mould)。
12
The other paste is covered with film and spare。
13
The oven is preheated at 200°C for 20 minutes。
14
Take it out and cool it, put another paste in and continue the roasting, and then just cool it down。
15
Let's clean up the cake。
16
Light cream, 200 grams, fine sugar, 20 grams, put together for distribution to 8。
17
Put a cold puff cake on the bottom and put cream on it。
18
And put another puff cake on the cream。
19
Then, in turn, put it neatly。
20
Clean it up, wrap it up, and freeze the fridge for 2-3 hours。
21
It's a stylish puff cake, and it's on the surface。
22
Then cut the pieces。
23
PUFF CREAM CAKE, FINISH O
24
It smells like butter, sweet cream
25
Bite it soft and sweet, you'll love it。Puffy cream cake Make Tips
Models used, in exchange for round and square models, can be used. 2. The eggs are warm and the egg fluids cannot be added at once to prevent excess paste from being too thin and the puffs not swelling。