Cream cream puff
By VicentaLakin
The puffy puffs are filled with sweet cream and a sip of happiness。
Recipe Recommendations
- milk 85 grams
- butter
- powdered sugar 30 grams
- low-gluten flour
- eggs of 2
- cream appropriate amount
- white sugar 5 grams
- sweet fragrance
- roast
- an hour
- senior
Steps for Cream cream puff
1
Soccer: 35 grams of butter, 30 grams of sugar powder and 45 grams of low-banded flour weighing。
2
Grab evenly。
3
Put it in the bag。
4
A little bit thicker than the skin of the dumplings was formed with a crutches and put into the freezer。
5
Puffs: 35 g butter。
6
85 grams of milk。
7
Five grams of sugar。
8
Heated slowly with a small fire and melted。
9
Heat until it starts boiling, sifts in。
10
It's evenly mixed, it's boiled down, and then it cools off the fire to about 60 degrees。
11
A small number of loads of egg fluids are added, each time they are added to the egg fluid, they are fully evenly mixed。
12
Let the pasta bring up the pointy state。
13
Load the bouquet。
14
Squeeze on the grill。
15
Put on the souffle just done。
16
The oven is first baked at 190 degrees for 10 minutes and then at 175 degrees for 20 minutes。
17
Roasted out of the oven。
18
Cream's back up。
19
Load a bouquet and squeeze milk from the bottom of a puff。
20
A small piece of dessert is finished。Cream cream puff Make Tips
The key to the puffy body lies in the ironing and messing, and the two steps are controlled so that a thin, large puff can be made。