How to make Tea flash bubbles - VicentaLakin's Recipe

Recipe Recommendations

qingshui 160 grams
unsalted butter 80 grams
salt 2 grams
white granulated sugar 10 grams
low-gluten flour 100 grams
egg liquid 140 grams
light cream 200 grams
white chocolate 30 grams
matcha powder 6 grams
coconut oil 10 grams
chopped almond appropriate amount

sweetening
baking
an hour
senior

Steps for Tea flash bubbles

1

Let's get 100 grams of low-banded flour out of the big particles and put them aside。

2

We make puffs, 160 grams of water, 80 grams of salt-free butter, 2 grams of salt, 10 grams of white sugar。

3

Fire boiled for 10 seconds, when butter and white sugar melted。

4

Added to sifted low-banded flour 100 grams。

5

Scratch quickly to dry powder particles。

6

The fire was then minimal, and the shaving knife was slowly turned over the noodles for about two to three minutes, so that the surface of the noodles was glowing. If it's not a sticky pot, you'll have a diaphragm

7

Spread the fried noodles in the basin, lower the surface temperature a little bit, and prevent it from burning the egg fluid directly at too high a temperature。

8

The room temperature egg fluid is 140 grams, 5-6 times blended, with a razor and an electric instrument. It is important that the egg fluids are added after a smooth break。

9

Note: The egg fluids do not need to be fully added to the residual, mainly face-to-face state, which is too thin and too dry to hold up, too thin to expand。

10

Scratch paste with a razor, it's broken, it's triangulated。

11

Squeeze the face evenly on the grill, leaving room for expansion between them。

12

Finally, take a spoon with sticky water on its back and flatten the tip. Note: If the grill is big enough, it'll look better if the pasta is a little longer。

13

The oven is pre-heated to temperature by 180°C, placed in a puff roast for 25-30 minutes and then suffocated for 5 minutes. (Note: Remember not to turn on the oven while cooking, so that the buffles don't shrink

14

Baked puffs, take them out completely cool。

15

Two or three small holes in the bottom of a puff can be used to squeeze cream。

16

And then we make tea and cream, pick up 30 grams of chocolate and 40 grams of cream, and insulate the water。

17

Add 6 grams of tea powder and mix it to melt it completely, evenly coloured and cooled。

18

We'll have 160 grams of light cream, 20 grams of white sugar and tea and chocolate paste。

19

Sends to 6-7 minutes of silky state, directly usable or refrigerated backup。

20

Squeeze the cream into the puffs and put the puffs in the freezer。

21

It then makes the skin of the surface, 10 grams of coconut oil, 3 grams of tea powder, and stirs up the powder of tea. Note: Coconut oil is condensed and can be insulated from water。

22

80 grams of white chocolate torn apart and put in melted tea and coconut oil。

23

The insulated water mixes up to full chocolate. Note: Large particles can be removed by sifting, chocolates can be smoother。

24

The insulated water mixes up to full chocolate. Note: Large particles can be removed by sifting, chocolates can be smoother。

25

By the time the temperature of chocolate drops slightly, the liquidity looks slightly dense, the frozen puffs are put in a chocolate paste, the excess chocolate is lifted, and placed on the cooler shelf。