Vanilla Kashda Puff
By VicentaLakin
They like to eat puffs, but they prefer vanilla kashdas, and they're tired of eating only the original or cream, but when the puffs are added to the frozen cassada sauce, the whole puffs eat in their mouths, and they taste like ice cream in their mouths, and they make people eat one that wants to eat two, three, four。
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Steps for Vanilla Kashda Puff
1
Get the cassava material ready。
2
Milk, one third of sugar, evenly mixed, boiled and burned。
3
The yolk drops into the pot, adds the rest of the sugar, and is easily mixed with an egg-beater。
4
When low powder and starch are sifted, mixed face is added to the yolk in a smooth state。
5
Milk pours into yolk paste and mixs。
6
It's gonna sift in the milk pan and heat up。
7
The face is constantly mixed with an eggbeater, the fire is off, and the face is smooth with an eggbeater。
8
add butter, vanilla, melt and evenly mix butter with residual temperature, cover the film and freeze it in the fridge 2h。
9
Puff pasta material ready。
10
Milk, water, butter, sugar, salt, heat in the milk pan, and when the butter melts, the fire breaks。
11
Low powder is sifted into the pan and evenly mixed with an eggbeater。
12
Re-fired, mixed up in the thick face, shut the fire and fall into the pot。
13
JOIN FOUR TO FIVE TIMES WHILE IT'S HOT. PS: THE EGG FLUID IS BASED ON PASTA AND MAY NOT BE EXHAUSTED。
14
Until the paste is covered with a rubber knife and the paste falls in a triangle。
15
Find a cup to put a bouquet on it and pour it in。
16
squeeze on the grill with a 1 cm round。
17
Put it in a pre-heated oven for 20 minutes at 190 degrees。
18
Frozen puffs, cut in half。
19
Cathedral sauce with bouquets。
20
Squeeze in the puffs with vanilla carthada sauce and cover it up。
21
Done。