Butter puff
By VicentaLakin
The husband bought a barrel of light cream for his birthday, leaving half a barrel of cake. I never thought about how to eat it, how to make white noodles, how to make cream soup, but I finally made this cream puff. I've tried to make a puff before, but it's the most successful one. It's flat and slowly swelling in the oven, and it's not gonna turn back. Butter puffs have to cool off before they can squeeze into cream。
Recipe Recommendations
- low powder 60g
- eggs of 2
- salt 1 small pinch
- milk 100ml
- butter 45G
- whipped cream appropriate amount
- sugar appropriate amount
- sweetening
- baking
- half an hour
- simple
Steps for Butter puff
1
1 milk, eggs, low powder, butter
2
2 milk and butter in the pot
3
Three with low powder and a shovel
4
Four-plattered looks
5
Five continues to start a little fire and then it's off when it's in the bottom of the pot
6
Six paste in the mix
7
Seven is cold enough to keep his hands warm
8
Eight is even, and we'll add the next one
9
Nine mixed pasta
10
Ten puffy paste pouring into a squeezing bag and squeezing it on the grill
11
One-one-one-one-one-one-one-one-five-five-five-five minutes
12
12 to cool the puff, cut across the middle and squeeze it into cream. A student with a fancy mouth can squeeze in directly from the bottom of a puff