Kashda Puff
By VicentaLakin
After the last bitter experience of strangulation, I once thought that I could not make a puff, despite the fact that a lot of people said it simply. It was too busy today to try again. I'm so happy! Let's share it with you
Recipe Recommendations
- corn oil 40g
- butter 40g
- water 150ml
- fine sugar 5g
- salt 2.5G
- eggs
- low-gluten flour 100g
- pure milk 150ml
- vanilla pods
- egg yolk of 2
- milk fragrance
- roast
- an hour
- simple
Steps for Kashda Puff
1
A. [Casta sauce first because it's in the freezer. ) The milk pan pours into 150 g of pure milk, and then cuts a small slice of vanilla beans (or, if not, vanilla or not), cuts open and scrapes into vanilla particles。
2
The little fire opens up the vanilla milk slowly and doesn't have to boil. Put the fire away after a little bubble。
3
the eggs are yellowly separated, and two egg yolks are added to the basin with 40 g fine sugar-pumpers (manual, electric) to increase volume and white colour。
4
A little cold milk is divided into yellow paste。
5
Scan low-banded flour. Smash even。
6
Powdered eggs are sifted to the milk pot, and the small fire is boiled to a thick, smooth slurry paste。
7
It is then laid cold and put in a freezer。
8
B. [Continues to make puffs] ) 40 g butter, 40 g corn oil, 2.5 g salt, 5 g sugar and 150 ml water shall be put together in the milk pan, and the fire shall melt the butter and boil it。
9
turn the fire, add a sifted 100g low-banded flour and mix it with a wooden spoon. when a white membrane appeared in the pot, the face began to cluster and the fire went off when it was not sticky。
10
When the noodles are dry so that they are not hot, they pour an egg and mix it evenly with chopsticks. Once the noodles are fully absorbed, then an egg will be inserted. Smash even。
11
the eggs are to be added according to the absorption of the noodles. watching the paste on the chopstick, 3-4 cm paste on the chopstick, if it doesn't fall, the paste will be fine. 210 degrees preheat oven。
12
With a spoon and a pair of chopsticks, the paste is dug out and placed in a baker with tin paper. Or put in a bouquet and squeeze it out. Don't want to load the bouquet. I'm not sure
13
The oven is 210 degrees baked for 10 minutes, allowing the puff to evaporate quickly. Then it goes to 180 degrees for another 20 minutes. My oven is not even. I baked for 25-30 minutes. I'm not sure
14
When you're baked, take it out and cut it across with a knife。
15
The iced cathedral sauce is packed into a croquet and can also be squeezed from the bottom of a puff。
16
Finally put sugar powder on the face of the puff. Then you can eat it before it's too lateKashda Puff Make Tips
1. Be sure to force out the water at high temperature first and then lower the temperature for baking. This way the puffs don't collapse.
2. If the puffs are baked right, they will not collapse even if they are baked immediately.
3. If you cook too much and can't finish it, you can put it in a fresh-keeping bag and refrigerate it. When you want to eat, you can take it out and roast it slightly until the skin becomes crispy.
4. Puff filling can also be filled with ice cream, making it cooler and more delicious ~
2. If the puffs are baked right, they will not collapse even if they are baked immediately.
3. If you cook too much and can't finish it, you can put it in a fresh-keeping bag and refrigerate it. When you want to eat, you can take it out and roast it slightly until the skin becomes crispy.
4. Puff filling can also be filled with ice cream, making it cooler and more delicious ~