Cinnamon apple puff
By VicentaLakin
When I went to school as a kid, my mom always had an apple in my school bag, and ever since then she had fallen in love with its unique fresh fruit. The benefits of apples are so much too much to protect cardiovascular, cancer, lead, etc. An apple-made puff with a sweet, sweet heart, a soft bite, and a quick fruit pops out of your heart with a big, sweet heart...
Recipe Recommendations
- milk fragrance
- baking
- an hour
- ordinary
Steps for Cinnamon apple puff
1
Apple goes to the skin, to the core, Chettin。
2
The boiler is put in butter and the small fire is heated, and as the heat rises, it dissolves to yellow。
3
Add appledeen, sugar, rum。
4
The cinnamon is mixed with raisins and cinnamon when the cider is boiled in half-transparently。
5
The little fire boils for a moment。
6
The fruit soup is thick and cold。
7
Butter slices are added to milk, salt, fine sugar, heating up to boiling fire。
8
Sprayed flour, quick mix。
9
(b) Fire again after mixing, medium fire and heating until a thin film appears on the bottom of the pot and the fire is shut down。
10
When the hand is not burned, the whole egg drops in four
11
It's just a back-triangular shape when the bumps slowly fall。
12
Put the pasta in the bag。
13
Nice and neat. (Absolutely, there's a gap between them, and the puffs swell in the oven. I'm not sure
14
The oven is preheated at 200 degrees, fires up and down, and is baked for 25-30 minutes until it is coloured on the surface and swells up; the fire continues for 5 minutes。
15
When you get out of the oven, it's cool and you cut open the puffs and fill in the fruit。