Butter puff
By VicentaLakin
Remember this year when I bought two puffs on the Internet, not because I like to eat them, but because the first family's “eating foods” likes to eat the second one because the exchange place is across the street from Wanda Square, so it's easy to trade for a puff, and when the little girl there took a long metal pipe from the freezer to fill the drums with a puff of butter, I wonder how this puff can be empty in order to satisfy my curiosity and be listed as one of the bakeries that I'd like to try for the first time, but the fact that the cold came back and thought that it was a group purchase was enough to tell me that the cream was good for me. It's the cream
Recipe Recommendations
- low powder 30 grams
- milk 50ML
- butter 23 grams
- eggs one
- sugar 1 gram
- salt 1 small pinch
- light cream 100 grams
- powdered sugar 15 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Butter puff
1
Prepare the material
2
Milk and butter hotter than boiling
3
Scan low powder
4
Flip evenly
5
The fire continues to heat up and flip to the bottom of the container
6
Put the paste on the side and cool the light cream with sugar and iced water to the fridge
7
分多次倒入蛋液每倒一次都要将面糊Flip evenly
8
The egg fluid increases and decreases according to the actual situation until it's tripped
9
Put the pasta in the bag
10
Squeeze the same size on the oilpaper
11
The middle of the oven, which is preheated at 200 degrees, turns 185 degrees and 15 minutes, until the puffs swell and their surfaces turn gold and yellow, and they cool down in the oven, and then they fill up and then they fill up with a well-released cream pieButter puff Make Tips
You can pipe the cream in or fill it directly. I piped the first one using a pastry tip, but later found it too much trouble, so I just cut the puff horizontally and filled it with a generous amount of cream using a spoon. http://blog.sina.com.cn/s/blog_6a50eef00101h72z.html