Mini-Blueberry Puff
By VicentaLakin
I've done this thing a million times, once and twice last night's failure. And this morning it was better to get on with last night's puffs and look at the buffalo in the oven getting bigger and really cloudy, and try to succeed after a series of failures, and perhaps the last joyful piece of gossip: suggest opening the sound of a computer when looking at a bug's log later, a bug's recommended music is good. And for the second time, I used a small amount of square, and the eggs were so thin that I couldn't stay on, and I tried a little flour but it was still cake... and I didn't even see the fire, and I passed it... And for the third time, when my little flaming crust was small and water was increasing, even if I deliberately reduced the amount of eggs, it was pie... well, it started to work today。
Recipe Recommendations
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for Mini-Blueberry Puff
1
High powder mixed with low powder
2
Butter, water, sugar and salt mix
3
Water and oil mix to boil
4
Hot water rushes into flour and mixs it upside down
5
When the powder is mixed, the fire heats up while the heats up
6
Heated to the bottom of the basin and stopped when a layer of powder shell appeared, as in the red circle position in the picture, must have slightly cooled the fire when the whole basin was covered
7
Three to four eggs to spare
8
When the noodles cooled to 60 degrees, a small number of times the eggs were modulated
9
Until the face falls into a triangle
10
The pasta is packed in a bag of about 5 cents of coin, 220 degrees of pre-heat, 10-15 minutes, 180 degrees of 15-20 minutes to see the puff no longer big, and watch the top colour
11
Cream with a proper amount of white sugar and blueberry sauce in her bag
12
If you want to squeeze the cream inside, stick a hole in the bottom with a chopstickMini-Blueberry Puff Make Tips
TIPS: 1. When heating the dough, a film must definitely form; the main purpose of this step is to evaporate some moisture. 2. If you don't want to make small ones, you can make large ones. Dough pieces with a diameter of about 3cm can be baked at 200 degrees for 25 minutes, while those around 2cm should be adjusted to about 20 minutes. Watch closely during the last few minutes of baking; you can take them out when the color looks right. 3. Absolutely do not open the oven door while baking, or it won't succeed! Because cold air entering will cause the puffs to shrink and turn flat... 4. The amount of eggs actually doesn't need to be exact; just get the general idea right. The reason I had an extra quarter [of an egg] was that it was leftover from last night, and I didn't want to waste it so I just threw it in. Also, my eggs are quite large, about 62g each with the shell, so please adjust accordingly.