Butter puff
By VicentaLakin
Recipe Recommendations
- low powder 150 grams
- water 250 grams
- corn germ oil 100 grams
- fine sugar 10 grams
- eggs of 6
- light cream 180 grams
- sweetening
- baking
- an hour
- simple
Steps for Butter puff
1
Preparation materials
2
(b) Water, fine sugar, corn embryo oil in the pot, burning and mixing, so that oil and water can be mixed as much as possible and boiled
3
(a) Immediately pour into the whole flour, turn the fire, quickly mix the flour and water, and leave the fire when the noodles do not stick to the bottom
4
(a) Disperse the face with chopsticks, so that when the face is warmed up, the egg fluid is added in stages, each of which is fully balanced and then added to the next
5
(B) NOT TO ADD EGG FLUIDS IF THEY ARE NOT COMPLETED, UNTIL THE UPSIDE TRIANGLE IS PRESENTED WITH CHOPSTICKS AND THE UPSIDE-DOWN FACE DOES NOT SLIDE BELOW 3CM
6
(a) The oven is preheated at 220 degrees, a sheet of oil is laid on the grill, the paste is packed into a bouquet, then squeezed into the oven, leaving a certain gap between them, and the oven is baked for 15 minutes to swell
7
When the puff swells, the temperature is set to 180 degrees for 10 more minutes, when the puff's surface is yellow, when the light cream with sugar is out, when the puff becomes cold, and when the light cream is squeezed from the bottom of the puffy, it is eaten。