Crown cream puff
By VicentaLakin
Recipe Recommendations
- Anjia Unsalted Butter 75 grams
- low powder 150 grams
- fine sugar 150 grams
- eggs of 2
- water 125ml
- rock salt 2 grams
- lemon juice small amount
- milk fragrance
- roast
- half an hour
- simple
Steps for Crown cream puff
1
The butter room softened
2
With sugar
3
You're gonna have to go with egg fluid
4
Sift in low powder and rub it in the ground
5
Spill the dry powder and chill out for the night6
The next day, we take out the room temperature back
7
IT'S FOUR MILLIMETERS THICK
8
Draw a circle in 8 inches
9
Put water, butter, salt, sugar in the pot, heat the fire
10
When butter melts and bubbles fall off the fire
11
Add low powdered groups
12
Go back to the fire and boil the extra water13
It's in the face, forming a thin film at the bottom of the pot, and it doesn't stick to the bottom of the pot
14
A little cooler after the fire, and a little bit of egg fluid
15
We add egg fluid to adjust the softness of the paste until it's slow to fall when it starts with a spoon16
The pasta is in the bag
17
SQUEEZE AROUND THE CONFECTION, WITH A Z-TYPE SQUEEZING IN THE MIDDLE AND THE REST OF THE SQUEEZING PUFF. ON THE GRILL
18
The oven's preheated, up and down, 180 degrees and 25 minutes
19
It's yellow on the surface
20
Caramel on the bottom of a puff, cooling on a silica pad
21
And then a little bit of caramel on the top of the puddle around the confection
22
Under the confectionery skin, fill with cheese and a custard
23
And finally, squeezing on the top of the top with Santa Ana's mouth and putting on the glucose-proof powder