loves you is not the puff thought I personally do, dessert market, puff is a all love dessert items. Puff (puff) also read Profiteroles (AO), is a kind of Western dessert from Italy. A light hole cream wrapper wrapped butter, chocolate and ice cream. The legend of puff was born in sixteenth Century, the French queen Catherine · de Medici invented ·. I do cocoa Mini puffs today, one can not stop! Of course, puff puff and lightning making method, you have to learn.
, a mini
material: low gluten flour 60 grams, milk 50 ml, water, 50 ml, salt, 0.5 grams, butter, 45 grams, sugar, 3 grams, eggs, cocoa powder, the amount of light, light cream, 150 grams, sugar, 15 grams.
1, add water, milk, butter, salt, and sugar into the pot.
2, medium heat, until the butter is completely melted, the liquid is completely boiling, off the fire.
3, quickly poured into the sifted low gluten flour mixing.
4, stirring into a uniform and nonstick non sticky dough.
5, stir well after re heated in a small fire, constantly stirring for about 1-2 minutes, until the bottom of the pot a layer due to heating and sticky in the bottom of the film, away from the fire.
6, after the fire and continue to stir for a while, let the dough cooling, when cooling to heat the dough but not hot degree, a few times to add egg scattered.
7, add proper amount of cocoa powder.
8, each well mix once, then add the next egg, stir until the batter picked up in the blade on the batter inverted triangle, so puff batter is done.
9, using a 1cm diameter piping mouth, pour the batter into decorating bag, in the shop has a circular extrusion oil pan batter.
10, I use the egg tip brush smooth surface, placed in the middle of preheated oven, 200 degrees bake for about 20 minutes, I was small with a short time.
11, cream and sugar.
12, the special flower mouth puffs into decorating bag, add light > send