Because I was worried about the failure to waste materials, I did not strictly follow the rules of everyone, and did a little. When I squeezed into the plate, it collapsed, and I thought, it was over, it was too thin, and it would definitely be a cake. The result was a miracle, it actually bulged in the oven, wow hahahaha. It’s really my biggest encouragement. I’m going to do it a little bit next time, a little bit smaller.
Put butter, water, simmer in low heat, add salt
After boiling in the pot, sift high powder once and mix quickly with a wooden spatula
When the dry powder is blended, turn off the heat and continue to stir vigorously. When there is no agglomeration, turn on the small fire and continue to stir into a uniform mass. Turn off the fire.
Eggs can be beaten into egg
Add the egg liquid to the batter group little by little, stir while stirring, and then add a little. Until you pick up the batter into a heavy drop. (I have all gone in, so it is very thin, not the next time)
裱花袋套裱花嘴 (It should be better with a round shape, I use the chrysanthemum mouth), put it in a paste, squeeze it onto the baking sheet of the tin foil, leave a certain gap, because the expansion is very powerful
Spray a small amount of water on the squeezed paste
The oven is preheated to 200 degrees, and the lower layer is fired for 30 minutes. I thought that I couldn't make it up, I didn't expect it to be very big. This one is really like the big puffs of Belle's father's puff factory. I don't know if they make the batter so thin. Simply change the puffs and make them look like a northerly head.
Baked out, above, take a close-up below, open a piece to see, it is really hollow inside, wow ha ha ha ha ha, do not know what principle
Because it is too much trouble to squeeze the cream from the bottom, I learned the common methods of jm, and I took a spoonful of fresh cream and scooped in a spoonful of fresh cream.