Download a live app. Search "Bake Mania Ella" (microblogging with the same name) to share the course every Tuesday. This recipe is the live class on March 9th. This is the course of 170309~ The dry goods full of puffs class ~ really Don't cherish it because it is a free course. My live class is very content. Many of the knowledge points that can only be taught in face-to-face classes have been mentioned. I hope that everyone will seriously learn how to make crispy puffs. The combination of ~ puff is important state! The important thing about puffs is the state! The important thing about puffs is the state! The important thing is said three times~
First do Caska sauce, add milk and vanilla pods, mix sugar and egg yolk, sift the flour and mix well, boil the milk until slightly boiling, pour in the egg yolk, stir well, then pour all the milk, stir well, pour the pan Boil until thick, sift into the flat plate, cover the plastic wrap and let cool
Make crispy skin, soften butter, add sugar to whitish, pour in flour and mix well, put in fresh wrap and freeze, relax
Make puffs, butter, water, milk and boil and leave the fire, immediately pour the flour, turn it to no dry powder, then put it on the fire and continue to stir fry until the bottom of the pot has a film, leave the fire, pour into the mixing tank of the chef machine Use K paddle low speed stirring to cool down to below 60 degrees, start to add a small amount of egg liquid, at least 5 times, not necessarily all used up, or may not be enough, depending on the state, the batter is very smooth, inverted triangle
Squeeze on the baking sheet, about 8cm in diameter
Take out the crispy dough, cut it out with a biscuit, cut the appropriate size, squeeze the egg on the squeezed puff, cover the crispy skin, get 185, set fire 150, bake for 45 to 50 minutes.
The citron cream material is mixed, and the speed is 7 to distribute.
The Kasida sauce is taken out of the refrigerator and weighed 300 grams. The electric egg beater is smoothed, and then weighed 75 grams of fragrant cream. It is smooth and ready to become a Caska cream.
Puffs cut and squeeze into the right amount of Caska cream
Insert the jelly bag with jelly into the cream of Caska and squeeze in the appropriate amount of jelly.
Eight-toothed flower mouth squeezed a circle of citron cream
Cover the shell, decorate the strawberry or shop label, nuts, etc.