Eat salty want to eat a little sweet, eat sweet and want to eat salty ~ This cycle is the inner monologue of our food. ^_^ This salty puff is not only a bit sweet, but also a little bit salty ^_^ Very fond of raw ham, tapas, sandwiches, salads, honeydew melons ~ all kinds of ways are good love ~ ^ _ ^ Tian Fu number produced fermented ham ~ Spanish craft production entrance slippery salty ~ this greasy is not a derogatory word oh ~ is love The smoothness of the fat in the ham~ The saltiness of the ham is just like the scent of the arugula. The sweet and fragrant cream hides the pleasant mustard. One bite---------------------------------------------------------- Portal http://m.xiachufang.com/goods/20055/
First make the puff skin: butter and water in a small pot and heat it to a boil and leave the fire.
Sift in low-gluten flour and mix well into dough.
The small fire continues to heat and is continuously mixed with a silica gel shovel, and a thin film is formed at the bottom of the pot to leave the fire.
The dough is cooled to the point where it is not hot to touch.
Add the whole egg liquid several times, and add it once with a silicone shovel and then add it to the next time. When you mix the egg mixture and feel that it is not easy to integrate, you can stop adding the egg liquid. The batter that is mixed can be lifted with a silicone shovel. The batter is just a certain amount of fluidity.
The batter is placed in a flower bag, which can be used without a flower mouth, or with a round mouth, and a small round dough is extruded on a baking mat or a baking sheet, with a diameter of about 2 cm and a double interval.
The oven is preheated to 200 degrees and baked for about 30 minutes. The golden surface of the puffs can be turned off and the oven can be turned off, but do not leave it in the oven for a few minutes before it is released. Avoid shrinking the puff skin quickly after it is released.
The puff skin is placed on a cooling rack to cool.
Light whipped cream is added to the fine sugar to dry foaming, and it is put into a scented flower bag.
Puffs are cut from the cross section, squeezed into a layer of cream at the center of a little mustard (the end of the mustard mustard with the grass head -_-#) stacked into a delicious fermented ham and fragrant arugula, Cover the puff skin. Just do it~
Ham can't draw ~ the last physical picture ^_^ The color is so beautiful~ I can't help but swallow a mouthful of water.
The slice is slightly thicker than the average Spanish ham, but like it is not so salty ~ experienced a long fermentation, the fragrance is very charming ~
Empty stuttering is also very good ~ not too salty is really a big advantage!
I used a little bit of green mustard. It is very exciting when I eat mustard. If it is spicy, I can change it to French mustard or mustard sauce. It should also have a flavor. ^_^~Entertain a small snack on a friend's dinner~ Sweet and salty One get a small surprise ^_^