I love the soft and soft taste of puffs, but I don't really like to send pure cream to make the stuffing. It feels more greasy. Now everyone is doing the Kasda stuffing, there is the taste of ice cream, I don’t feel tired when eating, I also follow the wind~~ It took a long time to practice. This is the first time I tried to make a photo of a puff. The level has to be improved. Oh, the heat should be smaller! The following method is done according to the square of the betty kitchen.
Low-gluten flour sieved
Put the butter into the pot, add 130 ml of water, slowly heat it to boiling and turn off the heat.
Add the salt and the sieved low powder to the buttery water immediately, and mix well with a spoon to form a batter.
Add 3 eggs one by one to the batter, add one with a squeegee and then add the next one, and finally mix well into a smooth puff batter
Put the puff batter into the flower bag with the big round mouth and squeeze it onto the baking sheet of the baking paper.
The oven is preheated to 190 degrees, and the middle layer of the oven is about 25 minutes.
2 egg yolks and granulated sugar in the same container, whipped evenly
Add milk to the egg yolk and mix well
Add low-filt sieve to the milk egg yolk and mix well into batter water
Slowly heat the batter water prepared above with a small fire, stir constantly until it becomes a sticky paste, turn off the heat, let the finished stuffing cool, and put it in the refrigerator.
Fill the puff skin with the refrigerated kashida stuffing, and the sweet puffs are made.