Ice-cold vanilla stuffing, crunchy skin, full of happiness, life is so simple
First make crispy skin, soften the butter and add the powdered sugar to stir, then add 100g of low-powder, mix and mix into a cylindrical shape, put it into the refrigerator for replacement.
Take half a vanilla pod and cut into 300 grams of milk with a knife, boil together, take a large bowl and put 4 egg yolks, add 40 grams of sugar, stir, add 15 grams of low flour and corn flour, and stir. While slowly adding milk carefully, stir and mix
2 continue to heat the small heat until it is thick, lift the grain without disappearing, for ok, put on the plastic wrap, put it in the refrigerator
Pour 150 grams of milk and 80 grams of butter and 2 grams of salt into the pan, heat to boiling, pour 120 grams of low powder, stir quickly
4 whole eggs are broken up, and half of the whole egg liquid is put into step 4. After mixing with a spatula, half of the egg liquid is left, and the mixture is added about 4-5 times.
The batter drops a bit smooth, and the batter of the scraper becomes an inverted triangle and stops adding egg liquid. Remember!
Load the silk flower bag, squeeze 5cm diameter, then take the ice crispy, slice the top, put it in the middle oven for 180 minutes, then lower it 170 degrees and continue to bake for 20 minutes. Do not open the oven in the middle.
After the puff is roasted, put it on the grill and let it cool. Remove the vanilla filling from the refrigerator and put it into the flower bag to squeeze into the puff.
Separate the distance when you squeeze the puffs, so as not to make the puffs big on the way! During the baking process, remember not to open the oven, first roast for 180 degrees for 20 minutes, then continue to roast for 170 degrees for 20 minutes, but adjust the temperature according to the temperature of each person's oven!