Big puff(sha sha da pao fu )

Big puff

Introduction:

"I remember when I first saw a puff in a cake shop a few years ago, I was attracted by it. The store's Puff looks very smart. The cream is filled into the puff body from the bottom. I can't see it from the outside. The clerk asked me to try one and buy it again. At the same time, the shop assistant reminded me to swallow it in one mouthful and not to bite it... Ha ha, it's too late. I'm already full of cream. Ha ha, the prescription refers to cstufei and sweetsmell. For fear of failure and waste of materials, we did not strictly follow everyone's prescription, so we did a little bit. When he got to the plate, the pile collapsed and he thought, it's over, it's too thin. It must be a cake. As a result, a miracle happened. It actually swelled up in the oven. Wow, ha ha. It's really the biggest encouragement to me. Next time, I'll make it a little bit dry. The finished product of the formula below is my big puff. "

Production steps:

Materials required:

Salt free butter: 40g

Water: 1 / 4 cup

High flour: 60g

Whole egg: 2

Egg white: 1

Sugar powder: right amount

Salt: right amount

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Sha Sha Da Pao Fu