Crispy puff(cui pi pao fu )

Crispy puff

Introduction:

Production steps:

Step 1: mix the crispy ingredients

Step 2: rub the long strip, wrap it in the fresh-keeping mold and put it in the refrigerator for a while

Step 3: next, make a puff. Boil the milk, salt and butter in a pan. Add in the flour and stir quickly

Step 4: use chopsticks to mix the flour and water together. Stir quickly. 3. Stir until the flour and water are all mixed together. Turn off the heat after it doesn't stick to the pan,

Step 5: use chopsticks to disperse the batter to dissipate heat. When the batter is not too hot (the temperature is about 60-65 ℃), you can add eggs. First add a small amount of eggs and stir until the batter absorbs all the eggs, then add the next time.

Step 6: pick up the batter with chopsticks. The batter is in the shape of an inverted triangle. The sharp angle is about 4cm to the bottom, and it won't slip. This level means OK. No more eggs.

Step 7: put the paste into the decoration bag and squeeze it into the baking tray

Step 8: put sliced crisps on top

Step 9: preheat the oven and bake at 180 degrees for 20 to 25 minutes

Step 10: cut it open and have a look. It's really good to eat a crispy one, even if it's empty

Materials required:

Whole egg: 3

Low powder: 100g

Milk: 160g

Butter: 80g

Salt: right amount

Powdered sugar: 40g

Note: don't freeze the crispy skin too hard, just cut it. The size of oven fire can be adjusted by itself

Production difficulty: simple

Process: Baking

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Cui Pi Pao Fu