The most basic small puffs, the simplest can be filled directly with cream.
By out of control of the fat man
<h2>Royalties</h2>
Puff skin
Butter 50 g
Xylitol 2 g
Salt 1 g
Purified water 100 g
Low gluten flour 63 g
Whole egg mixture about 150 grams
Kasta sauce
Egg yolks 40 g
Xylitol 16 g
Cornstarch 15 g
Pure milk 198 g
<h2>Practice steps</h2>
1, butter + water + sugar + salt. Bring to a boil in a pot.
2, boil for about 30 seconds can be away from the fire
3, quickly pour low powder from the heat, stir into a dry powder -- re-heat on low heat.
4, about two minutes, depending on the state, if it is sticky pan, the bottom of the pan has a layer of film on it.
5. Spread out and let cool. Cooling
6, the whole egg liquid is added in parts, can not be put at one time, if you put too much, you can not remedy. With a small number of choices, each time you put it in, you must thoroughly absorb the dough before you can put it down again.
7, will be very sticky, not easy to get. I personally have a habit of pressing with a spatula.
8, a small number of times, each time to be thoroughly absorbed.
9, at this time the batter is close, pay attention to each time to put a small amount. Little by little.
10: Then put some egg mixture and stir to absorb evenly
11, until the scraper is lifted, the batter into a smooth inverted triangle state, you can.
12, you can frame the mouth of the whole flower, no matter, it is okay to cut the mouth directly in the flower bag.
13. Pay attention to the spacing. Otherwise, it will stick together after swelling.
14: Preheat the oven to 200 degrees in advance and bake for 20-25 minutes. Please adjust it in conjunction with your own oven.
15, do not open the oven in the middle, bake for a minute and then open the oven door
16: Let cool and set aside.
17. Egg yolk + sugar. Whisk well until the color turns white and the volume expands.
18: Add the corn starch after sifting. Stir well.
19: Heat the milk in a pan until it boils and bubbles.
20: Then pour the boiling milk and a little bit into the egg yolk paste. Pay attention to pouring a little while stirring. Don't be disposable, or it will become an egg flower soup. Mixed.
21: Pour back into the pan and heat over low heat. stir.
22, until the state is soft, looks tender, the color has a loss of luster. This is the original custard sauce. I added a little melted chocolate after leaving the heat and stirred well. It's Chocolate Cassdale.
23. Insert a small hole in the puffs with the gadget of sugar and squeeze the custard sauce into it.
24, put in the refrigerator refrigeration taste better!
<h2>Tips</h2>
1. The egg liquid in the puff skin must be a small amount of times.
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