Chinese Food
Red velvet crispy puff
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I like red velvet recently. So I made a lot of related things. Puff. The crispy skin itself is almost the same as that of the puff. It adds a bit of red velvet essence. It adds color to it. It looks good.
Cooking ingredients
Cooking Steps
Step1:Heat butter, milk, salt and sugar in a snow pan until boilin
Step2:2. Sift in low powder and mix evenl
Step3:3. Until a film appears at the bottom of the pot. Off fir
Step4:4. After the temperature drops a little, add the egg liquid in several times and stir evenl
Step5:5. Until the scraper is lifted, it appears an inverted triangl
Step6:6, crispy part - butter softening. Add sugar powder. Stir evenly and then sift into low powder and red velvet essence
Step7:7. After mixing into a ball, wrap the plastic wrap around it, roll it into a 3mm piece, and put it into the refrigerator for freezing and shaping
Step8:8. After the crust is frozen and hard, cut out a circle with a cutting die. Squeeze the puff batter onto the cupboard mol
Step9:9. ACA North American electric oven 180 degrees. Bake for 35-38 minutes. The specific temperature shall be adjusted according to your own oven temper
Step10:10. When it's cool, squeeze in casada sauce from the bottom of the puf
Step11:It's recommended to eat and squeeze the stuffing now. If the crust is soft, it can be baked in the oven
Cooking tips:1. The size of the eggs is different. It should be added according to the state of the batter. It is not necessary to put them all in. 2. It is recommended to use a snow pan and other cooking utensils. It is not recommended to use a non stick pan to cook delicious dishes.
