Bracelet Puffs
1.
Add 200ml of whipped cream and 30g of white sugar into the chef's machine until it is firm. It takes about 4 minutes. The iron tower Ailewei whipped cream I used, if you use the blue pinwheel, it can be sent in less than two minutes. Refrigerate for later use
2.
Add water, butter, salt, and sugar to the pot, turn on a low heat and stir until the butter is completely melted, then turn on a medium heat to bring it to a boil
3.
Quickly add all the flour, turn the heat to a low heat and stir continuously. When the flour is fully cooked and a thin film is formed on the bottom of the pan, turn off the heat
4.
After the dough is aired to about 65 degrees, add the egg liquid in small amounts, each time you add the egg liquid, stir until it is completely integrated, and then add the next time.
5.
Stir constantly, not necessarily to add all the egg liquid, but at least 2 extra egg liquids should be added
6.
Stir until the batter is lifted into an inverted triangle shape, not suitable for dripping
7.
Put the batter into the mounting bag and squeeze it into the mold. I used Yangchen’s hamburger mold. Just squeeze it in a circle along the bottom and squeeze it into three layers.
8.
You can also use a small spoon to make basic round puffs
9.
Leave room for expansion
10.
Preheat the oven to 210 degrees, and bake in the middle layer for about 8 minutes until it is fully expanded and then turn to 170 degrees and bake for about 20 minutes. Don’t take it out after baking. Take it out after 5 minutes to prevent shrinking.
11.
Baked round puffs
12.
Crisp on the outside and soft on the inside,
13.
Squeeze in full cream and enjoy
14.
Come take a look at my bracelet, easy to demould
15.
After the red wine is heated and boiled, add the blueberry sauce and cook it on the surface of the ring-shaped puffs, decorate the fruit and nuts, sprinkle a little coconut, and brush the sauce on the surface, so there is no more cream inside.
16.
The bangle puffs are ready, delicious and beautiful!
