Sandwich Puffs
1.
Add water, milk, butter, salt and 2g sugar to the small pot and heat it over a low heat
2.
Until the butter melts and the whole liquid boils
3.
Then quickly sift in 30g low-gluten flour at one time
4.
Put it back on the fire and stir until there is a thin film on the bottom of the pot (that is, all the flour is cooked)
5.
After letting it cool to room temperature, you can knead the eggs inside, beat the egg liquid, and add little by little
6.
The thickness has been adjusted until the batter is about 3 cm thick and will not fall off when the spatula is stirred (in fact, it is simpler to put it in the piping bag and it will not be thick like winter cookie batter. You must help her. It can be squeezed out, and it will not be thin before it is squeezed out.)
7.
Then put it into the piping bag, with a medium-sized round flower mouth
8.
Squeeze it into a round or long strip on the non-stick bakeware a little farther away
9.
In the preheated oven, set the middle position of the upper and lower fire, 190 degrees for 20 minutes, if the color is fast, quickly cover a piece of tin foil
10.
70g whipped cream and 6g sugar, after whipping, add melted white chocolate and mix well
11.
Poke a hole under the puff with a sharp beak and pour in the filling
12.
The dark chocolate melts in water, stick the surface of the puff, and then decorate it.
Tips:
Don’t be a curious baby when baking puffs, try not to open the door, or it will collapse.
