Cream Puff泡芙饼

Cream Puff
泡芙饼

Ingredient(A)
材料(A)

Butter 200g
牛油

Water 500g
水

Salt 3g
盐

Plain Flour 250g
低筠面粉

Egg 7Pcs
鸡蛋

Ingredient(B)
材料(B)

Instant custard powder 100g
即溶蛋黄粉

Fresh milk 250g
鲜奶水

Method
做法


1. Boil butter with water. Add in plain flour, salt and blend evenly.
把牛油和水一起煮溶加入面粉和盐搅拌。

2. Add in eggs one at a time. Use blender to blend evenly. Use piping bag to pipe out the shapes. Then bake in an oven.
然后把蛋一粒粒加入后用机器拌均匀。最后用胶袋挤出形状去烘。

Meringue Loselle蛋白饼

Meringue Loselle
蛋白饼

Ingredient
材料

Egg white 30g
蛋白

Sugar 150g
糖

Silvia soft meringue 70g
蛋白粉

Corn starch 80g
玉米粉

Coffee 5g
咖啡

Chocolate chips for deco 50g
巧克力粒(装饰)

Method
做法

1. Beat the egg white, sugar and silvia soft metingue until fluffy, add the corn starch. Beat until combined. Follow add in coffee mix until even.
把蛋白，糖和蛋白粉打至松软。加入玉米粉打至混合均匀。加入咖啡精。


2. Put the mixture in a piping bag fitted with a large star nozzle and pipe 4 small whirls onto the prepared baking sheets.
把粉团放进管状袋，用形状管嘴窄出4个小模型。

3. Use 130 degrees to bake till cooked.
用130度烘培。