Student times, every arrive when winter dusk, most those who expect is to pass bakery to buy a few fresh the small bubble Fu that gives heat. The crust of crisp adds sweet butter, do not like without the person! Bubble Fu is a kind of Western-style desert that comes from Italy, inside the heat outside tasting cold, outside crisp inside slip, the wrap up in fleeciness face skin is worn butter, chocolate or ice-cream. Fabulous bubble Fu is born at 16 centuries, by French empress Kathleen De Meidiji is invented. Allegedly Austrian princess and French crown prince are surpassed in Faner when marriage dinner is being held inside palace, bubble Fu draws next pause for long-term battle as the desert that press an axis, from now on the desert that bubble Fu makes indicative auspicious had been shown in France. Be born like the baby in circumstance of section celebration ceremony or when new personality marriage, be used to dip in bubble Fu the caboodle after caramel is celebrated into tower shape, call bubble Fu the tower, indicative and festival the meaning with congratulation.
45g of 0.5g of 37g of 90ml of fluid of 45ml of 46g of flour of preparative material low muscle, milk, egg, butter, white saccharic 3g, salt, water, bright butter is right amount
1.Put the other data except low muscle flour and egg fluid, bright butter into boiler small fire heats.
2.Boil change entirely to butter, slight and boiling, involve fire.
3.Sift out of low muscle flour is joined, use drawknife agitate to pink of have nothing to do with. Open small fire to continue to heat, the edge heats to use drawknife agitate by the side of, press panada to boiler bottom, till boiler bottom removes a dry panada, involve fire.
4.Egg fluid divides 4~5 second in joining panada, want agitate every time even, final panada is shown like plan institute, luster, and pull have pour trigonometry complaisantly.
5.Panada takes the advantage of tepid outfit to be spent into back up in bag, squeeze like crowded Qu Ji a little a bit taller figure, top part dips in with the hand water is stroked smooth. The attention should stay between base of each bubble Fu have space, because of when baking, can expand.
6.Send oven, bake 30 minutes with 180 ℃ , perhaps bake 15 minutes with 210 ℃ first, turn again 180 ℃ bake 10 minutes. I had tried two kinds of ways that bake, OK.
7.Had baked put cool later, one leaves in flank with the knife small mouth.
8.Impact bright butter.
9.Perhaps open a small hole in bottom, impact bright butter. If the individual feels flank is squeezed, yanzhi is a few taller.
Common bubble Fu has been done, will quickly try. Make perfect bubble Fu have a very essential note: Oven door must not be opened after panada sends oven! Because oven interior is thermal convection current, encounter cold air to be able to let bubble Fu cannot expand! ! Of bubble Fu inside stuffing is very diversiform, besides the butter of fundamental version, still can join chocolate sauce, Ka Shida sauce, summer can place ice-cream!
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