Many people have bought bubbles from the cake shop.But because the puff is freshly baked, it's crispy.It tastes best with a soft filling on top.So, the buffalo bought in the cake room often misses the best time to eat, and it's inevitable to have some regrets.But making bubbles at home can solve this problem.The crispy buffalo is baked in the oven.But a lot of people, when they're making bubbles, they tend to have these kinds of failures.In fact, at the end of the day, I think it's the egg yolk and the dough that don't mix well.That's why when it's cooked, it's 1, it's not swollen.2, inflation is too small.Don't open the oven door when you're cooking.It's because you haven't cooked it long enough.It must have a deep color in the cracks of the bubble, so that the bubble comes out and is good to eat.

WHAT YOU NEED

Ingredients

50 grams of butter
100 grams of water
Two big eggs.
50 grams of low-fat flour
5 grams of white sugar

How TO MADE How not to fail - Chestnut Buffet

Steps 1 to 4

1. After peeling the chestnuts, add the right amount of water to the blender; mix into a clay; then pour into a flat-bottomed pot (do not use an iron pot, the color of the iron pot will turn black); add the right amount of white sugar (white sugar depending on the taste of the population).

2. Added moderately)

3. Add the butter, and cook over medium heat until dry.

4. The bubble method: pour butter, white sugar and water into the container; boil the butter water and turn off the fire.

Steps 5 to 8

5. Flour poured into a sieve.

6. Then stir continuously until the bottom of the pot has a slightly sticky thin film.

7. After stirring, pay attention to the dough on the egg beater, the dough on the egg beater, cool the dough a little.

8. Then add the egg yolk in turn.

9. Note: Because eggs vary in size, add salt as needed.

10. Eggs at room temperature

11. When I started stirring, I found out that there was a lot of dough on the head of the egg.

12. Add some more eggs, stir well, and you'll see that the dough is starting to fall off, but it's not too obvious.

13. Both of these situations are used to make bubbles that don't swell or swell very little.

14. Continue stirring until the dough is thinner than before, and the egg yolk drips downward on the batter.

15. But be careful not to be too rare, when the egg juice is added to the dough on the head of the egg to drip, but there is no drip down the situation can be.

16. If it's a bubble, it should be a little softer.

17. The foam paste is then placed in a bag of flowers on a silicone-covered griddle, about four centimeters in size.

18. If you find that the top of the circle is not smooth, you can apply some water with your hands to make the dough smooth.

19. Preheat the oven at 210 degrees, medium layer, bake for about 25 minutes.

20. It looks like 10 minutes.

21. It looks like 15 minutes.

22. Slowly expanding all the way to the column is also colored.

23. It's the kind of bubble that breaks.

24. There's a big hole in it.

25. Cutting is two shells.

26. When eating, add the chestnut filling to the light cream.

27. The bubble is cut open and filled with chestnut cream.

28. You can sprinkle sugar powder on top of the bubble.

29.

Handy cooking tips

　　200 grams of chestnut paste, 50 grams of white sugar, 40 grams of butter, a little water, 250 grams of chestnut cream, 150 grams of light cream, a little sugar powder, 12 ovens, 210 degrees, medium, about 25 minutes.