Paris-Brest Paris-Brest is a wheel-shaped bubble with more than 100 years of history, and the origin of its name is also very interesting, invented by the very famous West Pointers of the time, who were inspired by bicycle wheels while watching the Paris-Brest-Paris bicycle race.Here I'm going to play it again, and I'm going to make it into a multi-layered buffet, and it's going to be eye-catching as a party dessert!

WHAT YOU NEED

Ingredients

The amount of base flour is multiplied by two.
Cream: in moderation
100 grams of milk
10 grams of cornstarch
10 grams of low-fat flour
A few drops of herbs
150 grams of cream

How TO MADE The Brest Tower in Paris

Steps 1 to 4

1. The dough is made using the little bubble recipe in front of me, the process is the same, all the quantities are doubled.

2. After the dough is done, I use the ten-toothed flower mouth to squeeze out the wheel shape, I put two eight-inch flat plates of the living base plate under the oil cloth, to refer to the circle, squeeze a circle next to it, then squeeze a small circle, and squeeze the rest of the small foam.

3. One circle at a time.

4. It's good to squeeze it and then put it in a preheated oven, heat it up to 200°C, lower the heat to 150°C and bake it for 15 minutes, pay attention to the observation, watch the bubbles get bigger and bigger.

Steps 5 to 8

5. When it starts to bubble up a little bit, you can adjust the temperature to 170°C and 120°C for about 30 minutes.

6. When baking, you have to pay attention to the observation, you have to keep baking until no small bubbles emerge, otherwise you can take out the bubbles in advance and they will collapse.

7. During this period, if the top color is too heavy, the fire is lowered, and if the bottom color is too heavy, the fire is lowered, and there is no fixed pattern.

8. After baking, dry slightly until it is not hot, cut the bubble from the middle horizontally, using the method shown in the picture, cut it a little bit better.

Steps 9 to 12

9. Open it after cutting, and squeeze the cream in the bottom half.

10. I don't like to eat too much, I don't like to eat too much, I don't like to eat too much.

11. Then cover the top half.

12. Open the bubble vertically, fill the middle hole with cream, squeeze a little more, and let it come out.

13. In turn, put the wheel bubble on a circle, squeeze some cream on the back of the small bubble, then put a smaller layer of wheel bubble on the base of the bubble, and so on, a layer of wheel bubble on the half of the small bubble base, finally take a complete small bubble, squeeze the cream from the bottom through a hole, and then put it in the middle of the top.

14. The cream is made to be glued together, so that the bubbles can be tightly bound and stable, and then the base is fine and then the cream is squeezed in the gaps, done!

15. Add cream to the baking recipe: Buffeta requires cream to have a certain amount of support, so fresh cream is not enough, so special cream is needed.

16. Practice: milk in the recipe, sift into the mixture of low-strength flour and cornstarch, add fine sugar, stir evenly with a manual egg beater, be sure not to have lumps, then add light cream to stir evenly, open a small fire and continue to stir to cook, be careful not to cook the bottom, you can leave the fire at any time to cool the bottom.

17. It's a very thick fire.

18. After completely cooling, put it in the refrigerator and refrigerate it for a while, it hardens and can be used for high-speed delivery with an electric egg breaker.

19. Cream can be cooked in advance and stored in the refrigerator for use.

20.