Delicious small snack dessert puffs
|Low gluten flour 60g|
|45g unsalted butter|
|A little salt|
|A little sugar|
|Filling: vanilla ice cream|
Cut butter into small pieces, add water, salt, and fine sugar, and heat until boiling.
Pour the sifted flour all at once and stir quickly.
After mixing, turn on the fire again, using a medium heat, stirring while heating, until a thin film appears on the bottom of the pot, turn off the heat.
When it is not hot enough, pour the whole egg liquid 4 times. (Stir well every time and add next time)
The mixed batter is shiny, smooth, and relatively sticky. When the scooped batter drops slowly, it can form an inverted triangle shape.
Put the batter into the decorating bag.
Squeeze the baking mouth onto the baking tray, and arrange them with a gap between them, because the puffs will swell.
Preheat the oven at 200 degrees, heat up and down, and bake for 25-30 minutes until the surface is colored and expands straight. Turn off the heat and continue to simmer for 5 minutes. Remove and let cool.
Cut the puffs and fill them with ice cream balls.