Casta sauce original puff

Published Jun 18, 2020 at 01:12am ET

Breakfast and afternoon tea, the original puff of Casta sauce is most suitable, but the crisp skin and the self-made Casta sauce with rich taste sink, one mouthful at a time, cant stop at all.

Food Material List

1 butter 45g
2 water 90g
3 Berry sugar 20g
4 salt 1g
5 Low-gluten flour 60g
6 Egg 2

Operational steps

1 Butter, water, sugar and salt are put into the milk pot. The butter is heated and stirred in an induction cooker to melt and boil until
boiling.
2 Add sifted flour with low gluten, mix well and leave the fire immediately
.
3 Stir in an egg after the batter is cooled slightly.
4 Add another egg and mix well.
5 Pour the puff batter into a disposable mounting bag with a mounting mouth.
6 Squeeze one by one into a tin-coated baking tray (grease paper is better, otherwise the bottom will stick)
7 Put in the preheated oven and bake at 210 degrees for 10-15 minutes to shape the puff. Rotate 180 degrees and bake for 10-15 minutes before discharging from the oven.
8 Finally, when the puff cools, squeeze in Casta sauce and refrigerate it for a while.

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