Butyric Bubble Fu

Ingredients

• 100g of low muscle flour
• Weak butter 200g
• Egg 3
• Water 160g
• Butter 80g
• White sugar (bubble Fu skin) 1 small spoon
• White sugar (weak butter) 20g
• Saline ½ small spoon

Tips

Sammy exhorts: 1. The choice of raw material: Flour of low, medium, tall muscle actually OK, had better use weak strength flour, because amylaceous content is high, what can make bubble Fu expands is better. It is OK also to if do not have butter,be replaced with blend oil, the mouthfeel of bubble Fu skin that nevertheless both does is different, the mouthfeel crisp of butter, fragrance is thicker. Blend oil slants soft. 2. Bubble Fu expands principle: Everybody can know through the recipe, the water portion when skin of Fu of the bubble that make is very much, such is in bake when because heat, water portion can become vapor, it can form atmospheric pressure inside bubble Fu, and outside the starch of wrap up encased the gas inside, such bubble Fu expand like the balloon rose. 3. 3 eggs are not put in certainly, inspect a condition and decide. The state that in wanting panada to reach a figure only, shows with respect to OK. Through a moment ago principle we know, the egg is added much may cause dent of Fu of finished product bubble too much because of panada water portion, and water portion became little of bubble Fu expand degree with respect to meeting decrescent, the skin also is met subsequently thickening. 4. Of panada making is crucial, persistent time will be longer, everybody should have patience, hold to even if win! 5. Roast time and temperature differ according to oven everybody can master neatly, want bubble Fu surface to become yellow only about the same. Roast must reach the designated position, if bake not ripe take from oven, bubble Fu meets what very fast cave in goes down. Suggest the friends that make for the first time are baked a little while more, even if a little ham riper than was not being baked also strong either… 6. Bubble Fu skin is made after finishing if do not eat at that time,can put into freezer to save a week left and right sides, etc when wanting to eat, take bake 3-5 again minute, next butyric defect can enjoy impact ～

Directions

1. Good butter, water, white sugar and saline metage according to the recipe, prepare a pannikin, pour butter, water, white sugar and salt into boiler.
2. Use small internal heat at this moment slowly heat to boiler, at the same time gently agitate, butter is met of little dissolve in water (do not use conflagration, lest butter is returned,was not changed and water boiled first however) .
3. Heat metage of flour of process lieutenant general is good and sift out.
4. Wait for butter to be dissolved completely, when water begins boiling, we flour one-time in pouring boiler.
5. Use the agitate with fast eggbeater at the same time, the mixture that makes flour and water sufficient is even (if pursue, iron flour ripe) , can shut ingle right now.
6. Continue agitate panada, at the same time will already the egg fluid of break up is divided second enter panada, pour little every time, after agitate arrives to mix adequately with panada, enter again the next time.
7. Enter egg fluid with respect to such edge agitate edges, become exquisite till panada young slippery, mention with eggbeater meet those who pull a paragraph to grow quite pull end, this condition panada calculates the success that make. (because can be moved with the hand only, the time of agitate will be so longer, do good psychology to prepare ～ )
8. Transfer the panada that has made in back up beautiful bag, beautiful mouth of back up of the pattern that use chrysanthemum is perpendicular bake dish push each small bubble Fu semifinished product. (Notice span wants a few bigger, bubble Fu expands the pointed tip that very fierce ~) points to to gangmaster of the water that touch a point goes up with the hand next presses shrivelled, such baking come out to compare good-looking.
9. Time installs 25 minutes, temperature attune reachs 190 degrees, put oven to begin bake, as the elapse of time, bubble Fu can be brought up slowly, surface of 20 minutes of observation after passing if already chromatically, can be taken basically, lest bake paste. Such bubble Fu skins calculate make finished ～
10. In roast process, we can make butyric stuffing expect. Will weak butter enters the basin that make sheet in, join right amount Bai Sha candy.
11. With dynamoelectric eggbeater fast agitate is hit, butter is met by rare become thick slowly stiff, there is clear grain to the surface finally, and can stabilize appearance can.
12. butter move is spent to back up in bag, one is cut open in the lower end small mouth, in the break that forms the Fu of butyric impact bubble that has hit naturally (or him disclose opens a small hole) , such sweet thick goluptious butyric bubble Fu is finished ～