Ingredients for Puff Burger

Low flour 50g High flour 15g

Milk 130ml Butter 55g

Salt 1g Egg wash 100g

Groundnut puree 50g Tendon 50g

Cherry carrots 2

How to make Puff Burger

Step 1

Boil milk + butter + salt over medium heat, sift flour and return eggs to room temperature.

Step 2

Whisk well and cook until light boil.

Step 3

Increase the heat to low, add the sifted flour, and stir with a hand whisk until there is no dry powder.

Step 4

Turn off the heat and, using the residual heat, press again with a spatula. Lower the temperature to about 60 degrees.

Step 5

Add the egg mixture in batches, whisking each addition before adding the next. I use 4 chopsticks, it will mix better.

Step 6

Add the egg mixture and mix until the batter is lifted up into an inverted triangle and shakes without falling.

Step 7

Place in a piping bag and squeeze the flowers into it. Preheat the oven to 180/160 degrees.

Step 8

Bake at 180/160 degrees for about 17 minutes to allow the puffs to expand, then lower the heat to 160/150 degrees for 10 minutes to allow the puffs to set.

Step 9

Out of the oven.

Step 10

Not bad, hollow in the center.

Step 11

Half the wreath puffs.

Step 12

Squeeze on the mashed sweet potatoes and put whatever meat you like on them.

Step 13

The puffs are crunchy, the sweet potatoes are sweet, and the beef tendon is savory!

Puff Burger Cooking Tips

1, add the egg mixture in stages, the amount of egg mixture is not fixed, according to the state to control the amount. 2, baked in 2 sections, the puff is more delicious. Remember not to open the oven door in the middle. 3, you can do some more frozen, to eat when the reheat, convenient.