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FERNA UBE PUFF
Root crops Episode
PUFF BASE
| Ingredients |
Quantity |
| Water |
150 ml |
| FERNA BUTTINA BUTTER SUBSTITUTE |
50 grams |
| FERNA EGG YELLOW POWDER COLOR |
As desired |
| All purpose flour |
65 grams |
| FERNA IODIZED SALT |
Pinch |
| Fresh eggs |
2 pcs. |
PROCEDURE
1. Place water in a pan with FERNA BUTTINA BUTTER
SUBSTITUTE and heat gently until the fat has
melted. Bring to boil and when bubbling vigorously,
remove from heat and immediately add flour.
Beat quickly with a wooden spoon until the mixture
forms a ball and draws away from the sides of
the pan.
2. Leave the mixture to cool slightly, and then
beat the eggs a little and FERNA EGG YELLOW
POWDER COLOR add to the mixture. Mix until pastry
is smooth and glossy.
3. Put the mixture in a piping bag and pipe,
round shape, in slightly greased baking sheets
at least 2 inches apart to allow the expansion
during baking.
4. Baked at 3500F at 20 to 25 minutes or until
golden brown.
5. Let it cool on a wire rack. Make a slit in
one side of each puff. Set aside.
FILLING
| Ingredients |
Quantity |
| Granulated sugar |
1/2 cup |
| All purpose flour |
1/2 cup |
| Evaporated milk |
370ml or 1 can |
| FERNA PRIMERA UBE FLAVOCOL |
3 1/4 tsps. |
PROCEDURE
1. In a heavy saucepan, combine all purpose
flour and granulated sugar; and mix evenly.
2. Pour evaporated milk and FERNA PRIMERA UBE
FLAVOCOL, and then stir.
3. Cook in low fire until slightly thick. Let
it cool.
TO ASSEMBLE
Fill the prepared puff with ube filling and
serve.
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