Mikko Choux Pastry Premix 1kg

Ingredients: Wheat flour (94.5%), foaming agent (500(ii), 450(i)), salt.

User manual:

Cream puff pastry dough: 1 kg

Give more:

WATER: 1.7 liters

Cooking oil :1.0 kg

Chicken eggs : 1.5 kg

Step 1: Bring the mixture of water and cooking oil to a boil over medium heat for 5 minutes.Pour the cake batter slowly into the oil and water mixture, stirring while stirring for about (1 – 2) minutes, turn off the heat. and lift it down.(1)

Step 2: Slowly add the eggs to the mixture (1), use a whisk to mix at the highest speed until the mixture is homogeneous, smooth and thickened.

Step 3: Put the mixture you have just beaten into the triangle bag and shape. Bake at (200 – 220)°C for 25 minutes.

Special: Create light, soft, delicious sponge cake. Preserved in dry, cool place.

-Made in Viet Nam