Chinese Food

Cooking Steps

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   Step34:

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   Step33:

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   Step32:

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   Step31:

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   Step30:

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   Step29:

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   Step28:

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   Step27:Pour it into the egg yolk past

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   Step26:Pour in the milk. Heat. Boil until the edge is blistered

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    Step25:Cooking sauce. Egg yolk + sugar + low gluten flour. Stir evenl

11. 

    Step24:Spread the pastry on the puff batter. Bake in the oven. Heat up and down for 220 degrees. 17min. Turn to 175 degrees. 1520mi

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    Step23:Squeeze puff batter on oiled pape

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    Step22:Flatten with a rolling pin, round with a mould, refrigerate for us

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    Step21:Mix all the pastry materials. The butter needs to be softened in advance. After mixing with the scraper, put it on the oilpaper

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    Step20:Mounting ba

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    Step19:Add while stirring. Stir until the batter drips naturally and forms an inverted triangl

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    Step18:When the batter is cooled to 5560 ℃, the eggs are broken up in advance and added to the batter in several time

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    Step17:Return to the oven and cook again. Cook until the bottom is slightly stick

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    Step16:Sift in the flour with low gluten. Press and mix quickly with a scraper

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    Step15:Add butter. Heat to boi

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    Step14:Make puffs. Pour milk powder, salt and sugar into cold water

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    Step13:Take it out and cool it for us

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    Step12:Put it in the oven. Heat it up and down for 170 degrees. Bake for 15 minutes. Turn it 180 degrees. Bake for 5 minutes

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    Step11:Put oiled paper on the tarts. Put in baking heavy ston

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    Step10:Use a fork to make a hole in the biscui

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    Step9:Put the dough in the mold. Use a rolling pin to roll off the extra dough on the edge

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    Step8:Put the dough in the middle of the plastic wrap. Roll it into a circle with a rolling pin

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    Step7:Knead into a ball. Divide into groups. About 50g eac

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    Step6:Sift in low gluten flour and almond powder. Press evenl

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    Step5:Pour into the whipped butter in 23 times. Beat well with electric whis

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    Step4:Egg brea

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    Step3:Feather lik

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    Step2:Soften butter in advance. Add sugar, salt and beat with electric beater

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    Step1:About 89 tarts - 90g butter, 0.5g sugar powder, 40g egg, 45g almond powder, 210g low gluten flour, puff body (9 big, 8 small) - 160g cold water, 75g butter, 75g sugar, 5g salt, 0.5g milk powder, 5g low gluten flour, 90g egg, 3 pastry, 50g butter, 40g sugar powder, 30g cocoa powder, 23g filling (can be halved) - 200g cow milk, 200g egg yolk, 3 sugar, 60g cream, 200g low gluten flour, 20g hazelnut paste, 35g Decoration - Ganache drench sauce is suitable Amount of moistureproof sugar powde