Cooking Steps

1. 

   Step1:Cut 100g butter into small pieces. Heat in a small pot with 250ml water, 3G salt and 5g sugar.

2. 

   Step2:Boil until the surface is bubbling and slightly boiling. Do not boil.

3. 

   Step3:Pour in all 150 grams of sifted low powder. Stir with a wooden spatula. The mixing here is not the way to circle. After a few times, the dough will be made.

4. 

   Step4:In the process of mixing.

5. 

   Step5:I use a heavy saucepan, so flour can be made into dough directly. If it's a thin saucepan, the bottom of the pan will soon cool. It's necessary to heat it up a little more to evaporate the water vapor of the dough. The dough is OK.

6. 

   Step6:Break up 4 eggs and add them to the dough in small amounts. This process will be painful at the beginning, because the density difference between the two is too big. Just be patient.

7. 

   Step7:It's just right to eat four eggs for these dough. My eggs are usually about 6065g. The amount of egg liquid in puff is not a dead number. It may take several tests to master this. Adjust the batter state of the egg as shown in the figure. Pick up the batter and it will fall slowly. The shovel is triangular and sharp.

8. 

   Step8:The prepared batter is put in the mounting bag. Squeeze a small opening at the front. Preheat the oven 180 degrees. Spread a non stick tarpaulin over the pan. Squeeze the paste at some distance. Bake in the middle of the oven for 30 minutes. Don't open the door in the middle of the way. Otherwise, it's pancake.

9. 

   Step9:Milk with 30g sugar and vanilla pods. Boi

10. 

    Step10:The yolk is mixed with 30g sugar and low powder to make the yolk paste.

11. 

    Step11:The boiled milk is filtered and added with egg yolk past

12. 

    Step12:Vanilla seed can stay. Stir it

13. 

    Step13:After mixing, heat up after water separation. I didn't pour the pot. The bottom of the pot is too thin, so I didn't heat it directly. This one needs to be stirred while heatin

14. 

    Step14:It's good to thicken the very thin custard at first. When it's hot, add 30 grams of butter and mix well. After cooling, put it in the refrigerator. When you put it in the refrigerator, you need to cover the plastic wrap. It's better to stick it on it. But I think it's wasteful. It's not pasted. It's because the surface of custard sauce will be covered with a layer of skin when it meets the air. The color will be dark, but it won't affect the consumption. Mix it well before use.

15. 

    Step15:Refrigerated custard sauce. Use chopsticks to poke a hole in the bottom of the puff. Then squeeze the custard sauce into the puff. If your bubbl