Cooking Steps

1. 

   Step1:Preheat the oven to 190 ° C in fanforced. Lightly oil the four trays of the oven.

2. 

   Step2:Egg soft dough - pour butter, sugar, milk, salt and water into a large saucepan (i.e. Dutch stew). Bring to a boil. Stop heating. Quickly mix it with flour with a wooden spoon. Reheat. At the same time, continue to stir. Make it even. And no longer stick to the pot. Continue to heat and stir for one to two minutes. Stop heating. Cool down slightly.

3. 

   Step3:Pour it into the blender and stir it to release more heat. Add one egg at a time. Stir evenly every time until all eggs are added. Make the mixture thick and shiny. Stir for a few minutes. Or until thick.

4. 

   Step4:Spoon half the egg dough into the flower mounting tube. The circular nozzle is one point two five to One point five Cm. Wrap the remaining egg dough in a plastic wrap. Squeeze the mixture onto the tray with a mounting tube to form a small pile of 3cm wide and 2cm high. Leave 5cm space between each pile to prevent expansion when heating.

5. 

   Step5:Egg liquid - gently stir the egg and milk. Apply it to the egg dough that has been stacked. Place in batches in the oven. Bake for 25 to 30 minutes until it is fluffy and golden brown. They must be very strong. When tapping the base, you can hear the hollow in the middle. Put the baked pastry on the wire rack to cool. The rest of the egg dough is the same.

6. 

   Step6:In a large saucepan (Dutch stew), stir the milk, vanilla pods and beans. Heat over medium heat until boiling. Stop heating. Remove vanilla pods and beans.

7. 

   Step7:Beat egg yolk, sugar and cornmeal in a bowl at the same time until it is thick and white. Use the electric beater. Put on the blender. Pour half the heated milk into the egg mixture. Stir slowly. Pour the egg mixture back into the saucepan. Heat over medium heat and stir until it boils and thickens. Spread the custard on a tray. It's about 4cm thick. It can cool down quickly. Cover the surface of the custard with baking paper to prevent it from hardening.

8. 

   Step8:When the mixture has cooled to 55 ° C. pour into a large bowl. Stir in the butter until completely mixed. Cover with baking paper. Put it in the refrigerator and cool it thoroughly.

9. 

   Step9:Cold with a spoo

10. 

    Step10:

11. 

    Step11:

12. 

    Step12:

13. 

    Step13:

14. 

    Step14:

15. 

    Step15:

16. 

    Step16:

17. 

    Step17:

18. 

    Step18: