Cooking Steps

1. 

   Step1:For cheese filling, use 1000g light cream, 80g sugar, 150g mullet Blue Multi cream cheese and 20g gilding cream to heat to 80 ° and then add sugar, gilding and cream cheese. Stir until the cream cheese melts. Sift the cream. Cool naturally and chill overnight.

2. 

   Step2:Raw materials for puff pastry - 110g high gluten powder, 110g miaokelan multi butter and 85g sugar 1. Soften butter at room temperature and mix it with high gluten powder and sugar to form a bal

3. 

   Step3:2. Roll it with oil paper into 0.1cm thick PS - carve it into 4cm diameter disc after freezin

4. 

   Step4:Raw materials for puff paste - 150g of miaokelan multi butter, 300g of AoChun pure milk, 8g of sugar, 1g of salt, 150g of high gluten powder and 300g of eggs. 1. Boil the milk together with butter, sugar and salt. Stir in the flour until the dough is not sticky. Pour in the egg beater

5. 

   Step5:2. Wait for the dough to cool to 60 °. Slowly add the egg liquid and squeeze it into water drops. Cover the pastry on it and put it into the oven with the temperature of 180 ° up and down

6. 

   Step6:Finally, transfer the cheese cream to the flower mounting bag. Cut a small opening at the lower end. Squeeze the cheese cream into the natural cracks of the puff (or make a small opening by yourself). Finally, sprinkle the sugar powder on the puff. A thick and delicious crisp puff will be finished