Cooking Steps

1. 

   Step1:Crispy method - I suggest making crispy first and then making puffs. In this way, novices will not be in a hurry. After all, crispy products also need to be refrigerated

2. 

   Step2:Soften the butter in a bowl. Add sugar and mix with the eggbeater

3. 

   Step3:Add the low flour and mix it with a rubber scraper. Knead it into a stick. Wrap the plastic wrap and refrigerate it for 30 minutes (if not crispy, ignore here). Pay attention to whether it is refrigerated or not

4. 

   Step4:Puff method - sift the flour with low gluten and high gluten

5. 

   Step5:Pour water into the pot. Cut into small pieces of butter, sugar, salt. Heat until all the materials melt and boil (about 95 degrees)

6. 

   Step6:Remove from the fire. Add all the sifted flour at one time. Use a rubber scraper to quickly mix into dough. Stir like stir fry. It can't be stirred in circles..

7. 

   Step7:Turn on the fire again and keep stirring while heating to prevent burning until the dough is sticky (a film is formed at the bottom of the pot). Right, it feels like the bottom is burnt. Turn off the fire immediately and pour it into the basin

8. 

   Step8:When it's hot, add a small amount of broken egg liquid and mix it with a scraper. At this time, pay attention to the soft hardness of the dough. Add a small amount of egg liquid several times (it's OK to use the unfinished egg liquid) until it becomes batter. Hang it on the scraper in an inverted triangle

9. 

   Step9:Put it into the mounting bag. Squeeze the baking tray. Coat the remaining egg liquid on the surface. (it's ok if you don't apply it.

10. 

    Step10:After making the basic puff, the crispy skin can also be used. Slice it and put it on the puff paste. Preheat it in the oven for 200 degrees. It's up and down for 30 minutes (the time depends on your own oven

11. 

    Step11:Here's the way that puff kasda made the stuffing (I'm tired of coding

12. 

    Step12:Pour milk and half sugar into the pot. Boil the mil

13. 

    Step13:Break up the yolk. Add the remaining half of the sugar and continue to break up. Then sift in the low powder and mix well

14. 

    Step14:The milk is boiling in the pot. Turn off the heat and slowly pour the milk into the low powder egg yolk. Stir it side by side

15. 

    Step15:Mix well. Sift and heat

16. 

    Step16:Keep stirring to prevent the paste pot from boiling. Add salt free butter to melt and stir until it is thick. Stop mixing and add vanilla essence. Pour into the container to cool

17. 

    Step17:The cooled casserole will solidify, soften with an egg beater, spoon or put into a flower mounting ba

18. 

    Step18:Cut the fat puffs and squeeze in the casda sauce. Casda crispy puff