Cooking Steps

1. 

   Step1:Add water, salt, butter and sugar to the pot and boil it. Add flour with low gluten in low heat. Mix well.

2. 

   Step2:Add the egg liquid in three times. Stir evenl

3. 

   Step3:Stir to a thick past

4. 

   Step4:Spread tin paper on the baking tray. Squeeze out the puff with the chrysanthemum beak. Bake it up and down at 200 degrees for 20 minutes. Forgive that my flower mounting beak is the smallest size. It's a bit ugly

5. 

   Step5:Then make two yolks with cream and add 15ml milk. Mix well. Add sifted low gluten flour

6. 

   Step6:Add the remaining milk to the white granulated sugar, boil it and quickly add it to the yolk liquid. While adding it, stir it with an egg beater. Mix well and sieve it. Heat the stew in hot water until the yolk liquid is thick. Cool mayonnaise in a bowl. Refrigerate for 30 minutes.

7. 

   Step7:Beat the cream with a little sugar. Add the mayonnaise in cold storage. Mix well. The filling is ready

8. 

   Step8:The finished product is a bit ugly. But the taste is not bad as that of the bakery. Ha ha. Narcissis