Cooking Steps

1. 

   Step1:Make the pastry first. Mix the softened butter and sugar. Beat the egg beater evenly at low spee

2. 

   Step2:Add a little lemon juic

3. 

   Step3:Sift in the low gluten flour. Add the Monascus powder. Mix well with a scraper.

4. 

   Step4:In a grou

5. 

   Step5:Put it in a fresh-keeping bag. Use a rolling pin to make thin slices. Put it in the refrigerator for freezing.

6. 

   Step6:Make puffs. Add water, milk, salt, sugar and butter. Put it in a small pot. Melt it in a small heat. Bring to a boi

7. 

   Step7:You can see that there are bubbles around the small pot

8. 

   Step8:Turn off the fire and sift in low gluten flou

9. 

   Step9:After mixing with a scraper, turn on the small fire, start to stir fry. Evaporate the water vapo

10. 

    Step10:Slowly dry the dough. It starts to form a dough. It's not sticky

11. 

    Step11:Turn off the fire when you are in a grou

12. 

    Step12:Put it into the beating bowl while it's hot. Lower the temperature to about 70 ° and start adding the egg liquid in several times

13. 

    Step13:Add several times in a small amount. For each part of the egg liquid, beat it with the beater until it is completely mixed. Add the next time.

14. 

    Step14:After adding the egg liquid, scrape the batter with a scraper to form an inverted triangle. The batter is not thin. It has consistency. Preheat the oven. 170°。

15. 

    Step15:Squeeze puff batter out of the pan.

16. 

    Step16:Take out the pastry. Press out the circle with the round mold. Put it on the puf

17. 

    Step17:Put into the preheated oven. Start baking. 170 °. Middle layer. 18 minutes.

18. 

    Step18:Hot gas powder. Stir up ~ puff is baked and put on the air net. It can be filled when it is cool.

19. 

    Step19:It's out. Pink puff. It's lovely.