Cooking Steps

1. 

   Step1:First make the pastry. Add the butter to the sugar powder and melt it in hot water. The butter melts into a liquid. It is completely integrated with the sugar powder.

2. 

   Step2:Pour in low gluten flour and mix into a dough without dry flour.

3. 

   Step3:Put the dough on the plastic wrap, then cover it with a layer of plastic wrap, roll it into a thin skin and refrigerate it for half an hour.

4. 

   Step4:Then make goufu dough. Sift the low gluten flour first.

5. 

   Step5:Put butter, milk and sugar powder in the pot.

6. 

   Step6:Fire until it's just bubbling, turn to low fir

7. 

   Step7:Pour in sifted low gluten flou

8. 

   Step8:Keep turning and scalding the dough until there is no dry powder. Dry the dough with water. The dough does not stick to the pot. Be careful not to burn the dough.

9. 

   Step9:Put the cooked dough away from the fire until it's not hot. Add the eggs in several times. Mix well every time and then put it down again.

10. 

    Step10:When the dough is mixed, lift the scraper batter to the inverted triangle state. Put the batter into the flower mounting bag.

11. 

    Step11:Squeeze the paste on a non stick baking pan. Note that there is a gap between each.

12. 

    Step12:Take out the refrigerated dough. Use small round objects to print the same dough as the puff.

13. 

    Step13:Put the pastry on the puff dough.

14. 

    Step14:Bake in a preheated 190 degree oven for 15 minutes.

15. 

    Step15:Bake until the puff is bigger, set the shape and turn it to 160 degrees and bake for 25 minutes. Oven temperature and time are adjusted according to puff size.

16. 

    Step16:Whipped cream in sugar until stiff and stiff, then put it into a flower mounting bag.

17. 

    Step17:After the puff is cooled, poke an opening at the bottom and squeeze in the cream. You can also cut the puff horizontally and squeeze in the cream.

18. 

    Step18:Cover the other half of the puff.

19. 

    Step19:Finished produc