Cooking Steps

1. 

   Step1:Prepare material

2. 

   Step2:The softened butter is pressed with white sugar until it melt

3. 

   Step3:Add low gluten flou

4. 

   Step4:Mix wel

5. 

   Step5:Put it in the plastic wrap and make it into a cylindrical shape. Put it in the refrigerator for freezing

6. 

   Step6:Add water to the po

7. 

   Step7:Add butte

8. 

   Step8:Add suga

9. 

   Step9:Add sal

10. 

    Step10:Put it on the stove and simmer until the butter melts and boil

11. 

    Step11:Sift in low gluten flou

12. 

    Step12:Stir until no dry powde

13. 

    Step13:Put it on the stove and stir it over a low heat until there is a film at the bottom of the pot that turns off the fire

14. 

    Step14:Air to residual temperatur

15. 

    Step15:Add the whole egg liquid in three times. Mix each time before adding the next tim

16. 

    Step16:Stop adding the whole egg liquid until there is a small inverted triangle on the mixing head

17. 

    Step17:Put the batter into the decoration ba

18. 

    Step18:Then squeeze it into the kitchen pa

19. 

    Step19:The pastry is sliced into thin slices with a knif

20. 

    Step20:On the batte

21. 

    Step21:Put it in the oven and bake for 5 minutes, then turn it to 180 degrees and bake for 20 minutes, or directly bake for 20 minutes. The details should be based on the temper of your own oven. If it collapses, it's not hollow. Put it back in the oven and bake for a while. Pay attention to the coloring

22. 

    Step22:Add sugar and Matcha powder to whipped cream until it is papere

23. 

    Step23:Then put it into the decoration ba

24. 

    Step24:Just squeeze the cream from the bottom of the puff. Remember to wait until the puff is fully dried before milking the oil. When you eat it, milking the oil. Otherwise, the puff will not crisp after absorbing the water of the cream.

25. 

    Step25:Finished product drawin

26. 

    Step26:Figure

27. 

    Step27:Figure

28. 

    Step28:Figure