Cooking Steps

1. 

   Step1:First, make the pastry - soften the butter and add the sugar powder (it's just not available at home, so use the fine sugar instead) and press evenl

2. 

   Step2:Pour in the low gluten powder, sift it, crush the black tea and mix it into a bal

3. 

   Step3:Pour in the low gluten powder, sift it, crush the black tea and mix it into a bal

4. 

   Step4:Put the milk and butter into the milk pot and bring to the boi

5. 

   Step5:Immediately pour in low gluten powder and salt, press and mix to form a bal

6. 

   Step6:Slowly add eggs in small amount and many times. Let the batter rise to the inverted triangle state. My eggs are relatively small, so I used three. You need to see the size of your own eggs

7. 

   Step7:Put it into a mounting bag. Squeeze it into the size you want. I want to make it bigger. I just squeezed six copies

8. 

   Step8:The pastry is frozen. Use tools to press it into a paste size circle. Put it on gently

9. 

   Step9:Preheat the oven and heat it up and down for about 190 ℃ and 2530 minutes. The surface is colored and then it will be out of the oven

10. 

    Step10:It's finished with the mashed taro. You can also make butter for those who like cream. The crisp puff combines the mashed taro with milk fragrance. Excellent

11. 

    Step11:Finished product drawin

12. 

    Step12:Finished product drawin

13. 

    Step13:Finished product drawin