Cooking Steps

1. 

   Step1:Make puff skin - 1. Put milk, water and butter into the pot. Boil over a small heat until boiling. 2. Sift in low gluten flour. 3. Stir over a small heat until the flour is gelatinized and then turn off the heat. 4. After cooling down a little, slowly add the whole egg liquid into the batter. Make sure to add the mixed egg liquid several times. Stir it once and then add it at any time to observe the state of the batter. Finally, fix the batter. It can be in a relatively smooth inverted triangle shape 5. Put the batter into the flower mounting bag. Squeeze it on the baking plate. If you want to be a nun puff, you need to extrude two kinds of rules. One big and one small separate baking oven, preheat it at 190 ℃ and bake it for 35 minutes (the time of the small puff is less

2. 

   Step2:Making stuffing - I didn't make casda, but I thought it was too soft to make pure cream stuffing. I made a stuffing by myself. 1. There may be tofu dregs in the middle of butter, cream, cheese, sugar and yogurt. Just beat it again. 2. Beat the cream (reserve about 20 grams). Mix the remaining cream and cheese paste evenly and put them into the flower mounting bag. 3. Make a small hole at the bottom of the puff and pour in the cream fillin

3. 

   Step3:Combine - 1.30g light cream and bring it to the boil. Add chocolate and let it stand for two to three minutes. 2. Put a small basin of cold water and sit on the cold water basin and fold it over and over again until it becomes smooth. 3. Dip the puff in the chocolate sauce and wait for the surface to slightly solidify. 4. Put the 20g light cream just reserved into the flower mounting bag and extrude the pattern on the top of the large puff. Put the small puff on the end Just on the to

4. 

   Step4:What's left is to use the sugar to press the flower shape and decorate it slightly. Put it in the refrigerator and refrigerate it for a while before eating