Cooking Steps

1. 

   Step1:After butter softens A kind of Beat the sugar powder until the color becomes lighter (there is a difference between using the sugar powder and using the crisp with fine sugar. See the finished product drawing for details. I like the fine sugar

2. 

   Step2:Sift the butter cream into the low powder and mix well. Put it into a fresh-keeping bag. Use a scraper to make it into strips and put it into the freezer.

3. 

   Step3:Water A kind of salt A kind of Lard heated to boilin

4. 

   Step4:When the water and oil boil and leave the fire, sift in the low powder, continue to stir over the low fire. When a layer of adhesion appears on the bottom of the pot, leave the fire. Pay attention to the low fire. Do not paste it.

5. 

   Step5:When the batter is off the fire, add the whole egg liquid in several times while it is hot. Pay attention to observe the degree of hanging the flag on the batter. Form an inverted triangle and hang about 4cm.

6. 

   Step6:The batter is put into the flower mounting bag. The 42 liter oven can arrange 35 (7 × 5) plates. Take out the frozen pastry. Slice and cover the batter

7. 

   Step7:Preheat the oven at 200 ℃. Put the baking tray in the middle and lower layers. Bake at 180 ℃ for 10 minutes. Bake at 150 ℃ for 30 minutes (this is about 15 minutes

8. 

   Step8:Take it off when it's hot. Take it off when it's cold. The bottom layer will stick to the tin foil

9. 

   Step9:Waiting A kind of The first two rows of cream stuffing are darker. The crackle on the crust looks like butter A kind of It's whipped with sugar. The smoother one is butter A kind of Sugar powder.

10. 

    Step10:Fill in a picture of internal organization. Please automatically ignore Heiwa's claws.