Chinese Food
Puff with crisp skin
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It's crispy. It's good to eat whether it's cream or not. I put six eggs. It's the size of a personal egg, of course.
Cooking ingredients
Cooking Steps
Step1:Softened butter. Low powder. Sugar. Stir together.
Step2:Then put it in a fresh-keeping bag and roll it thin and refrigerate it.
Step3:Puff paste. Butter. Milk heated.
Step4:Then turn off the fire and add the low powder. Stir it into the picture.
Step5:Break up the eggs. Six are also the size of individual eggs.
Step6:Mix in the puff paste in several times.
Step7:Just stir it into an inverted triangle.
Step8:Put it into a flower mounting bag. Spread oil paper on the baking tray. Squeeze the puff paste well. Leave a gap.
Step9:Take the pastry out of the refrigerator. Use the mouth of the cup. Take the mold.
Step10:Cover it with puff.
Step11:Preheat the oven for 10 minutes, 170 degrees up and down for 25 minutes (depending on the performance of the personal oven).
Step12:Bake and cool.
Step13:Cream A kind of Sugar powder. Put it into a mounting bag.
Step14:Just squeeze in the cream from the bottom of the puff.
Step15:You can also open the top. Squeeze the cream.
Cooking tips:There are skills in making delicious dishes.
