Cooking Steps

1. 

   Step1:First make the pastry. Mix the butter and sugar powder until smooth.

2. 

   Step2:Add the low gluten powder of the pastry. Turn it up from the bottom and press it down gently. Mix it repeatedly until there is no powder. Reshape it according to the size of the puff to be made. Wrap it with plastic wrap and refrigerate it in the refrigerator. It's convenient to cut.

3. 

   Step3:Puff part - heat the milk, butter and salt until boiling.

4. 

   Step4:Add the sifted low gluten flour, quickly mix until it is free of particles, turn off the fire and air until it is slightly hot for standby.

5. 

   Step5:Pour in a quarter of the egg liquid at a time and mix evenly. Pour in the egg liquid several times. (the egg liquid does not need to be used up). Only after mixing evenly can you add the egg liquid.

6. 

   Step6:The batter is stirred and pulled up. It can hang. It indicates that the puff dough is ready.

7. 

   Step7:At this time, preheat the oven for 200 degrees. Put the flower mounting bag into the flower mounting mouth. Mix the batter and put it into the flower mounting bag. Start to squeeze the puffs. Don't squeeze too close. If the puffs are too close, they will stick together when they expand. Take out the pastry and cover them with slices.

8. 

   Step8:Place the extruded puffs in the middle of the oven at 200 ℃ for 10 minutes, and then bake them at 180 ℃ for 18 minutes (each oven needs to observe its own temperature when it is different. If the color is too deep during the baking process, the temperature can be reduced.

9. 

   Step9:Puffs come out to cool.

10. 

    Step10:Cut up the roasted puff. Squeeze in the prepared original cream and Matcha cream and put on the fruit. Cover it and squeeze on the cream and fruit. The delicious and beautiful puff Fruit Tower is ready.