Cooking Steps

1. 

   Step1:Soften butter. Add sugar powder. Mix wel

2. 

   Step2:Add sifted low gluten flour and mix well. I use a rolling pin that can adjust the thickness (choose the one with the thickness of 3mm). I cut about 50 pieces of 4cm diameter pastry. Refrigerate them. Take them as you use them. It's super convenient

3. 

   Step3:Oven. Oven mode. 170 degree preheat milk + butter + sugar. Boil. Pour in sifted low gluten flour for about one minute. Stir until there is no dry flour. Then turn off the fire

4. 

   Step4:After the puff batter cools down, the eggs are broken and poured into the batter in several times. After each time they are copied and absorbed, add the egg liquid again (it can also be used as an egg beater. It's more convenient). Until the scraper lifts the batter, the batter is inverted in a triangle shape, and the batter is put into a flower mounting bag

5. 

   Step5:Squeeze into the baking tray. Cover with the pastry. Put it in the oven for about 3540 minutes. Put it out of the oven. Let it cool

6. 

   Step6:Cream and sugar powder. Whisk to 78 points. Put it into a flower mounting bag. Puff can be squeezed in after it's cool

7. 

   Step7:It can be sold after packin