Cooking Steps

1. 

   Step1:Put egg yolk and sugar into container and mix well.

2. 

   Step2:Sift low gluten flour and cornstarch into the egg mixture. Mix well.

3. 

   Step3:Put the milk in the egg yolk paste. Stir well.

4. 

   Step4:Sift the batter into the pan.

5. 

   Step5:Heat on a low heat. Stir with a spatula until the custard thickens and leaves the fire.

6. 

   Step6:Drop a few drops of vanilla into the yolk paste. Mix well.

7. 

   Step7:Transfer the vanilla custard to a clean container, spread it, cool it, cover it with plastic film, refrigerate it in the fridge and reserve it.

8. 

   Step8:Put butter, water and salt into the pot together. Heat over medium heat. Mix well with a spatula.

9. 

   Step9:When boiling, turn the heat down. Pour in sifted low gluten flour at one time. Stir quickly and evenly. Stir until the flour and oil are completely combined. Let the flour become transparent. Leave the fire.

10. 

    Step10:Transfer the batter to a clean container. Spread it out. Let it cool for a while.

11. 

    Step11:Add egg white to the batter several times. Mix with each time until it is completely mixed and then add another time.

12. 

    Step12:When lifting the batter, it is an inverted triangle with weak fluidity. (the amount of egg liquid is only a reference. The amount of egg liquid should be adjusted according to the water absorption of flour. Therefore, the egg liquid should be added in fractions until the batter is raised in an inverted triangle and the fluidity is weak. Then stop adding egg liquid.

13. 

    Step13:Put the batter in the decoration bag. (I used a large-sized eight teeth flower mounting mouth. It can also be used without flower mounting mouth.

14. 

    Step14:In the doughnut mold, squeeze in a circle of batter and put it into the preheated oven. 190 ° C.20 minutes. Do not open the oven door halfway. (the temperature and time of the oven is only a reference. It should be adjusted according to the actual situation of the oven

15. 

    Step15:Whipped cream to keep the lines.

16. 

    Step16:Take out the frozen vanilla custard. Mix it a little. Mix it with the whipped cream to get the Cassida sauce.

17. 

    Step17:Put the Cassida sauce in the decoration bag. Spare. (I used a small eight tooth flower mounting mouth. It can also be used without flower mounting mouth

18. 

    Step18:After the puffs are roasted, move them to the grill and put them on a slight heat.

19. 

    Step19:Cut across half of the puff.

20. 

    Step20:Squeeze a layer of Cassida sauce on the cut puff. Put on the fruit granules. Squeeze another layer of Cassida sauce.

21. 

    Step21:Cover the other half of the puff. Squeeze another layer of casda sauce. Put on the wate