Cooking Steps

1. 

   Step1:First, boil the puffs, butter, water and salt over low heat until boilin

2. 

   Step2:Boil the butter water, turn off the heat, and immediately pour in the sifted low gluten flour and mix wel

3. 

   Step3:Keep stirring the dough on a low heat to remove the excess water (i.e. about one minute). Turning the dough clockwise or anticlockwise will automatically roll the dough into a ball

4. 

   Step4:Let the dough dry until it is hot in a small hand mold pot without scalding. Add the egg liquid several times (each time, the egg liquid should be completely integrated with the dough, and then add the next time) and stir until it is thick and smooth

5. 

   Step5:Put the mounting bag (you can also use the mounting mouth with a diameter of 1cm or reduce the mouth with a diameter of 1cm if the mounting bag is strong enough) and squeeze it onto the baking tray for a proper distance

6. 

   Step6:Preheat the oven at 210 degrees, heat it up and down in the middle layer for 25 minutes (the time should be properly adjusted according to the fire power of your own oven, so pay attention to the observation of the baking process). In the figure, there are 40 similar sizes (the quantity is for reference only)

7. 

   Step7:Now start to make custard sauce - egg yolk + sugar, stir until the color turns white, and then add low gluten flour and stir evenl

8. 

   Step8:After the milk is boiled, let it dry for a while (about the temperature of touching the small pot with hands and not scalding). Add in the mixed egg yolk low powder paste and stir evenl

9. 

   Step9:Continue to stir and cook in low heat until it is fully boiling, turn off the heat and cool, then put it into the flower mounting bag, and then squeeze the flower mounting mouth with a diameter of 3mm into the puff.

10. 

    Step10:Do you want to do this? I just melt some of the remaining chocolate and pour it into it and mix it. It's delicious