Cooking Steps

1. 

   Step1:Make the pastry first. Butter softens and sugar powder is added. Beat with hand until fluffy. The color becomes lighte

2. 

   Step2:Sift in the flour and mix until there is no dry flour

3. 

   Step3:Shape and grow the dough into 8 cm long, 4 cm wide and 2 cm high cuboid dough. Cover with plastic wrap. Refrigerate for 30 minute

4. 

   Step4:Make puffs again. Butter, milk, salt and sugar. Heat in milk pot. I make a small portion, so I use a small saucepan. If I make more, I suggest using a milk pan with a certain depth.

5. 

   Step5:Add flour after boiling. Mix well with a scraper. The bottom of the pot has a film. Turn off the fire. Move the dough into a bowl. Stir it with a scraper to dissipate heat. When it's not hot, you can go to the next step

6. 

   Step6:Knock the eggs into another bowl. Add egg liquid to the dough a little and many times. Stir with a scraper. Gradually turn into batter. Observe the state. Use a scraper to pick up the dough. The batter falls into an inverted triangle shape. The batter drips in about 5 seconds.

7. 

   Step7:Put the batter into the decoration bag. Cut the opening about 1cm

8. 

   Step8:Preheat the oven at 190 degrees. Pad tin paper on the baking tray. (my gold plate is not stained, so there is no pad) squeeze out the paste about 8 cm long. Pay attention to the squeezing. Reserve enough space between the batters. Try to make it as one-piece as possible when squeezin

9. 

   Step9:Take out the pastry. Cut it into thin slices 8 cm long and about 3 mm thick

10. 

    Step10:Cover each puff with a piece of pastry. Send it to the preheated oven. Middle layer. 180 ° for 10 minutes. Turn 160 ° for 15 minutes ~ do not open the oven door halfway.

11. 

    Step11:Out of the oven. After the puff is a little cold, beat the cream. Cut the puff. Fill in the cream. You can also add your favorite sauce.

12. 

    Step12:A cross cut. Look inside.