Cooking Steps

1. 

   Step1:Cut 100g butter into small pieces. Heat in a small pot with 250ml water, 3G salt and 5g sugar.

2. 

   Step2:Boil until the surface is bubbling and slightly boiling. Do not boil.

3. 

   Step3:Low gluten flour screenin

4. 

   Step4:Pour in all 150 grams of sifted low powder. Stir with a wooden spatula. The mixing here is not the way to circle. After a few times, the dough will be made. Stir until there is no flou

5. 

   Step5:Break up the eggs and add them to the dough in small amounts. This process will be painful at the beginning. Keep stirring, but you can't pour all the egg liquid in at once. Xiaocongming's recipe uses 4 eggs. My eggs are smaller, so I use 5 egg

6. 

   Step6:The batter state of the egg is as shown in the figure. Pick up the batter and it will fall slowly. A triangle appears on the shovel. Remember to dry it a little and don't dilute it. If it's too thin, it won't start.

7. 

   Step7:Mixed batter. Put it in the mounting bag. Put a flower mouth at the front en

8. 

   Step8:The traditional puff is a dish. The lightning puff is a long one. When you squeeze, you must squeeze slowly. When you squeeze to a certain width, start to stretch downward. Because it's not nice to squeeze one. I choose the flower mouth because it won't crack as easily as the cylindrical one that comes out directly after baking, and it's easy to have a big head, a big butt and a flat stomach.

9. 

   Step9:Preheat the oven 180 degrees. Put it in the middle layer and bake for 30 minutes. Never open the door in the middle of the oven. Otherwise, it will become a lightning cookie

10. 

    Step10:Milk with vanilla pods and 30g sugar. Boi

11. 

    Step11:Four yolks with 30g sugar and 30g low powde

12. 

    Step12:Mix it into mayonnais

13. 

    Step13:Filter out the seeds of vanilla pods through the filter screen, pour them into the egg yolk paste, mix well, and heat them up after water separatio

14. 

    Step14:At the same time, heat and stir at the same time. At first, the very thin custard will thicken. While it's hot, add 30g butter and stir well. Then pour it directly into the flower mounting belt. Tie the mouth tightly. Put it in the refrigerator

15. 

    Step15:It's convenient to have a light in the oven. You can observe the situation in the oven at any time. 30 minutes later, puff was all puffed up. Very full.

16. 

    Step16:Chocolate sauce - 60g dark chocolate melt and mix with 40g butte

17. 

    Step17:

18. 

    Step18: