Cooking Steps

1. 

   Step1:Melt butter in hot water.

2. 

   Step2:Sift the high gluten flour and mix well.

3. 

   Step3:Pour the milk into the pot. Add 10 grams of sugar powder.

4. 

   Step4:Add half a teaspoon vanilla extract.

5. 

   Step5:Turn off the fire after the milk is boile

6. 

   Step6:Add the boiled milk into the butter batter twice. Stir well.

7. 

   Step7:Stir well and return to the small pot. Cook over low heat until the dough is thick. Be careful not to get burn

8. 

   Step8:Cool the butter and milk mixture, then add two yolks and mix well.

9. 

   Step9:Sift (that...)... I'm obsessive-compulsive. I can't pass the sieve.

10. 

    Step10:Made egg yolk paste is thick and delicat

11. 

    Step11:Add sugar powder (35g) to the protein in three times. Beat until hard foaming. The lines are clear. The small sharp angle raised is short and upright.

12. 

    Step12:The beaten protein is buckled upside down. It won't fall off

13. 

    Step13:A good cream is made by scraping a third of the cream into the yolk paste.

14. 

    Step14:Pour the batter back into the cream. Continue to mix until the batter is even

15. 

    Step15:Shuflei's batter is ready. It's thick

16. 

    Step16:Put it in a flower mounting bag. Two eggs make about four paper cup

17. 

    Step17:After you squeeze it into a paper cup, smooth the surface with a spoon. Otherwise, it will not look good

18. 

    Step18:Preheat the oven to 200 ℃ for 5 minutes. Adjust to 190 ℃ for 20 minutes.

19. 

    Step19:Sprinkle sugar powder on the stove as soon as it comes out. Eat it immediately when it's hot.