Cooking Steps

1. 

   Step1:Puff method: put 120g butter, 260ml water and 3G salt into the pot. Boil it over a low heat (avoid boiling the liquid too much

2. 

   Step2:Remove the end of the pot from the fire, sift 140g medium powder, pour it into the oil and water, stir evenly, put it back on the tempering plate, stir while boiling, and boil off the excess water

3. 

   Step3:When the batter is laid on the bottom of the pot, it looks like a film is formed, and it doesn't stick to the bottom of the pot

4. 

   Step4:After you come down from the fire, pour it into the basin and dissipate the waste heat

5. 

   Step5:Pour 300g eggs into the batter in four to five times. Stir evenly

6. 

   Step6:Pull up the batter. It can fall down slowly. The batter is Satin like luster. Press it with your hand. The trace can be recovered slowly

7. 

   Step7:Put the batter into the squeezing bag. Squeeze it on the baking tray with a flat mouth (note that a small distance between each batter is kept)

8. 

   Step8:Put into 200 degree oven and bake for 20-30 minutes

9. 

   Step9:After cooling, cut in 1 / 3 of the way. Squeeze in the casserole and cream with the squeeze bag. Sprinkle the moistureproof sugar powder on the surface.

10. 

    Step10:Casda sauce method - add 50g of sugar in 2 yolks.

11. 

    Step11:Whisk with a beater at high speed to make the yolk fluffy and thick.

12. 

    Step12:Pour in 15g of sifted low gluten flour.

13. 

    Step13:Use the beater to continue mixing.

14. 

    Step14:Pour the milk and the split vanilla pods into the milk pot. After boiling, slowly pour 1 / 3 into the egg yolk paste. Stir well while pouring.

15. 

    Step15:Stir well. Pour the remaining milk into the egg yolk paste. Stir well.

16. 

    Step16:Sift the evenly stirred egg milk and pour it back into the milk pot.

17. 

    Step17:Reheat over low heat. Heat and stir until the egg milk becomes thick and smooth as shown in the figure. Immediately remove from the fire and put the milk pot into a cold water basin. Let it cool quickly. In this way, casda sauce is ready. The prepared casda sauce can be used after it is completely cooled. It can be stored in the refrigerator. It's better to use it on the same day.