Cooking Steps

1. 

   Step1:Crispy production - butter and sugar simple to beat. Add low powder scraper mix well.

2. 

   Step2:Use a rolling pin to roll out the cake and refrigerate it.

3. 

   Step3:Puff making - butter, milk and sugar are melted in a small pot. They are slightly bubbly. Do not open the pot. Turn off the heat.

4. 

   Step4:Add high powder and low powder. Mix with scraper. Turn on the small heat again. Stir continuously. The dough is sticky. The film appears on the bottom of the pot. Turn off the heat. The temperature of capping is reduced to about 60 ℃.

5. 

   Step5:Break up the eggs. Add them in several times. Press and mix them evenly with a scraper until the batter is inverted triangle. It is not easy to drip.

6. 

   Step6:Mount the flower bag. Cut a small opening. Draw the crab claws in the baking tray. Bake in the preheated oven of 200 ℃ for 5 to 8 minutes.

7. 

   Step7:Watch. Don't scorch.

8. 

   Step8:Cut the mounting opening a little larger. The shape of the crab's body is extruded on the other baking tray, as shown in the picture.

9. 

   Step9:Take out the frozen crispy skin. Cut it into diamonds that fit the puff. Cover the batter gently.

10. 

    Step10:Bake in the preheated oven at 200 ℃ for 10 minutes. Turn 180 ℃ for 15 minutes.

11. 

    Step11:Filling - cream and sugar until stiff.

12. 

    Step12:Finally, cut the puff across. Don't cut it to the end. Squeeze in the whipped cream. Insert the crab claws around. Finish.

13. 

    Step13:Squeeze out the cream specially. It's like a crab spitting bubbles. Isn't it cute.