Cooking Steps

1. 

   Step1:First, make the custard sauce. Put the eggs and sugar into the bowl and mix well. Mix in the low powder. In another pot, boil the milk.

2. 

   Step2:Mix 1 / 3 milk into the egg paste. Then mix the remaining milk. After filtering, heat it with a small fire. During the mixing, use a spoon to keep stirring to prevent the paste pot.

3. 

   Step3:Sift again. It's to make the custard sauce more delicate and smooth. The process is more painful. Next time I decide not to filter it. Beat whipped cream and custard sauce in a blender and refrigerate.

4. 

   Step4:Make puffs. Put the salad oil, water and sugar into the pot and boil. Pour in the low flour. Mix quickly. Heat with a small fire. Keep stirring. During this period, there will be a layer of film on the bottom of the pot. Don't worry about it. The maturity of flour directly affects whether puff will swell.

5. 

   Step5:After the eggs are beaten, mix them into the paste in several times. In my formula, the quantity of two eggs is just right. After mixing, pick up the chopsticks. There is a sharp triangle. Then I fold the oil paper symmetrically. It's convenient to keep a certain distance when squeezing the puff paste.

6. 

   Step6:After the oven is preheated, heat the middle layer at 200 ℃ for 10min to 15min for setting, and continue heating for 15min to 20min when the temperature drops to 160 ℃. It's best not to open the oven during this period.

7. 

   Step7:It can be taken out after ripening. There is no need to wait for the puff to cool down. It will not collapse.

8. 

   Step8:Come close.

9. 

   Step9:After cooling, squeeze in the custard sauce. Put it in the refrigerator for cold storage. The taste is better.