Cooking Steps

1. 

   Step1:Prepare the pastry first. Butter. Dice to soften. Add sugar powder. Mix well. Butter is delicate.

2. 

   Step2:Add low gluten flour.

3. 

   Step3:Cut and mix evenly with a rubber scraper.

4. 

   Step4:Grow a round roll. Wrap in oilpaper. Freeze. But don't freeze too hard. Good slice.

5. 

   Step5:Prepare puff batter. Dice butter. Heat evenly when cooking.

6. 

   Step6:Put butter, water, sugar and salt in the pot. Boil over high heat.

7. 

   Step7:When the fire is over, turn it down. Pour in flour. Stir quickly without particles. I use four chopsticks to stir.

8. 

   Step8:Spread out the dough and let it dry to the hand temperature.

9. 

   Step9:Add the egg mixture a little at a time. Mix well every time. Add the next time.

10. 

    Step10:Adjust the batter to. Lift the scraper. Make it into a triangle. The batter will not immediately fall down just right.

11. 

    Step11:The oven should be preheated in advance. Preheat at 180 ℃ for 10 minutes. Cut the crispy roll into pieces. It doesn't look like potato chips * ^ o^

12. 

    Step12:Put the batter into the mounting tape. Cut a 1cm wide opening. There should be enough space between the batters. It will grow very big in a while.

13. 

    Step13:Put on the crispy hat.

14. 

    Step14:Put it in the preheated oven. 180 ℃ for 15 minutes, 150 ℃ for 10 minutes, 130 ℃ for 5 minutes. This time and temperature are not fixed. Start baking until the puff is no longer growing. Reduce the temperature by 30 ℃. Bake until the color is good. Then adjust the low point. Dry and set. It's baked and then put in the baking tray.

15. 

    Step15:I baked two plates. There are 20 of different sizes.

16. 

    Step16:Big enough. Beautiful crispy skin.

17. 

    Step17:This is the smallest. A real crisp hollow puff.

18. 

    Step18:Whisk 150g light cream. Add 10g sugar powder. Dice mango. When the puff is cool, cut it open, squeeze in the cream, serve as fruit and cover with a small cap. Meimei's cream fruit crispy puff is read