Cooking Steps

1. 

   Step1:I didn't take photos in the previous steps. I really don't have time. I start to make all kinds of desserts when I get up at 5 o'clock every morning. I don't have time to take photos of many desserts. I will ask my master to make them up in the futur

2. 

   Step2:First put 160g butter, 320G water, 320G salt and sugar in a pot (deep pot) and cook over medium heat. Stir with a shovel during the cooking. Wait until the butter has melted and then continue to cook. When it boils, pour the low powder into the pot and stir it quickly with chopsticks or wooden spoon. When the batter doesn't stick to the pot or there is a film on the bottom of the pot, continue to mix. When there is no raw powder, mix until it's not hot. Add egg liquid (6 eggs) Break up). Don't add it all at once. Mix it with a small amount until the egg and the dough blend, and then add it next time. It's not allowed until the dough is picked up with a wooden spoon to form an inverted triangle. Put in a large silica gel mounting bag and mount the chrysanthemum mouth on the baking tray paved with tin paper or directly dig with a spoon. Preheat the oven at 210 ℃ and bake for 15 minutes until it is fully expanded and then bake at 180 ℃ for 2025 minutes.

3. 

   Step3:Do not open the oven during the baking. When the surface is dark yellow, it can be baked out. During the baking, the filling can be made. The coffee powder is heated and dissolved in water. The cream cheese is heated and softened in water, and then the sugar powder is added to mix. Then the coffee liquid is added to mix well, and then the cream is added to mix smoothly, and then it can be put into the flower mounting bag. When the puff is cool, it can be beat in and then the chocolate sauce is poured on the surface

4. 

   Step4:Finished produc