Cooking Steps

1. 

   Step1:First make custard sauce. Break up three yolks with sugar powder. Then sift in low flour and corn starch with milk. Cook over low heat. Stir constantly until thick. Add vanilla extract. Turn off the heat.

2. 

   Step2:Get a smooth and delicate custard sauce. Cool it for standby. It can be put in a jar. It's delicious to spread bread or anything. In the process of mixing, it will agglomerate. After turning off the fire, I stirred it with a mixing rod.

3. 

   Step3:Then make the pastry. Soften the butter and mix it with the sugar powder. Finally, add the low powder. Knead it into a ball. It doesn't need to knead for a long time. Use the plastic wrap to make a cylinder. Put it into the refrigerator for refrigeration. Cut the pieces when you take them out again.

4. 

   Step4:Add water to butter, sugar and salt. Heat the butter on fire until it boils a little bit. Pour 100g of low powder into it at a time. Stir until there is no dough.

5. 

   Step5:About that. There is a film on the bottom of the pot.

6. 

   Step6:Break up the eggs to make the egg liquid. Slowly add it into the batter. The batter should not be too hot. Add the egg liquid when it is slightly cold. Stir until there is a quarter inverted triangle.

7. 

   Step7:Put it into the flower mounting bag and squeeze the puff. Then cut the pastry and cover it.

8. 

   Step8:180 ° 20 minutes in the oven and 160 ° 20 minutes later. My oven is like this.

9. 

   Step9:Coming ou

10. 

    Step10:This recipe has been done a lot.

11. 

    Step11:Chubby and chubby. At this time, beat cream. Add some sugar powder and two drops of vanilla essence. The ratio is 10:1. Beat well and add the refrigerated custard sauce. Mix well. Use the puff mounting mouth to squeeze in from the bottom.

12. 

    Step12:Inside. Full of vanilla and cream.

13. 

    Step13:Open to eat.