Cooking Steps

1. 

   Step1:Soften butter. Add sugar. Mix flour and butter evenl

2. 

   Step2:Roll the dough into a cylinder and refrigerate for one hou

3. 

   Step3:Milk, sugar and butter are heated to a small boil. Sift in low gluten flour and cocoa powder. Continue to heat the mature powder without particles. Keep stirring

4. 

   Step4:Let the batter cool to a warm temperature. Add the egg liquid into the batter in three times and sti

5. 

   Step5:Mixed chocolate puff batter. Slice the frozen pastry. Squeeze the pastry into a baking pan with a flower mounting bag. Finally, cover the pastry.

6. 

   Step6:Heat the oven up and down. Preheat it to 190 degrees. Bake for 10 minutes. Then turn it to 175 degrees and bake for 15 minutes. Finally turn it to 150 degrees and bake for 20 minutes. Come out and bake it like this. The puff doesn't collaps

7. 

   Step7:High speed egg yolk and sugar powde

8. 

   Step8:Beat the yolk until it is fluffy and white, then sift in the low gluten flour and continue to beat.

9. 

   Step9:Heat the milk to boiling. Pour it into the batter for three times and mix evenly. Sift the batter. Then pour the batter into the pot and heat it over medium low heat. Remember to keep stirring and avoid the batter. Put the prepared casserole into ice water to cool immediately, and then put it into the refrigerator for cold storage.

10. 

    Step10:Let the puffs cool down. Squeeze in the frozen custard sauce.

11. 

    Step11:It's the first time. The crust is a little thick. The Cassida sauce is a little sweet. But it's a success. Keep trying