Cooking Steps

1. 

   Step1:Let's soften the pastry and butter at room temperature and add the sugar powder. Use the eggbeater to stir until the sugar powder melts. The butter is slightly white. Sift in the low powder. Use a scraper to mix evenly until there is no dry powder.

2. 

   Step2:Spread a layer of preservative film on the chopping board. Pour the dough on it. Wrap the plastic with preservative film to form a cylinder. Refrigerate for 510 minutes.

3. 

   Step3:Preheat the oven at 180 degrees. Sift the low powder for use.

4. 

   Step4:Now make a puff - a thick saucepan. Heat the cream, butter and sugar together until they boil.

5. 

   Step5:Pour in the sifted low powder. Stir quickly and evenly until there is no dry powder, then leave the fire.

6. 

   Step6:After the egg is beaten, add batter to the batter and then add the reverse triangle until the batter is lifted.

7. 

   Step7:Add the flower mounting bag to the round mouth. Add the batter to the flower mounting bag. Extrude a circle of about 3cm on the non stick baking tray. Pay attention to leave a gap of at least 5cm between the puffs.

8. 

   Step8:Take the pastry out of the refrigerator, cut it into 12mm thin slices, and put it on the puff.

9. 

   Step9:Bake in the oven at 180 ℃ for 25 minutes. Remove.

10. 

    Step10:Meimei's finished product

11. 

    Step11:Then make vanilla cream filling - whisk the yolk to a little white with the beater. Sift in the flour with low gluten and cornstarch. Mix well with the beater. Add 1 / 3 of the boiling milk into the yolk paste. Stir while pouring to prevent the yolk paste from caking. After mixing evenly, pour all the milk into the batter and stir gently again. Add a few drops of vanilla essence. Heat the milk pot over a low heat again. Stir until it is thick and smooth. Turn off the heat immediately after boiling. Sit in the ice water and continue to stir. Keep the custard smooth and delicate. Prevent caking. Put it into the refrigerator after cooling. At this time, whisk the cream until it can keep the pattern. Add the whipped cream to the filling and stir well. The cream stuffing can be put into the flower mounting bag and squeezed into the puff directly.