Cooking Steps

1. 

   Step1:Crispy method - butter 30g, sugar 20g, low powder 38g, mix all materials together. Knead by hand until well mixed. Sugar melts. Then knead into a cylinder and refrigerate for half an hou

2. 

   Step2:Puff method - 90g water, 45g butter, 60g low powder, 2 eggs and 1g salt; put 10g water, butter and sugar together with salt in a stainless steel bowl. Heat in an electromagnetic furnace and stir until boiling and meltin

3. 

   Step3:Then immediately add the sifted low gluten flour, mix evenly, quickly, and prevent the paste from falling off. Leave the fire immediately after mixing. Wait for the temperature to cool

4. 

   Step4:Add the eggs in turn. Mix well and then add another egg and mix well

5. 

   Step5:Put it into a disposable decorative bag with a round flower mounting mouth. Squeeze it on the baking tray with oil paper one by one

6. 

   Step6:Take out the crispy skin and cut it into pieces and cover it with puf

7. 

   Step7:Put it into the middle layer of the preheated oven. Bake it at 210 ℃ for 1015 minutes until the puff is fully expanded. Bake it at 180 ℃ for 15-20 minutes until it is fully matured. Try not to open the oven door halfway

8. 

   Step8:Cream to 70%. Squeeze into the cold puff. It will be better after cold storage