Cooking Steps

1. 

   Step1:1. First, make the Matcha casada to sink. Turn the egg yolk 1. Sugar 16g. Pure milk Mix 125g evenly. 2. Add sifted low gluten flour 15g and Matcha powder 5g。 3. Mix evenly. 4. Heat on a small fire. Keep stirring to prevent sticking to the pot. (if you are afraid to cook the paste, heat it with hot water) until the liquid thickens. Stick to the spoon to turn off the fire. 5. Soak the Matcha casda and cool it slightly. 6. Close to the sunken surface of Matcha kastar, cover with fresh-keeping film and refrigerate. (if you don't like the sinking of ice, you don't need to put it in the refrigerator.

2. 

   Step2:7. Start making puff batter. Make salt free butter 20G. Water 50g. Salt 1g into the pot. 8. Cook until the butter melts, then turn off the heat. 9. Immediately pour in the sifted low gluten flour 30g。 10. Mix slightly.

3. 

   Step3:11. Turn on the fire again. Heat the dough. Turn off the fire until a layer of dried film appears at the bottom of the pot. 12. Take out the dough, flatten it slightly with a spoon and dissipate heat until it is close to the body temperature. 13. Break up an egg. 14. Add the egg liquid into the batter 45 times. Make sure that the previous egg liquid is absorbed before adding each time.

4. 

   Step4:15. Until the batter appears inverted triangle (the egg liquid does not have to be completely added). 16. Put it into the decoration bag. 17. I use a 10 tooth mounting mouth. I can also use a round mouth. 18. Extrude two to three cm diameter puffs vertically.

5. 

   Step5:19. Baking - bake the puff at 180 ℃ in the upper tube and 180 ℃ in the lower tube until the puff is swollen and set. Immediately turn it into the upper tube at 160 ℃ and bake it at 160 ℃ for 23 minutes until the puff is golden. 20. Put the casda sauce into the flower mounting bag

6. 

   Step6:Cut the third part of the puff crosswise. Squeeze in the right amount of Cassida sauce. Sprinkle the right amount of sugar powder.