Cooking Steps

1. 

   Step1:In the morning, we need to make the custard cream first. Split the vanilla pods in the middle. Scrape out the black vanilla seeds in the middle. Add milk, vanilla seeds and vanilla pods into the milk pot. Boil and set aside.

2. 

   Step2:In the mixing basin, add the yolk, mix evenly, without electric acceleration, just by hand. Add white granulated sugar and low powder in turn. Mix well each time.

3. 

   Step3:Add the hot milk liquid into the mixing basin. Mix well together. Filter out the vanilla pods and some large particles in the mixed liquid. Pour into the milk pot.

4. 

   Step4:Fire. Small fire. Stir it with the eggbeater. Don't stop. It can't paste. Slowly. Mixture. A little dry. You can turn off the fire. (how can it be just right? Use the eggbeater to scoop it up. It can be dripped down smoothly. Turn off the heat.) it will agglomerate when it's dry. You won't be able to squeeze out the cream filling later.

5. 

   Step5:Pour the cream filling into a shallow plate. Press flat with the plastic wrap. Squeeze out the air. Immediately cool on ice.

6. 

   Step6:Wait until it's cool. Put it in the fridge. Refrigerate. Good cream filling. Refrigerated. It can be peeled off from the shallow plate in one piece later. It won't stick to the plate. It's very smooth.

7. 

   Step7:You can start making basic batters in the afternoon. In the morning, remember to put eggs and butter at room temperature.

8. 

   Step8:Spread a small amount of butter on the baking tray. Spread evenly by hand. Don't overdo it.

9. 

   Step9:In the milk pot. Boil the water and butter. Turn off the fire. Sift in low powder. Stir well with a rubber knife. It's sticky. When it's smooth and sticky, turn on a small fire, heat the batter, and steam out the water. The bottom of the pot has a film to turn off the fire.

10. 

    Step10:Take out the batter and put it into the mixing basin. Add the egg mixture. Stir quickly and evenly with a rubber knife. Don't add them all at once. Add slowly. Look at the state of the batter. Scoop up the batter. The batter can be dropped into an inverted triangle. Add too much egg liquid. It's too thin. You can't squeeze it out later. If you add too little, it will make the batter hard. The baked puffs will be small and hard.

11. 

    Step11:Use a round flower mounting mouth. Squeeze out the batter. Slowly. 5cm in size. Put on the egg. Press the puff horizontally and longitudinally with the fork to make the lattice shape. There will be cracks later. 200°.30min。 When baking, never open the oven. Once it's cold, it can't expand. It even has hai

12. 

    Step12: