Cooking Steps

1. 

   Step1:Low gluten flour 60

2. 

   Step2:Butter 40

3. 

   Step3:Two eggs in red shel

4. 

   Step4:Sugar 2

5. 

   Step5:Salt 1

6. 

   Step6:Butter, sugar, salt and milk are heated until the butter melts and boiled until boilin

7. 

   Step7:Add sifted low gluten flour after boilin

8. 

   Step8:Turn the fire to a low fire. Mix the low flour until the dry flour dough is smooth and then leave the fire

9. 

   Step9:Put the batter at a temperature of about 60 ° C. add the broken egg liquid in several times. Mix each time until it is mixed before adding the egg liquid again. (pay attention to the state when adding the egg liquid. The water absorption of the flour is different

10. 

    Step10:When the batter is stirred until the batter is picked up with a knife, the inverted triangle appears as shown in the figure. It is proved that the batter is OK. If the batter is too thin or too thin, it will affect the final expansion of the puff

11. 

    Step11:Finally, find a cup to cover the decoration bag. Then put all the batter into the decoration bag. Cut a hole in the decoration bag to squeeze it

12. 

    Step12:This cube is made of exactly 30 pieces. (use macarone to pad the size of just 30 pieces.) if there is no cushion, it will be squeezed into particles of uniform size

13. 

    Step13:If you like the pattern, use the mounting mouth to squeeze it. Preheat the oven and heat it up and down for 200 Baidu. Put the extruded puff batter into the oven. Heat it up and down for 200 degrees and 18 minutes. Wait until the puff is expanded and set. Then adjust the temperature to 170 degrees and 20 minutes for coloring. (do not open the oven during the test to avoid cold shrinkage

14. 

    Step14:During puff expansio

15. 

    Step15:The finished product is still good. (baked puffs. Add stuffing as you like). I like nothing

16. 

    Step16:Finished product meimeid

17. 

    Step17:Finished produc