Cooking Steps

1. 

   Step1:Soak the eggs in 40 ℃ warm water. Put water, butter, sugar and salt in a small saucepan. Heat over medium low heat until boiling. Pour in the sifted flour and turn off the hea

2. 

   Step2:Mix into dough without dry powder. Turn on the heat again. Stir continuously

3. 

   Step3:Until there is a layer of white film on the bottom of the pot (stir fry for more than 1 minute. The dough should be stir fried until it is gelatinized, so that it can fully expand during the baking process

4. 

   Step4:Take the eggs out of warm water. Break them u

5. 

   Step5:Put the fried dough into the chef's machine (it can be stirred with an egg beater or a scraper) and add the egg liquid three times. Stir while adding. After the egg liquid is completely absorbed by the dough, add the next time

6. 

   Step6:Finally, the batter will fall when the scraper is lifted, leaving a 23cm inverted triangle. Put the batter into the flower mounting bag when it is hot (it is OK to use a large cookie flower mounting mouth with a diameter of 1.5cm. 6 teeth and 12 teeth

7. 

   Step7:Lay baking paper in the baking tray. Extrude 1012cm long strips (the space between puffs is 2-3cm to prevent puffs from sticking together after expansion

8. 

   Step8:Put it into the preheated 185 degree oven, middle layer, bake for about 30 minutes, take it out after baking, and cool it completely for standby (the puff shell must be baked in place for enough time, and fully colored, otherwise it will collapse after being baked. There will be wet batter inside

9. 

   Step9:Dark chocolate drenched noodles - dark chocolate chopped. Light cream heated to just boiling state. Mixed with chocolat

10. 

    Step10:Mix to smooth condition. Standb

11. 

    Step11:White chocolate drenching - Matcha powder / Monascus powder with a little water. Stir to dissolv

12. 

    Step12:Cut white chocolate. Heat cream to just boiling state. Mix with chocolate. Stir to smooth state. Add dissolved Matcha / Monascus powder respectivel

13. 

    Step13:Stir well (white chocolate noodles with Matcha

14. 

    Step14:Stir well (red koji and white chocolate noodles

15. 

    Step15:Custard butter sauce - (homemade custard sauce stamp - HTTP - / / www.douguo. COM / cookbook / 1438964. HTML) beat the cream until it has lines. Add custard sauce and continue beating for about 1 minute (add some sugar if you think it is not sweet enough)

16. 

    Step16:Until Cassida cream sauce becomes smooth and thic

17. 

    Step17:

18. 

    Step18:

19. 

    Step19: