Cooking Steps

1. 

   Step1:Heat the butter diced with the milk sugar salt over medium heat until it boils slightl

2. 

   Step2:Remove the pot from the fire, pour in the flour with high gluten and stir evenly with a spoo

3. 

   Step3:Put the pot on the fire again, and heat it for 40 seconds to remove the excess water. It's just stuck in the pot, and it doesn't burn. Keep stirring

4. 

   Step4:Cool the dough until it's not hot, then add the egg liquid. Add the egg mixture several times. Stir every time until the egg is completely absorbed by the dough. Use a spoon to lift the dough into a triangle. The dough can slowly fall down. If the batter has met the requirements, there is no need to add more egg liquid.

5. 

   Step5:Lay non stick paper. Put the paste into the mounting bag. Use the mounting mouth to extrude the paste. If you want a bigger puff, squeeze more. There should be a distance between puffs. Otherwise, they will stick together after expansion.

6. 

   Step6:Preheat the oven at 180 degrees for ten minutes. Put it in the oven and bake for 20 minutes. I usually take it out at 18 minutes.

7. 

   Step7:Let it cool and pour casda sauce or cream sauce into the bottom of the puff. You can also cut a knife across the puff. It's nice to put the sauce in.

8. 

   Step8:This is a big versio

9. 

   Step9:It's done befor

10. 

    Step10:Full of delicious sauc

11. 

    Step11:The current casserole is made with the amount of egg yolk. It's all packed in the puff. For casda sauce, add 30g white sugar to one yolk. Beat with electric beater until the sugar melts. Add 5g chestnut powder 5g low gluten flour into the yolk paste. Boil 125g milk over medium low heat until it boils slightly. Pour half of the milk into the egg yolk batter and mix well. Then pour the milk and egg yolk batter into the pot. Heat over low heat and stir until it is thick and paste like. Take it out and cool it. Refrigerate it and use it. Not refrigerated?