Cooking Steps

1. 

   Step1:Mix 123 items of materials and knead them into a cylinder. Wrap the plastic wrap around them and put them into the freeze

2. 

   Step2:Mix material 45. Set asid

3. 

   Step3:Mix 69 ingredients, heat in the pot, stir quickly, mix butter and other ingredients evenly, pour in the premixed high and low powder when smoking, stir very quickly, and wait for the flour to be blanched

4. 

   Step4:Beat up the hot flour with the eggbeater to help heat dissipation. When it's only slightly hot, put two eggs into it. Beat the eggbeater evenly until it's only necessary to hold the eggbeater. The eggbeater will run at will due to the thickness of the puff sauce

5. 

   Step5:Put the puff sauce into the flower mounting bag. Just squeeze out the size you need. Then cut the cylinder that has been put into the freezer beforehand into thin slices. One piece of puff sauce. Put it on the puff sauce

6. 

   Step6:Put the squeezed puff sauce into the preheated oven. Heat up and down one hundred and fifty point three five Minutes. It depends on your tempe

7. 

   Step7:After baking, squeeze cream into the puff. Finis

8. 

   Step8:Note-1. The butter in the first step must be softened at room temperature and cut into small pieces. Otherwise, you can knead it; 2. The butter in the third step must be evenly mixed with other materials. The hot flour must be slightly burnt, or it will be too wet. Both of them will affect whether the puff is fat or thin; 3. When squeezing the puff sauce, you must drink it at one go. You can't squeeze half of it. It seems that it's not enough. The finished product will look like the cover The one in the top right corner of the picture is as deformed as the one in the picture; 4. When squeezing the puff sauce, leave enough space between the two neighbors. Otherwise, it will be as full as steamed brea