Cooking Steps

1. 

   Step1:Part a - butter softening. Add sugar to beat; add red velvet pigment to mix; add low flour and almond powder to mi

2. 

   Step2:Roll it gently to make a 2mm slice. Freeze it for standby. (don't press too tight, or the taste will be bad.

3. 

   Step3:Part B - butter, milk, water, sugar and salt are mixed and boiled. Heat over low heat. Pour in the sifted low powder and mix it quickly until it doesn't stick to the pot, then stop heating. Cool it for standby

4. 

   Step4:Add the egg mixture several times. The chopsticks can make an inverted triangle with a height of 4cm. (the egg mixture does not have to be added completely. The amount of adding depends on the water absorption of the batter

5. 

   Step5:Paste mounted flower bag. Use a 1.5cm round mouth flower mouth to squeeze the puff dough (1112 pieces); use a mold to cut the puff dough until it can cover the size of the puff dough. Place it on the puff dough in parallel.

6. 

   Step6:Put it into the middle layer of the preheated oven. Turn it from 195 ° c10min to 175 ° c17min. The temperature depends on your own oven. Do not open the oven door halfway.

7. 

   Step7:Part C - baking time to make rose cream. Whisk the yolk with sugar. After the milk is boiled, pour it into the yolk and stir continuously. Add in low flour and corn starch and mix well. Sift and pour into the pot. Stir and heat until it is slightly boiling and thick. Cool for standb

8. 

   Step8:Whisk the cream with sugar and rose extract and mix in the milk sauce. Refrigerate for use

9. 

   Step9:Melt the chocolate and warm it, then mix in the cocoa chips. When it's solidified, break it up for later use.

10. 

    Step10:Cut the puff from 1 / 3 of the way after it cools. Put in the chocolate chip

11. 

    Step11:Squeeze in the rose cream. Cover with puffs.

12. 

    Step12:It's very delicious - the best taste on that day.

13. 

    Step13:Beauty and delicacy coexist.

14. 

    Step14:Red velvet pigmen

15. 

    Step15:Rose extrac