Cooking Steps

1. 

   Step1:A. casda sauce (step 16) add sugar to the yolk. Beat evenly with a hand beater.

2. 

   Step2:Heat the milk in a container. Heat the yolk together.

3. 

   Step3:Turn on the heat until it boils. Pour in the sifted low powder and beat constantly.

4. 

   Step4:When the liquid is not mushy after being stirred, it should leave the fire quickly and be sieved once.

5. 

   Step5:Put the sifted liquid into the container and heat it.

6. 

   Step6:Heat until the liquid is thick and quickly leave the fire. Pour into other containers to cool.

7. 

   Step7:B. method of mushroom handle (step 711): heat butter in water until softened, and then add sugar powder and stir evenly.

8. 

   Step8:Add a little milk and stir well. Add the sifted low powder.

9. 

   Step9:Knead the dough with your hands.

10. 

    Step10:Take about 3 grams of dough and knead it into a cylinder.

11. 

    Step11:Put it in the middle layer of preheating oven for 170 degrees. Bake for 1418 minutes.

12. 

    Step12:C chocolate puff (step 1217) butter, water and sugar are heated in the same container.

13. 

    Step13:Boil over low heat and add sifted low flour and cocoa powder.

14. 

    Step14:Stir with a stiff scraper to form a ball.

15. 

    Step15:Let it cool a little. Add an egg and stir it into a paste.

16. 

    Step16:Put it into the flower mounting bag. Extrude the round shape. Press the top with the wet finger.

17. 

    Step17:Put in the middle layer of the preheated oven at 210 degrees. Bake for 1015 minutes.

18. 

    Step18:When the chocolate puff cools down, poke a hole in the bottom with chopsticks. Put the custard sauce into the flower mounting bag. Cut a small hole in the mouth of the bag and pour it into the puff.

19. 

    Step19:Insert the mushroom handle to form a mushroom puff.

20. 

    Step20:Finished product.