Cooking Steps

1. 

   Step1:Put all the ingredients of the pastry in a bowl. Wear gloves. Mix the ingredients evenly by han

2. 

   Step2:After pelletizing, shape it into a cylinder, wrap it with plastic wrap and refrigerate i

3. 

   Step3:Make casserole. Heat the milk with sugar. Turn off the fire after the sugar melts. Mix egg yolk, sugar, low flour and corn starc

4. 

   Step4:Slowly pour the milk into step 3. Stir while adding. Then sift into the milk pot

5. 

   Step5:Heat on medium and low heat. Don't stop mixing with egg pump. When the batter is fast caking, leave the fire. Use egg pump to mix until it is smooth and free of particles. Then continue mixing on tempering until the sauce boils and then turn off the fire. Add butter. Use egg pump to mix until the butter melts and is absorbed

6. 

   Step6:Pour it into a bowl. Cover the sauce directly with plastic wrap. Leave no air. Refrigerate it

7. 

   Step7:Make puffs. Put milk, butter, water, milk and sugar in the pot. Boil it over medium low heat

8. 

   Step8:Sift in low powder and stir evenly, like rice past

9. 

   Step9:Then use a small fire scraper to roll the batter until the water evaporates. The batter is not easy to disperse

10. 

    Step10:There will be a film at the bottom of the pot. If you use a non stick pot, there will be no film. Skilled people can use a non stick pot. It's easy to clean

11. 

    Step11:The dough is stirred at a low speed with an electric beater to help cool down. After it is not so hot, add the whole egg liquid in several times. Put more in the first several times. Add the next time after each time the batter absorbs the egg liquid. Add a small amount of later egg liquid. Otherwise, it is easy to excess

12. 

    Step12:Until the scraper lifts the batter, it will flow down by itself and form an inverted triangle on the scraper. And its edge is smooth and not serrated. In this state, do not add any more egg liquid

13. 

    Step13:Put it in a flower mounting bag. Fry it. Preheat oven 210 degree

14. 

    Step14:Squeeze the batter out of the baking pan. Pay attention to the gap

15. 

    Step15:Cut the pastry 0.5mm Thick. Put it on the puff. Put it in the middle and lower layers of the oven for 15 minutes. Cool it to 180 ℃ and bake for another 15 minute

16. 

    Step16:Out to coo

17. 

    Step17:Beat the cream to 80% of the hair. Put in Matcha Shida sauce. Beat evenly and smoothly with the egg beater. Put it into the flower mounting bag with the flower mout

18. 

    Step18:After the puff is cooled, squeeze the sauce into the bottom of the puff

19. 

    Step19:Explosion.