Cooking Steps

1. 

   Step1:Let's make lemonade first - the gilding is softened in cold water in advance. Beat egg yolk and egg together. Add lemon fruit antler. Cook butter over medium heat until thick.

2. 

   Step2:Pour it into the container and cool it a little bit, put it into the water control and then soak the soft gilardine tablets, mix them well and sift them. Put them in the refrigerator for standby.

3. 

   Step3:Then make almond pastry, butter, Archaean yellow sugar and almond pastry. Mix well. Add low gluten flour and knead it into pastry by hand and refrigerate.

4. 

   Step4:Then make the protein caramel, protein, sugar powder, almond powder and salad oil, mix them well and put them in the flower mounting bag for standby.

5. 

   Step5:Now only the puff body, water, milk, salt, sugar and butter of the stick puff are put into the small stainless steel milk pot. Boil over low heat. Stir while boiling. Pour the boiling liquid into the sifted low gluten flour and stir quickly.

6. 

   Step6:Reheat for one minute to remove excess water from the dough.

7. 

   Step7:Pour the dough into the chef's machine and stir it quickly until it reaches 60 degrees. Add the broken egg liquid in several times.

8. 

   Step8:One agitation for complete fusion plus the next.

9. 

   Step9:Stir the batter until the batter is lifted and dropped into an inverted triangle state. Put it into a mounting bag. You can use sn7141 flower mounting mouth or cut a small mouth directly into the flower mounting bag.

10. 

    Step10:Extrude a long strip about 20cm long on the baking tray. The bread I use is made of silica gel pad. It can be baked directly in a baking tray.

11. 

    Step11:Sprinkle with the crispy granules made in advance. Finally, squeeze in the protein caramel. There is no formula for this protein caramel. I use the original recipe. It really tastes better and tastes better.

12. 

    Step12:Preheat the oven half an hour in advance. Heat for 210 degrees. Heat for 170 degrees until puff expands to more than 5 minutes. Heat for about 8 minutes, then heat for 170 degrees and continue to bake for about 25 minutes.

13. 

    Step13:Cream down to 6. 7 distribution.

14. 

    Step14:Add the refrigerated lemon sauce and mix well by turning over.

15. 

    Step15:The mixed lemon cream is super delicate. Put it into a flower mounting bag and refrigerate it for future use.

16. 

    Step16:The French puff is roasted and cooled. Squeeze the lemon cream into one eye. It overflows and is full.

17. 

    Step17:It's delicious without filling. It's crispy and fragrant.

18. 

    Step18:And lemon cream is not sweet at all.

19. 

    Step19:Finished produc

20. 

    Step20:Finished produc