Cooking Steps

1. 

   Step1:First, make the crispy dough. After the butter softens at room temperature, mix it with other materials in the crispy dough. Knead it into dough. Put it in the refrigerator to freeze and set i

2. 

   Step2:About half an hour or so. Take out the shaped dough and roll it into thin sheets. Cut it into about half an hour with mousse circle Zero point five Cm thick wafers continue to be refrigerate

3. 

   Step3:Puff making. Pour milk, butter, sugar and salt into the pot. Heat on low heat until boilin

4. 

   Step4:Sift in the flour quickly and mix well.

5. 

   Step5:Heat it over a low heat. Stir in the dough at the same time until there is a thin glove film on the bottom of the pot.

6. 

   Step6:Add the egg liquid after rewarming in three times. Mix well. Wait until it is well mixed each time before adding the next tim

7. 

   Step7:Mixed batter. The scraper is lifted to form an inverted triangl

8. 

   Step8:Put the batter into the flower mounting bag. Squeeze out the right size on the baking tray. Then take out the pre-made crispy skin and put it on the puff body

9. 

   Step9:Put it into the preheated oven at 220 ℃ for 12 minutes. After puff expansion, bake it at 180 ℃ for 18 minutes. The roasted puffs can be poured into the desired sink after being cooled. This time I made a coffee pit. Add some coffee and sugar to the cream and then beat.