How to make puff pastry

• 

  1. Add butter to powdered sugar and mix well.

• 

  2.Add sifted low-gluten flour, mix well and knead into a cylinder, seal with plastic wrap Refrigerate until ready.

• 

  3. Heat butter, sugar and milk over low heat and bring to a boil.

• 

  4. Sieve the low-gluten flour in advance.

• 

  5.Add sifted low-gluten flour and mix quickly, and continue to stir until it reaches the bottom of the pot.When a layer of film appears, remove from heat and let cool slightly.

• 

  6. Add the egg liquid in portions, wait until it is completely mixed before adding the next time.

• 

  7. Lift the batter until it hangs down about 4cm.

• 

  8.Use a piping bag to squeeze onto the baking sheet, leaving a certain distance.

• 

  9. Slice the refrigerated puff pastry and cover it with puffs.

• 

  10.Put it in the oven to preheat at 200 degrees.The high temperature will allow the puffs to expand and set.

• 

  11. Beat egg yolks with fine sugar until the color becomes lighter and the volume is fluffy.

• 

  12.Sift the low-gluten flour and stir evenly.

• 

  13. Heat the milk over low heat, bring to a boil and let cool slightly.Add the batter little by little, beating quickly with a whisk, and continue beating until the color turns white.

• 

  14. Sieve the batter back into the milk pan, heat over low heat and cook until fine and thick.

• 

  15. Preheat the oven to 200 degrees and bake for 20 to 30 minutes, until the puffs expand and shape.Bake at 165 degrees for twenty minutes to dry out the moisture and make the surface golden.Temperature times are for reference only.

• 

  16. Cut one third of the way and squeeze on the filling.