Puff pastry How to make

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  1. Soften the butter and add the white sugar, mix Evenly

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  2.Sift in the flour and mix evenly.There is no technique.Mix it however you like., I have made hundreds of them and they are all successful

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  3.Group into a cylindrical shape, Wrap it in plastic wrap and put it in the refrigerator for 20 minutes.If you have more time, you can also refrigerate it.Freezing may make it too solid and difficult to cut.

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  4.Milk, sugar and butter

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  5. Melt it over low heat first, then bring it to a boil over high heat for one minute.Whether it is successful or not is here, so it must be boiled

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  6.Add the flour sifted in advance, stir quickly, and turn off the heat

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  7.Add the egg liquid in 3 times.Please beat the egg liquid in a bowl in advance

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  8.Adjust the egg liquid by yourself.After all, eggs have different sizes.Just add the egg liquid and stir until it looks like it will have long corners

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  9.At this time, cut the puff pastry first, and cut it thinly

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  10.Put the batter into a piping bag

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  11.In Jin Squeeze out puff liquid of about the same size on the plate and cover it with puff pastry.I recommend making the puff pastry larger so it can cover the whole thing and it will look good when baked

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  12.Put in the oven at 200℃ for 20 minutes, depending on the temperament of each oven

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  13. Whip the light cream and sugar until hard

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  14. Squeeze the cream from the bottom of the puff.

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  15.The finished product is more delicious when squeezed with cream, and it is delicious without squeezing p>