By Lynda Lynda
Royalties
- Choux mix powder 100 g
- Butter 70 g
- Egg liquid 150 g
- Water 100 g
- Light cream 350 g
- Caster sugar 30 g
- Strawberries 2 pcs
Practice steps
1: Mix butter and water and stir well, then add puffs to mix powder, beat well with an egg beater, and then add egg liquid several times to continue to whisk until completely absorbed.
2: Whisk for about 5 minutes until the puffs are pasted into an upside-down triangle and put into the garg.
3: Preheat the oven 160 degrees in advance for 10 minutes, at this time you can squeeze the puff paste evenly on the baking sheet.
4: Put it into the Yidunpu micro-steaming machine and continue baking at 160 degrees for 25 minutes.
5. During the baking process, you can send off the light cream in advance.
6: After the puffs are baked, squeeze in the cream from the bottom, squeeze the cream on top, sprinkle with chopped strawberry grains and garnish.
7. Finished product display!
8, the inner filling is my favorite cream, super delicious!
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