A cold and cold puff pastry on the outside and soft on the inside, making your own is not sweet, the best choice for afternoon tea! !️
By zhenzhen zhenzhen zhenzhen
<h2>Royalties</h2>
#泡芙壳部分
Butter 55 g
Milk 60 g
Water 60 g
Salt 1 g
Sugar 3 g
Low gluten flour 65 g
#夹心部分
Animal light cream 250 g
Caster sugar 25 g
Moisture-proof powdered sugar to taste
<h2>Practice steps</h2>
1. Prepare the required ingredients
2, milk, water add butter to melt over low heat and cook on high heat until boiling, turn low heat to add low gluten flour to quickly double, stir-fry over low heat until the powder and oil are completely fused without particles.
3: Let cool slightly and start mixing in the egg mixture in parts
4. Until the batter is lifted and the hanging paste is formed into an inverted triangle.
5: Pack the batter into a framed bag and mount it on a baking sheet of the same size.
6, up and down the heat at 190 degrees baking for about 30 minutes (according to their own oven adjustment)
7. Prepare the sandwich part of the material
8, medium speed to send until the appearance of lines, whisk to lift the cream without dripping.
9: Add a little amount and cut off the head of the choux and mount the cream
10: Sprinkle some powdered sugar to decorate.
<h2>Tips</h2>
The cream section can be added with cocoa powder, matcha powder, and strawberry powder according to your preference, and the taste is all great
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