1. Make the meringue first: add the softened butter and powdered sugar (they just don’t have it at home, so I use granulated sugar instead) and press it evenly
2. Pour in low-gluten flour and sieve, crushed black tea and continue to press and mix into a dough
3. Put the dough in the middle of two layers of oiled paper, roll it into thin slices, the thickness of 0.5 is about the same, put it in the refrigerator to freeze, freeze hard
4. Put milk and butter in a milk pan and boil until boiling
5. Immediately pour in the low-gluten flour, salt pressure and mix evenly into a dough
6. Slowly add eggs in a small amount and several times to make the batter lift up into an inverted triangle state. My eggs are relatively small, so I used 3, depending on the size of your eggs
7. Put it into a piping bag and squeeze it into the size you want. I want to make a bigger one, so I squeezed 6 servings.
8. The puff pastry is frozen, press it into a batter-sized circle with a tool, and put it on gently
9. Preheat the oven up and down to 190 degrees for 25-30 minutes, and the surface can be baked
10. Squeeze in the taro puree made before, decorate it and finish it. If you like cream, you can also squeeze the cream. The crispy puffs are blended with the milky taro puree. It’s awesome~ "Guiyi Organic Pure Milk, a good partner for baby food supplements."
