1.
A method of custard sauce (steps 1-6)
Add the fine sugar to the egg yolks and beat them evenly with a manual whisk.
2. Pour the milk into the container and heat it up, then pour the egg yolk into it and heat it together.
3. When heated to boiling, turn on a low heat, pour in the sieved low powder and beat continuously.
4. When the liquid does not become mushy after whipping, quickly remove from the heat and sift it again.
5. The sieved liquid is put into a container and then heated.
6. Heat until the liquid becomes thick and quickly remove from the fire, and pour it into other containers to let cool.
7.
The practice of B mushroom handle (steps 7-11)
Heat the butter over water until softened, then add in powdered sugar and stir well.
8. Add a little milk and mix well, then add the sifted low powder.
9. Knead the dough with your hands.
10. Take about 3 grams of dough and knead it into a cylindrical shape.
11. Put it in the middle of the preheated oven at 170 degrees and bake for about 14-18 minutes.
12.
The practice of C chocolate puffs (steps 12-17)
Heat butter, water and sugar in the same container.
13. When it boils, turn on a low heat and add the sifted low flour and cocoa powder.
14. Stir it with a hard spatula to form a dough.
15. Let cool slightly, add an egg and stir to form a paste.
16. Put it into a piping bag, squeeze out a round shape, and press the top with a finger moistened with water.
17. Put it in the middle of the preheated oven at 210 degrees and bake for 10-15 minutes.
18. After the chocolate puffs have cooled, poke a hole in the bottom with chopsticks, put the custard sauce into the piping bag, cut a small hole in the mouth of the bag, and pour it into the puffs.
19. Insert the prepared mushroom shank to form a mushroom puff.
