1. . After softening the butter of the crispy material, add the powdered sugar and stir until it becomes a delicate state. Then add the sieved low-gluten flour and stir into a dough into a cylindrical shape and freeze it in the refrigerator until it is hard and easy to slice (do not need to freeze for too long or it will be easy to cut broken)
2. Prepare puff materials
3. Heat the butter, water, salt and sugar over medium heat and stir slightly to boil, then turn to low heat, pour in the sifted low-gluten flour at one time, and then use 4 chopsticks to quickly stir until the flour and water are completely mixed until the pan is non-stick. At this time, the flour has all been cooked. Use chopsticks to scatter the batter and let the batter dissipate.
4. Until it is cooled to the point where it is not hot, add the eggs in batches and stir until it is completely absorbed each time before adding the next time. The batter should be as shown in the picture. It’s about 4cm and won’t slip off.) Because the size of the eggs is different, you should pay attention to observe that it is not necessary to add all the eggs in the recipe, but if the batter is too thick, you can add more eggs.
5. Put the mixed batter into a piping bag
6. Try to squeeze out a uniform size batter on the baking tray
7. Take out the crispy skin and slice it as thinly as possible
8. Gently cover each puff batter with a slice of meringue
9. Put it in a preheated 210 degree oven and bake for 15 minutes, then turn to 180 degrees and bake for about 20-30 minutes (the time depends on the personal oven temperature. My oven temperature is low)
10. Baked
11. After cooling down, you can squeeze your favorite stuffing inside. The internal space is quite large.
Tips:The eggs must be added to the batter in portions and stirred until it is completely absorbed. Pay attention to the state of the batter. If it is too thin, the puff will not swell at the end. If the puff is too thick, the space of the puff will be small.
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