1. Pour fine sugar into the softened butter, no need to beat, just beat evenly
2. Sift low-gluten flour, mix well, then knead into dough
3. Put it into a fresh-keeping bag, roll it into thin dough slices, and freeze in the refrigerator for later
4. Pour butter, water, salt, and sugar into the pot, bring it to a boil, turn off the heat
5. Quickly pour in the sifted low-gluten flour and stir until no flour particles can be seen
6. Stir-fry on a small fire again for a minute, too long or too short will affect the expansion effect of the puff
7. Remove from the fire, cool to the same temperature as your hands, then pour in a small amount of egg liquid several times until it is completely mixed, a little dripping, a little hanging state, and then put it into a piping bag for use
8. Prepare a round cup, dip the mouth of the cup with low-gluten flour, and press a mark on the silicone oil paper
9. Squeeze the size of the puff batter on the silicone oil paper, just refer to the flour stamp pressed by the cup just now
10. The frozen noodles are also pressed into an oval shape with a cup, this is the meringue
11. Put the puff pastry on top of the puff paste just now
12. Put it in the preheated oven, bake at 190 degrees for 20 minutes, then turn to 175 degrees for 15 minutes
13. Cut the top 1/3 of the puff while it is hot, and squeeze it into the whipped cream after cooling. Use strawberry diced to make a center, squeeze the whipped cream on the surface again, and then put the strawberry cut in half. Finally, sprinkle a layer of coconut paste on the surface, and the strawberry puff is ready
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