# Fourth Baking Contest and is Love Eating Festival# Pastry Puffs
1.
(Make meringue first) Butter is softened and mixed with powdered sugar
2.
Mix butter and powdered sugar until fine
3.
Add low-gluten flour to 2, turn up from the bottom, press down, and mix until there is no flour.
4.
Use a fresh-keeping bag to shape it, and shape it into a cylindrical shape according to the size of the puff you made. Keep it in the refrigerator to make it firmer, easy to cut, and it’s not too hard.
5.
(Now start making puffs and start preheating the oven) Mix milk, butter and sugar
6.
Heat to boiling, after boiling for 1 minute
7.
Add the sifted low-gluten flour, stir quickly until there are no particles, then turn off the heat
8.
Put all the eggs into the bowl first, add the batter one by one, and quickly stir evenly after adding each one. When adding the third one, add an appropriate amount to observe the viscosity of the batter, lift it into an inverted triangle, and finally mix until the batter is shiny Just be soft
9.
Put it in a piping bag
10.
Squeeze out evenly on the bakeware, squeeze vertically upwards, plump and thin at the bottom (if the bakeware is non-sticky, spread greased paper)
11.
The puff pastry is a little firmer after refrigeration, which is easy to cut and use.
12.
Cover the squeezed puffs with meringue
13.
Put it in the preheated oven and bake for 10 minutes at 200°C and 160°C, turn to 180°C and bake at 160°C for 15 minutes. Do not turn on the oven within the first 10 minutes.
14.
Out of the oven
15.
The filling in the puffs; the filling with custard sauce or whipped cream and powdered sugar is also very light, very good
