1. Butter softened at room temperature
2. Beat with sugar
3. Add egg wash in batches and beat
4. Sift in low flour and knead into a dough
5. Sprinkle with dry powder, pat flat and refrigerate overnight
6. Take out the room temperature the next day to warm up
7. Roll into 4MM thick thin dough sheet
8. Use an 8-inch round mold to make a circle, and refrigerate for later use
9. Pour water, butter cubes, salt, sugar into the pot and heat it up on low heat
10. After the butter melts and bubbling, remove from the heat
11. Add low flour and mix well to form a dough
12. Return to the pot and simmer over low heat to remove excess water
13. When the batter becomes a dough, a film is formed on the bottom of the pot, and it does not stick to the bottom of the pot.
14. After leaving the heat, cool slightly, add the beaten egg liquid in portions
15. Add egg liquid to adjust the softness and hardness of the batter until it can fall slowly when the batter is picked up with a spoon
16. Put the batter into a piping bag
17. Squeeze a circle on the sweet pastry dough with a Z-shaped squeeze batter in the middle, and squeeze the remaining small puffs on the baking tray
18. Preheat the oven, fire up and down, 180 degrees for 25 minutes
19. The surface is golden yellow, take it out to cool
20. Dip the bottom of the puffs with caramel and place them on a silicone mat to cool
21. Then stick a little caramel on the top of the bun and stick it around the dough, lightly press it to shape
22. Fill the pastry crust with cheese custard filling, and squeeze a layer of foaming cream
23. Finally, squeeze the flowers on the top with Santa Ana decorating mouth, sprinkle with moisture-proof powdered sugar
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