Ice Cream Puffs
1.
Put the milk and butter in the pot, heat over medium heat and stir until the butter melts.
2.
Bring to a boil and bubbling, turn to low heat.
3.
Pour in the low-gluten flour at one time and stir quickly until there is no dry powder.
4.
After the flour and water are completely mixed, turn off the heat.
5.
Let cool slightly, add egg liquid in portions, and stir until the batter is absorbed.
6.
Stir up the batter to form an inverted triangle shape.
7.
Just put it in a piping bag.
8.
Fill the mold with greased paper and squeeze the round batter.
9.
Soften the butter at room temperature.
10.
Add powdered sugar and low-gluten flour and mix well.
11.
Continue to knead until the dough is smooth and without particles, cover it with plastic wrap and let it stand for 10 minutes.
12.
Take out the puff pastry dough, roll it into a thickness of 0.3mm with a dough roller, and plant it into the same size as the batter.
13.
Then cover the puff pastry on the surface of the puff batter.
14.
Preheat the oven in advance, fire up and down at 180 degrees, bake for 40 minutes, and the surface is golden.
15.
After it's out of the oven, let it cool and assemble it! Cut the baked puffs at one-third of the way, stuff them with ice cream and start eating!
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