1. The powdered sugar, low powder and cocoa powder in the auxiliary materials are mixed evenly and sieved
2. Add softened butter and knead
3. Knead until there are no particles
4. Divide evenly into 9 equal parts, put them in the middle of oiled paper, squash them, and keep them in the refrigerator
5. Put the milk, salt, sugar, and butter in the main ingredients into the pot, heat over medium heat, stir evenly, boil until boiling, turn off the low heat, sift in the low powder, stir with chopsticks until the liquid and powder are evenly mixed, turn off the heat , Let cool until the hand temperature is slightly higher, add the beaten eggs, add a small amount several times, and stir evenly each time. Use chopsticks to stir up the batter to form an inverted triangle
6. Put the puff paste into a piping bag, squeeze it onto the baking tray, and divide it into 9 portions evenly
7. Take out the refrigerated meringue and cover it on the puff body
8. Put it in the preheated oven, 210 degrees for 10 minutes, 175 degrees for 30 minutes
9. After baking, take it out and let it cool, cut in the middle, add custard sauce or light cream, and put some fruit
Tips:It mainly depends on the state of the puff paste to determine whether it can be successful. When adding egg liquid, it must be small and many times.
