1. Stir the butter and icing sugar evenly, sift in the flour and stir until there are no particles, knead it into a strip, wrap it with absorbent paper and put it in the refrigerator to freeze
2. Add the butter, milk, sugar, and salt to a boil. After boiling, sift into the flour. Stir quickly over low heat until the flour is not sticky.
3. Add the eggs one by one and stir, one is completely absorbed and then add the next, and stir until the picture is shown, and the eggs can be added according to the specific situation.
4. Put oil-absorbing paper on the tray to squeeze the puff pastry on top, and cut the pastry into thin slices and spread it on top.
5. Preheat the oven up and down at 210 degrees for 5 minutes, put it in and bake for 15-20 minutes
6. Whip the whipped cream with sugar until as shown in the picture, squeeze the cream in a small opening under the puff pastry
Tips:Don’t make the puff pastry too thin. The eggs are split apart, because the flour was fried before, and it’s troublesome to put the flour directly if it is thin.\n The pastry is the leftover and no picture is taken. Choose the pastry according to personal preference. Add or not add
