1. The butter is softened at room temperature in advance until the spatula can be easily cut.
2. Add powdered sugar and mix well with a spatula, then beat until fluffy and whitish.
3. Add the sifted low-gluten flour.
4. Stir evenly, wrap in plastic wrap and freeze in the refrigerator until the shape is finalized.
5. Then take out and roll out the round meringue slices.
6. Puff pastry production: Put milk, water, salt, and white sugar in a pot and mix gently, then add butter that has been cut into fine pieces.
7. Stir with a spatula and heat up on high heat.
8. Turn off the heat as soon as it boils and add the sifted high-gluten flour and low-gluten flour to the pot.
9. Stir quickly, cut and mix with a spatula until no dry powder is visible, and the batter leaves the bottom of the pot cleanly.
10. Pour in half of the beaten egg liquid, cut and mix with a spatula until the egg liquid is absorbed by the batter.
11. Add the remaining egg liquid to the puff batter in small quantities. Stir evenly each time and add a second time until the batter is picked up by a spatula and there will be an inverted triangle, and it will drip slowly, so you don’t need to add more eggs. Liquid.
12. Preheat the oven up and down at 200°C, put the batter into a piping bag, and directly squeeze out a circle of about 5 cm on the baking pan covered with baking paper, leaving enough space between each batter.
13. Then put on the prepared meringue.
14. Place the baking tray in the lower middle of the oven and bake at 200°C for 15 minutes. Then cool down to 180°C and bake for 5-10 minutes. After the batter swells out of the cracks and is slightly colored, the temperature is again reduced to 150 degrees, and the batter is dried and baked for 5 to 10 minutes. Color the cracks in the puff crust and bake it after it is hard. Open the oven door, take out the baking tray, and place the puffs on the baking net to cool.
15. At this time, we make the pearl milk tea filling: cut the tea bag, and pour it into a pot with the cream and boil on low heat.
16. Until it becomes milk tea color, put it in the refrigerator for at least 3-4 hours.
17. Take out the refrigerated milk tea cream, add powdered sugar and whip it.
18. Then stir in the prepared pearls, and the pearl milk tea filling is complete.
19. Poke a small opening at the bottom of the puff and squeeze the pearl milk tea filling with a piping bag.
20. Sprinkle with cocoa powder and enjoy.
![Seasonal Vegetable Patties [baby Food Supplement] recipe](https://img.simplechinesefood.com/02/024b910033009872aea33017c755a377.jpg)
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