1. Prepare materials
2. Add two large bowls of cold water to the flour, turn it into flour water, stir until there are no particles, then bring it to a boil, keep stirring
3. Stir until it starts to thicken and become a paste, the roux is cooked, add two spoons of cream, purely for the color, no cream and milk will do
4. Stir well. Stir constantly throughout the cooking process, otherwise the batter will clump
5. After boiling, add sliced mushrooms and a little salt to taste
6. The mushrooms become soft, add scallops at the end, stir twice to turn off the heat, the scallops will be fully cooked in 10 seconds, and the oven will be heated later, so don’t worry about the scallops being unripe
7. The puff pastry bought in the supermarket, cut into two pieces larger than the mouth of the bowl
8. The boiled cream soup is filled with 7-8%, prepare a brush and egg liquid
9. The meringue covers the mouth of the bowl and pinches it tightly around the edges to prevent air leakage. Once the air leaks, the meringue will not bulge. Brush a thin layer of egg wash on the puff pastry
10. Preheat the oven to 220 degrees and bake for 15 minutes
11. The puff pastry has been formed in the first ten minutes, observe the color, if it is too light, adjust to 230 degrees
12. The shape and color should look like pineapple buns
13. The cream soup is covered with meringue and it's very hot, and it's hot until the last bite.
