1. First make the puff pastry, soften the butter and add powdered sugar.
2. Press and mix evenly with a spatula, sift in low-gluten flour, cut and mix with a spatula, add red pigment or red velvet liquid.
3. Knead into dough.
4. Roll into a cylindrical shape with oiled paper, and put it in the refrigerator (you can also re-heat for a while and then cut after freezing).
5. Next, make the puff pastry, put water, milk, butter and salt into the milk pan.
6. Bring to a boil on a small fire, away from the fire.
7. Pour in the low flour and cocoa powder sifted in advance.
8. Stir quickly to avoid agglomeration, and then heat it with a small fire, so that the flour will quickly evaporate water and gelatinize when heated, and the batter will produce a sticky film on the bottom of the pan. Turn off the fire.
9. Pour into a clean container, cool down slightly, and add egg liquid in multiple times.
10. Use a spatula to scoop up the batter into an inverted triangle.
11. Put the batter into a piping bag, and squeeze it into puffs of the same size with a round-caliber piping mouth.
12. Take out the refrigerated puff pastry and cut into thin slices.
13. Cover the puff pastry on the puff batter.
14. Put it in the preheated oven and bake at 190 degrees up and down for 15 minutes, then turn 180 degrees for 10 minutes. Don't take it out immediately after baking for 3-5 minutes. Take it out and let it cool on a wire rack.
15. Whip the whipped cream with powdered sugar and put it in a piping bag.
16. When the puffs are completely cooled, squeeze the cream from the bottom of the puffs.
17. Stir the whipped cream with a little cream, pour it into the top of the puff with a small spoon, and sprinkle with moisture-proof powdered sugar.
Tips:The amount of egg liquid added to the puff batter is the reference amount. The amount can be flexibly added or subtracted according to the fried noodles until they are dry. When adding eggs in batches, the batter must be stirred evenly, and then add it next time. The thickness of the batter is appropriate, too thin or too thick. Will affect the starting degree.
