1. Put the butter, milk, salt and sugar in a snow pan and heat it to a boil.
2. Sift in low powder and mix well.
3. Remove from the heat until a thin film appears at the bottom of the pot.
4. After the temperature drops a little, add the egg liquid in portions and mix well.
5. Until the scraper is lifted, it shows an inverted triangle shape.
6. Crispy part: soften the butter, add powdered sugar, stir evenly and sift in the low-powder and red velvet essence.
7. After stirring into a dough, wrap it in plastic wrap, roll it into a piece of about 3 mm, and put it in the refrigerator to freeze and shape.
8. After the puff pastry is frozen hard, cut out a round shape with a cutting die, and squeeze the puff batter onto the kitchen wubi pie mold.
9. Bake at 180 degrees for 35-38 minutes. The specific temperature is adjusted according to the temperament of the oven.
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