1. Put the milk, water, salt and salad oil in a pot and heat it to a boil
2. Quickly add the sifted low-gluten flour and mix with a whisk to form a dry powder-free state
3. Turn on medium heat again and keep mixing, about 20 seconds, pour into the container
4. Add the egg liquid in 4 to 5 times, mix thoroughly before proceeding to the next time
5. Add baking powder
6. Put the mixed puff paste into a piping bag, squeeze 16 batter into the baking pan (this time the oven is preheated)
7. The back of the spoon soaked in water gently press the raised batter tip for trimming
8. Brush egg liquid, spray water
9. Put it in the oven at 210° for about 25 minutes
10. Beat egg yolks and fine sugar until viscous and whitish
11. Add the sifted low-gluten flour and cornstarch mixture and mix well
12. Add milk and mix well
13. Add half a vanilla bean seed
14. Heat on low heat, stir constantly, and it will be viscous. Let cool at room temperature, cover with plastic wrap and store in refrigerator for 1 hour
15. Chestnuts
16. Add the fresh cream and stir evenly, add the chestnut mint and stir evenly, the chestnut custard cream filling
17. Chopsticks poked a small mouth
18. Squeeze in the filling, about 7 minutes full
![Seasonal Vegetable Patties [baby Food Supplement] recipe](https://img.simplechinesefood.com/02/024b910033009872aea33017c755a377.jpg)
