1. 1. Soup: 50 water, 10 powder. Heat to 65 degrees away from the fire. Transfer to a heat-resistant container, cover the surface with cling film, and put it in the refrigerator for more than one hour after cooling
2. 2. Put other materials except butter into the mixing bucket of the chef's machine, including the soup. After mixing the thick film, heat the butter, knead until the dough is smooth, covered with plastic wrap, and put it in the refrigerator overnight.
3. 3. The dough taken out from the refrigerator has been fermented, vented and divided into 8 small doughs, covered with plastic wrap and relaxed for 15 minutes
4. 4. Roll out the small dough and pat off the large bubbles. Put the refrigerated custard sauce in the middle of the dough
5. 5. Fold the seal in half and pinch tightly at the seal
6. 6. Cut a few openings in the fan-shaped position
7. 7. After shaping, perform 2 shots, 2 shots to 2 times the size
8. 8. Brush a little egg liquid on the surface after the second shot, and bake at 180 degrees for 15 to 18 minutes. The specific temperature is adjusted according to the temper of the oven, and the coloring is observed.
9. 9. Cassida sauce: put the egg yolk and white sugar in the container and beat until the color turns white, then sift into the low powder
10. 10. Heat the milk and whipped cream, slowly pour half of the milk into the egg yolk paste, and stir while pouring
11. 11. Pour all the egg yolk paste back into the snow pan and heat
12. 12. Heat until thick, heat the butter and stir evenly
13. 13. Pour the custard sauce into the container, cover it with plastic wrap, put it in the refrigerator and cool down before use
