Pastry ingredients: 40 grams of butter, 40 grams of low-gluten flour, 10 grams of sugar
Puff ingredients: 50 grams of butter, 100 grams of water, 5 grams of sugar, 1 gram of salt, 70 grams of low-gluten flour, 120 grams of egg liquid
Cream ingredients: 100 grams of whipped cream, 20 grams of sugar, appropriate amount of crushed Oreo
Cooking process:
First make the meringue, add 40 grams of softened butter, 40 grams of low-gluten flour, and 10 grams of sugar, or use a spatula to press into a dough. Put it in oiled paper and roll it into thin slices with a rolling pin, and freeze for 15 minutes in the refrigerator.
Add 100 grams of water, 50 grams of butter, 5 grams of sugar, and 1 gram of salt to the pot and cook until the butter melts. Pour in the sifted 70 grams of low-gluten flour, stir evenly, and stir-fry on low heat for 40 seconds to one minute.
After the dough is allowed to cool, add the egg mixture in batches and stir evenly. Put the batter into the piping bag and squeeze it on the baking tray. Take out the meringue and cut into pieces and spread it on the puff.
Preheat the oven at 200 degrees for 10 minutes. Add the puffs and bake at 180 degrees for 20 minutes, then turn to 160 degrees and bake for 30 minutes. Finally, adjust to 130 degrees and bake for 10 minutes.
Add sugar to whipped cream, put it into a piping bag and squeeze it into the puff. Sprinkle a layer of Oreo crumbles, more Oreo crumbles are more delicious, and then squeeze a layer of cream. Finally, decorate with chocolate pen and strawberry pen
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