1, spuds batter material: 50g whole egg, 25g high gluten flour, 110g tapioca flour, 125g milk, 25g butter, 25g sugar, a pinch of salt, 30g any cheese (any one cheese can be).

2. Inner filling: cream.

3, spuds batter: milk pot pour milk, butter, sugar, a pinch of salt, open a small fire to cook the butter and until boiling state, quickly poured into the high gluten flour and stir well, off the heat.

4. Then pour in the tapioca flour, toss and cut until no dry powder.

5. Add the beaten egg to the batter in 3 batches and stir well, making sure to mix well before adding the second.

6: Stir the batter to form thin noodles.

7, then add the cheese cheese and stir well, do not need to stir until the cheese melted.

8, you can mozzarella cheese crumbles, you can cream cheese, but also cheddar cheese, etc., if the cheese block, you need to chop. Put the batter into a laminating bag and squeeze it into a baking pan lined with greaseproof paper, about 5cm in diameter.

9, a *** can be squeezed 14, squeezed into the preheated oven to 180 degrees baked 25 minutes, baked out to cool.

10, the cheese on the spuds baked to a caramelized brown, tear, hollow spuds ready to fill with cream.

11: Insert a chopstick into the side or bottom of the spuds to scrape out more space.

12, squeeze in the cream, this can also be whipped cream, or other fillings, such as taro cream filling is very delicious.