Specific steps: Step 1: Prepare puff pastry: 60g butter, 40g powdered sugar, 80g flour. Beat butter and powdered sugar. Step 2: Knead the flour into a dough and refrigerate for later use. Step 3: Add milk and butter to a boil over low heat. Step 4: Turn off the heat and quickly

Add sifted cake flour and mix well without cornstarch.

Turn on low heat and continue stirring until there is a thin film on the bottom of the pot. Turn off the heat. Step 5: Pour the dough into a clean basin, add eggs one by one and mix well.

Step 6: Form the batter into an inverted triangle. Step 7: Pour the batter into a piping tape, squeeze out the shape on the baking sheet, take the puff pastry out of the refrigerator, use 5g each, roll it into a round shape, flatten it and place it on the batter.

Spray water before entering the oven and bake at 210℃ for about 25 minutes. It depends on your own oven. Do not open the oven in the middle. You should open it after 10 minutes after baking, otherwise the puffs will collapse. Step 8: Whip the cream with sugar and add sugar on the way.

Add rum wine and matcha powder and beat until lines appear.

Step 9: Pour the cream into a piping bag. Step 10: Decorate the cream into the puffs and keep refrigerated.

Step 11: Put part of it in the freezer and freeze it for 4 hours. Step 12: After freezing, take it out and let it sit for a few minutes. When you eat it, it will feel like eating ice cream.