Puffs: 240 grams, water 360 grams, fruit Mu Si stuffing: 165 grams, fruit Mu Si premixed powder 205 grams, animal fresh cream 830 grams.

working methods

1. Sift the puffs ready-mixed powder for later use.

2. Boil the water to about 55℃ and pour it into the ready-mixed powder made by 1 and mix well.

3. Spread baking paper on the baking tray for later use.

4. Put the dough made by the method 2 into a flower squeezing bag, squeeze it into a circle on the baking tray made by the method 3, spray a little water on the surface with a water sprayer, put it in an oven, heat it at 180℃ or lower it at 180℃, and bake it for about 30 minutes until there are no oil bubbles on the surface of the puffs and the cracks are golden yellow, and take it out for later use.

5. Sieve the pre-mixed powder of the shredded fruit for later use.

6. Boil the water, let it cool to about 50℃, and pour it into the wood wool powder of Method 5 and mix well for later use.

7. After the animal fresh cream is distributed in 6, add it into the batter of method 6 and stir it evenly again to get the fruit mousse stuffing.

8. Take a breath of cool puffs, cut them in half with a horizontal knife and fill them with fruit mousse stuffing.