100g of puff pastry flour, 50g of powdered sugar, 80g of butter, 80g of puff pastry, 105g of milk, 170ml of butter, 70g of caster sugar, 3g of eggs, 4 fillings, animal whipping cream, 300ml of caster sugar, 50g of zero-failure puff pastry cream. Step 1 of
1. Mix the dough ingredients, use chopsticks to stir into a flocculent shape, and then knead it into a ball with your hands. Because the weather is cold, put it in the oven to ferment until it doubles in size.
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