Ingredients

Low gluten flour (200 grams) corn starch (40 grams)

Seasoning

Water (340 grams) butter (an appropriate amount) of soil eggs (an appropriate amount) of milk (a box of 250 milliliters) Li Zirong (100 grams) sugar (2 scoops) of salt (a little) white sugar (30 grams)

Kitchenware

nothing

1 water, salt, sugar, butter together in the pot.

The fire is heated and stirred to the boiling point.

3 turn a small fire, sift it into low powder, stir quickly with a spoon, mix the flour and water together, turn the fire off without sticking to the pan, and continue stirring to heat the paste to no hot.

Add eggs at 4 points and three times and stir in the edge of the egg.

5 when adding eggs, pay attention to the use of a spoon to pick up the egg paste, when the triangle is inverted, you don't need to continue to add eggs.

6 flowers crowded to the mouth pad foil tray, spaced a little, middle upper and lower fire, oven, 210 degrees bake for 10-15 minutes, then 180 degrees, bake for 25 minutes or until the surface tawny puffs;

Boil 7 milk and white sugar and cool it a little.

8 egg with corn starch stir.

9 points will be added to the milk egg, boil stirring.

10 add the butter and stir the chestnut chestnut; egg milk with mud flower mouth squeezed in the puff above, with wine soaked and dried fruit of raisins, almonds for garnish.