#The 4th Baking Competition and Love to Eat Festival # Recipe for Honey Language Zhijian Lightning Puff

1. Fresh cream and sugar, heat until slightly warm without rolling, turn off the heat, press and drain the gelatin by hand, then add and stir until melted. Beat the fresh cream until stiff and foamy, then ice and set aside in the refrigerator.

2. First, heat the saltless cream, water, milk, and salt directly to a boiling state. During the process, stir continuously with an egg beater to prevent the oil from spraying.

3. Add high gluten flour and stir. Do not turn off the heat yet. Mix the flour evenly over low heat and eat all the oil and water into the flour.

4. Mix the egg mixture well and start adding it to the dough. Pour in an appropriate amount of egg mixture and do not pour too much at once. Adjust the batter into a triangular shape with a rubber scraper and make sure it does not drip.

5. After installing the star shaped flower nozzle (as shown in the picture), scrape the batter into the squeezing flower bag. After laying the baking tray on the baking tray paper, squeeze on/about 15 centimeters of batter. About 6 pieces can be squeezed.

6. After installing the star shaped flower spout (as shown in the picture), scrape the batter into the squeezing bag, lay baking tray paper on it, and squeeze about 6 pieces at a length of 15 centimeters per piece.

7. Bake at 210 ° C above/below heat for about 20-25 minutes. After the time is up, set both temperatures to zero and simmer for about 3 minutes. Cut each piece in half, let it cool, use a flat mouthed flower mouth to squeeze in the Chanti filling, squeeze in the lower layer of the puff, then cover the upper layer, and gently press to prevent the puff from opening. Heat the chocolate over water to melt. Sprinkle the entire puff with chocolate sauce, pour it all over, then ice it in the refrigerator and freeze for about 3 minutes. Once it solidifies, it can be consumed