Pastry: 30g butter softened at room temperature. Sift in 37g low-gluten flour and 12g sugar powder, and stir to form.
Knead into dough, do not knead excessively, arrange the long strip, wrap with plastic wrap, put in the refrigerator, refrigerate for 1-2 hours.
For the puff: mix 40g butter, 2g sugar, 1g salt and 100g water. Heat on medium heat until butter melts. Sift in 40g of low-gluten flour. Mix well. Make a smooth and soft dough. Remove from heat. (if you feel a big fire in the middle, you can leave the fire a little bit.)
Let the dough cool to about 60 degrees. Add the egg mixture several times, stirring each time.
Stir until the spatula is lifted and the batter does not fall (inverted triangle). The batter should not be too thin or too thick, which will affect the puffiness of the puff.
Preheat the oven to 180 degrees. Paste mounted bag, squeezed into uniform size particles, each about 2 cm apart.
Remove the pastry and cut into 0.5 or so pieces. Place the pastry over the batter.
Put the puff into the preheated oven, the upper and lower temperature 180 degrees, about 20 minutes, the puff expanded and shaped after 160 degrees, about 20 minutes, the surface can be yellow.
Whisk the cream and squeeze in the cream.