Today I present you with a very delicious, tall, home-made French dessert, Strawberry Brest Puff. The surface of the finished product is a soft-sniffed soccer, biting down, and the fragrance shell is filled with sweet, sweet vanilla cassettes, plus sour strawberries, which can't be put down at once, when the tea in the afternoon is both pompous and delicious, no wonder it was in the Red Shop, which had opened in the winter. The Breste puff is simple and easy to use, and it is not necessary to give out eggs or butter, but it is sufficient to mix the materials in a step-by-step manner. Let me start by introducing Paris Bresser Puff, also known as Wheel Puff, as a classic French dessert. Speaking of its origins, it is important to mention the famous Round of the Ring Law Bicycling, which was launched by Paris and returned to Paris after Brest. At the beginning of the 20th century, a sweet man who liked cycling made his puffs from his shop into a cycle circle and named Paris-brest for sale. The puff was then popular and now visible in sweet shops around the world. Today you are presented with the classic Brest puff formulation and practice, which consists of three parts: Puffskin (top of the outer layer), vanilla cassava sauce (internal pie), basic puff paste (ring). If you're in trouble, you can do the last two. Let's do it step by step。