West tree puffs have a cocoa flavor, that is, there is a layer of chocolate-colored pastry on the surface of puffs, which makes puffs more diverse in taste. Every time I see it, I wonder how that layer of cake is wrapped on it. Finally, I discovered the mystery. It turned out that Puffs' dough was covered with a layer of cocoa flakes similar to biscuits. Because of the high content of butter, it softens after heating and automatically wraps the whole puff. It's really amazing.

Put 90 grams of water, 40 grams of butter and 2 grams of salt into a pot, stir over high fire, and mix the butter, salt and water as evenly as possible.

The water is boiling. Turn it down.

Pour in the sifted flour and stir quickly with chopsticks or spatula.

Mix flour and liquid evenly until a thin film appears at the bottom, turn off the fire and let it cool generally.

Soften the butter, add the fine sugar and stir well.

Pour in the sifted flour and mix well with a spatula.

The mixed dough becomes soft and put in the refrigerator for refrigeration.

Add half of the egg mixture into the air-cooled dough, stir it evenly with an egg beater, then add the remaining half, stir it evenly, and then add the remaining egg mixture bit by bit until the egg mixture paste is lifted to form an inverted triangle.

Put the egg paste into a fresh-keeping bag or a flower-mounting bag, cut a mouth with a diameter of 1cm, squeeze the egg paste on a baking tray to refrigerate the cocoa dough to form a cube, then cut it into pieces and put it on the extruded puff dough.

Put in the oven, 190 degrees, 25 minutes in the middle layer.