How to Make Crispy Puff Strips?

Dough ingredients: 100ml water milk 100ml butter 65g salt, 1g sugar, 5g fine sand sugar high-gluten flour wheat flour 22g low-gluten flour 63g eggs 120g
Other ingredients:honey or 30g syrup, 10ml water, 50g fine sand sugar
Quantity: approximately 50 strips
Steps:
Mix high-gluten flour and low-gluten flour, sift them, and set aside.
Put water, milk, butter, salt, and fine sand sugar in a small pot, heat over medium fire until it boils vigorously, then quickly pour the sifted flour into the mixture. Turn off the heat immediately.
After turning off the heat, use a wooden spoon to mix the liquid and powder until a smooth dough that does not stick to the pan is formed. Heat on low again, stir the dough continuously in the pot for about 2 minutes. When a dry film forms at the bottom of the pan due to heat, turn off the heat.
Transfer the dough to a mixing bowl, once it is no longer hot but still warm, add the beaten eggs one by seven or eight times. Stir until smooth each time before adding more. The dough should form an inverted triangle when lifted with a spatula or a knife, thick and smooth, barely dripping or dripping slowly. This completes the dough.
Use a small star-shaped piping tip to pipe about 15cm long strips of dough on non-stick cloth. Bake in a preheated oven at 190°C for about 15-20 minutes until it develops an attractive baked color.oven，
Upper-middle rack, bake for about 15-20 minutes until the surface turns a beautiful golden-brown.baking Turn off the oven and let it sit in the oven with the door closed for 2 to 3 minutes before removing.
After removal, lightly brush the strips of puff pastry with syrup or honey diluted with water, then sprinkle with sugar before serving.puff pastries strawberry-shaped



Tips:
* Butter in the dough should be at room temperature and cut into small pieces.
* The mixture of butter, water, milk, etc. must come to a full boil with big bubbles.
* Low-gluten flour and high-gluten flour should be mixed together and sifted before use; pour the boiling liquid over them all at once as soon as it comes to a rolling boil.
* The dough must be formed into a smooth, non-sticky dough before reheating.
* A dry film will form on the bottom of the pan in about 2 minutes when re-heated.* Do not use large pots or those with coatings that are prone to sticking. Enamel pots are preferable.
* The dough should be warm but not too hot; eggs should also be at room temperature before adding them, taken out from the refrigerator and allowed to reach room temperature.* For best results, use a small star-shaped piping tip for the puff pastries; larger tips will produce less attractive and non-crisp products.
This piped strips best use a small-star tip; larger tips result in unsightly shapes and less crisp finished products.