Puff Pastry Seafood Soup

Prepare materials

Add two large bowls of cold water to the flour, mix it into a flour-water mixture, stir until there are no lumps, then put it on the heat and bring it to a boil, stirring continuously.

Stir until it starts to thicken into a paste, which means the flour paste is cooked. Add two tablespoons of butter, purely for color; if you don't have butter, you can use milk instead.

Stir evenly. You need to keep stirring throughout the cooking process, otherwise the batter will clump.

After boiling, add sliced mushrooms and season with a little salt.

The mushrooms will soften, and finally add the scallops. Stir a couple of times and you can turn off the heat. The scallops can be fully cooked in 10 seconds, and later there will be oven heating, so you don’t need to worry about the scallops being undercooked.

The puff pastry bought from the supermarket, cut into two small pieces slightly larger than the opening of the bowl

Fill the cooked cream soup about 70-80% full, and prepare a brush and the egg wash.

Cover the bowl with the puff pastry and pinch the edges tightly to prevent air from escaping; if air leaks, the puff pastry will not puff up. Brush a thin layer of egg wash on the puff pastry.

Preheat the oven to 220 degrees and bake for fifteen minutes

The puff pastry has formed in the first ten minutes. Observe the color, and if it is too light, adjust to 230 degrees.

The resulting shape and color should be like a pineapple bun.

The cream soup has a puff pastry cover and is very hot; every last sip is piping hot.