Cooking Steps

1. 

   Step1:Pour 170g milk and 75g butter into the pot. Stir until melted and bring to a boi

2. 

   Step2:Turn to low heat and pour in 105g of low gluten flour. Quickly stir into dough and turn off the heat

3. 

   Step3:Add 170g egg liquid in several times. Mix well each time before adding the next egg liqui

4. 

   Step4:Put the batter into the decoration bag. Cut an opening with a diameter of 1 cm at the front of the decoration bag. Extrude a circle with a diameter of about 20 cm in the baking tray. There are three layers in three circles for each layer

5. 

   Step5:Preheat the oven 180 degrees. Put the puffs in the middle of the oven and bake for 45 minutes. Remove the golden surface and cool it

6. 

   Step6:Whisk 220 grams of cream and 20 grams of sugar to 80% of the hair, and put them into a flower mounting bag with 6 teeth of flower mounting mouth for standb

7. 

   Step7:Then pour 40 grams of chocolate and 50 grams of cream into the pot. Heat over low heat and stir until melted. Put into the flower mounting bag for standby

8. 

   Step8:Pour the cool puffs into cream and chocolate sauce, decorate with strawberries and garland puffs.