Cooking Steps

1. 

   Step1:Heat water, salt, sugar and butter together in a pot and stir gently. When boiling, turn the heat down. Pour in all flour at one time. Stir quickly with a wooden spoon to mix flour and water completely. Stir until flour and water are completely integrated. Do not turn off the fire after sticking the pot. Take the pot off the stove.

2. 

   Step2:Use chopsticks to stir the batter to dissipate heat. When the batter is not too hot, add the broken egg liquid for several times. Stir the batter to absorb all the batter. Add another time until the batter is picked up with chopsticks to form an inverted triangle. The sharp angle is about 4cm long at the end, and it won't slide

3. 

   Step3:Preheat the oven at 210 ℃. Squeeze the chrysanthemum shaped flower mounting mouth on the baking plate. Bake in the middle layer for 1015 minutes. After the puff expands, reduce the temperature to 180 ℃. Continue to bake for about 25 minutes, and the surface will be yellow brown

4. 

   Step4:When the puff has cooled down completely, make a small hole in the bottom and squeeze in the whipped cream