Step1:Water, butter and salt. Put into a pot. Bring to a boil over medium heat.
Step2:Turn off the heat. Immediately pour in the sifted low gluten flour and mix it evenly to form a smooth dough.
Step3:Re fire. Stir on a low heat for about 1 minute. Evaporate some of the water in the dough; now you can start preheating the oven at 210 degrees.
Step4:Put the dough into the mixing basin. Let it cool down to about 60 ℃ (hot but not hot); pour in the normal temperature egg liquid several times. Mix it completely once, and then add the next time.
Step5:The mixture is fine and glossy.
Step6:Use a 1cm round flower mounting mouth to squeeze into the baking tray. Press the sharp protrusion of the flat paste surface with a fork moistened with water. Smooth the surface of the puff paste.
Step7:Bake 210 degrees in the middle layer over the fire for about 20 minutes.
Step8:Let it cool. Take a sharp flower mouth (I use a long sharp mouth for filling). Put the stuffing in the flower mounting bag. Insert it from the bottom of the puff. Pour the stuffing in and serve.
Cooking tips:There are skills in making delicious dishes.