Cooking Steps

1. 

   Step1:Room temperature softened butter with sugar powde

2. 

   Step2:Add low gluten flou

3. 

   Step3:Add cocoa powde

4. 

   Step4:Knead into a cylinder and refrigerate for half an hou

5. 

   Step5:Put water, butter, sugar, salt, cocoa powder in the pot and boil over high hea

6. 

   Step6:Turn to low heat and pour in low gluten flou

7. 

   Step7:Stir evenly. Stick a layer of film on the bottom of the pot to turn off the fire

8. 

   Step8:Add two eggs to the batter several time

9. 

   Step9:Stir evenly. Lift the scraper to form an inverted triangle

10. 

    Step10:Pour into the flower mounting bag. Squeeze into the baking tra

11. 

    Step11:Slice the frozen crus

12. 

    Step12:Put it on the puff. Preheat the oven 170 ℃ in advance for about 30 minutes

13. 

    Step13:Cool after bakin

14. 

    Step14:Make a hole in the bottom with chopstick

15. 

    Step15:Squeeze in the cream. Refrigerate for half an hour

16. 

    Step16:Finished produc