Cooking Steps

1. 

   Step1:Put water, salt, sugar and oil together in the pot. Heat over medium heat and stir slightly to make the oil evenly distributed. When boiling, turn down the heat and pour in all flour at once.

2. 

   Step2:Stir quickly. Mix the flour and water completely (because it's easy to mix with oil). Heat evenly on a small fire. Stir quickly in the same direction by hand to avoid burning. Stir for about 2 minutes and then scald the batter. (as long as it doesn't stick to the bottom of the pot, it doesn't matter how hot it is) then take the pot off the stove. Heat it.

3. 

   Step3:Heat the batter until it is not too hot (the temperature is about 6065 ℃. Otherwise, the eggs will be boiled). Add the beaten egg liquid in three or four times. Add a small amount of eggs (as shown in the figure, there will be a separation). Then stir the batter until the eggs are absorbed (I think this step is the most difficult. The hands are sour). Add the egg liquid in several times. Stir evenly.

4. 

   Step4:At this time, you must pay attention. The amount of egg liquid should be controlled by yourself. After adding eggs, the batter will become more and more wet and smooth.) pick up the batter with chopsticks. The batter is in an inverted triangle shape, as shown in the figure.

5. 

   Step5:For the convenience of preservation, I still use the way of mounting flowers to squeeze. I can put them in the refrigerator for endless use. I can squeeze them to bake at any time. Note - there is a sharp end after mounting, so as not to scorch. You can press it with the finger that occupies the water and it will be flat. The bigger the squeeze, the harder it is to bake, and the longer it will take. So I usually squeeze 12 pieces in a tray of 1 yuan in diameter. The way of extrusion is to align the vertical position of the chassis and extrude it. It will overflow the diameter. It is solid. Do not hollow it. Do not circle it. After baking, they will become hollow puffs.

6. 

   Step6:Preheat oven. A 1300 watt oven at 210 degrees. Bake for about 13 minutes, then it will expand and slightly change color on the top. At this time, the temperature will be reduced to 180 ℃ and continue to bake for 7 or 8 minutes. (if it turns dark, it will be adjusted to 170 ℃. This temperature will not be burnt.) until the surface is tan, it can be baked. Be sure to bake it well inside and outside. Otherwise, the puff will collapse when it comes out of the oven. After baking for 15 minutes, it's OK to open the oven for inspection. It must be crispy outside and not cooked inside. Then bake it on a small heat. If the puff is not finished, it can be heated at 180-170 ℃ for a while the next day. The taste is also crispy.