Cooking Steps

1. 

   Step1:Put butter, water, sugar and salt into the container and let the liquid boil slightly before leaving the fir

2. 

   Step2:Add the sifted low powder. Stir quickly until there is no dry powder. Press the flour flat in the container. Heat with a small fire for another 15 seconds and turn off the fire

3. 

   Step3:Add a small amount of whole egg liquid several times (do not add it all. Observe the batter). Stir until it is completely mixed each time. Observe the batter at any time until the eggbeater is lifted. The batter will have an inverted triangle

4. 

   Step4:Put the batter into the mounting bag. Squeeze it on the baking tray with oil paper. Make sure to leave some space. Preheat the oven at 210 ° and bake for 20 minutes

5. 

   Step5:Let it cool in the oven. Add 20g sugar to 200ml of light cream. Beat until the pattern doesn't disappear. Squeeze in the whipped cream from the bottom of the puff embryo