Cooking Steps

1. 

   Step1:Put the heavy butter, water, sugar and salt into the pot. Heat it over low heat. (sugar and salt are for seasoning, so just use the usual size of seasoning spoon.

2. 

   Step2:Heat with low heat. Stir gently when heating. Don't make a big fire. Otherwise, the butter hasn't melted completely. The water has already boiled.

3. 

   Step3:During heating, slowly add sifted flou

4. 

   Step4:When the butter is completely dissolved, add all the flour when the water begins to boil. Stir well. Then turn off the fire. In this step, the flour will be fully scalded.

5. 

   Step5:Continue to stir the batter. Add a little more. Add the broken egg mixture in several times. Before adding each time, make sure to stir it well.

6. 

   Step6:Just add the egg liquid a little bit. Stir well until the batter is delicate and smooth. After lifting, you can pull out a long tail. (note - the egg liquid may not be completely added, so it must be added a little at a time. Stir well and add another time. Observe that the batter can be pulled out of the long tail, then it can be dispensed with. All manual mixing. So this step will be very tired. Prepare yourself psychologically

7. 

   Step7:When the batter is ready, it will be transferred to the decoration bag. Squeeze out one by one puff embryo. Every embryo should have a certain distance, because puffs will expand and prevent adhesion. (when squeezing, it's about one centimeter away from the baking tray. Also, press the tip to shrink. The puff will be round and full. It will look better when baking.)

8. 

   Step8:Preheat the oven in advance. middle level. 190 degrees. Time setting 25 minutes. (according to the temperature difference of each oven, you can start to observe it in 20 minutes. Basically, the puff skin has expanded a lot at this time. After coloring, you can get out of the pot. Don't bake it.)

9. 

   Step9:My oven temperature is 190. Time is 23 minutes

10. 

    Step10:Because I like to use the puff paste squeezed by the zigzag flower mounting mouth, the pattern will be a little darker. You can use the circular flower mounting mouth as you like to color it evenly.

11. 

    Step11:When baking puff skin, start to make cream filling. 150g light cream and 15g white sugar. Beat with eggbeater until the cream lines are clear and stable

12. 

    Step12:The cream is put into the flower mounting bag. Squeeze it into the puff skin. The delicious cream puff is finished.