Cooking Steps

1. 

   Step1:Sift low gluten flour for us

2. 

   Step2:Put the water, butter and salt together in the egg basin. Bring to a boil over low heat.

3. 

   Step3:Turn off the heat after boiling. Quickly pour in the sifted low gluten flour.

4. 

   Step4:Mix with a scraper to make a hot dough. There will be a layer of film at the bottom of the dough after mixing

5. 

   Step5:When the dough is warm, break up the three eggs. Pour half of the egg liquid into the puff batter. Mix well with a spatula.

6. 

   Step6:Add the remaining egg liquid several times. Stir evenly each time and then add the next time.

7. 

   Step7:Stir evenly until the batter is smooth and smooth. A long tail can be pulled out after liftin

8. 

   Step8:The batter is put into the decoration bag after it is made. There is no need to change the mouth (it is round when it is squeezed out). You can also use the cookie decoration mouth to extrude the appearance of some lines on the surface

9. 

   Step9:8 puff embryo with extrusion diameter of about 5c

10. 

    Step10:Use a spoon to dip some egg liquid to smooth the small sharp hook on the surface.

11. 

    Step11:Put it in the middle layer of the preheated oven. Bake for 20 minutes, then turn to 160 degrees. Bake for another 20 minutes. Color the surface.

12. 

    Step12:200g light cream and 20g fine sugar, beat with electric eggbeater until the cream lines are clea

13. 

    Step13:The cream is put into a decorative bag with a puff mouth.

14. 

    Step14:Squeeze the cream from the bottom into the puff. The delicious puff is ready.

15. 

    Step15:It can be decorated. Sift a little sugar powder on the surface. It can also be omitted.

16. 

    Step16:Perfec