Cooking Steps

1. 

   Step1:Put the water, salt, sugar and oil into the pot together. Heat over medium heat. Stir slightly to make the oil evenly distributed. When boiling, turn the low heat to pour in all the low flour at one time. Use chopsticks to stir quickly to make the flour and water completely mixed. Make sure to stir quickly. Turn off the fire after stirring until the pot is not sticky. Take the pot off the stove. At this time, the flour is all scalded.

2. 

   Step2:Use chopsticks to stir up the batter for heat dissipation. Add eggs when it's not hot. First add half of the egg liquid. Stir until the batter absorbs the egg liquid, and then add the next time. At this time, pay attention to the eggs in the formula. It is not necessary to add them all. Use chopsticks to pick up the batter, which is in the shape of inverted triangle. The length of the sharp corner at the bottom is about 4cm, and it will not slide down. There is no need to continue adding egg liquid.

3. 

   Step3:When you first add the egg liquid, the surface and the egg liquid are separated. Don't be afraid. Keep stirring

4. 

   Step4:Well mixed loo

5. 

   Step5:Spread tin paper or oil paper on the baking tray. Squeeze the batter on the baking tray with chrysanthemum beak. Or dig up the dough directly with a small spoon and put it on the baking tray. Keep a certain distance between each dough

6. 

   Step6:Preheat the oven. Put the baking tray in the middle and lower layers. 210 ℃. 10 to 15 minutes. After puffs expand, turn 180 ℃ for 20 to 30 minutes. Until the surface is brown. Do not open the oven in the middle. After the puff has cooled down completely, cut it across the middle. Don't cut it and put the whipped cream stuffing into it.