Cooking Steps

1. 

   Step1:Cut the butter into small pieces. Put it in a small pot with salt and water. Boil butter over medium low heat until it turns into liquid water and boils. Leave the fire immediately. Add low gluten flour immediately.

2. 

   Step2:Use a rubber scraper to make a circle and stir, so that the flour is evenly scalded and turned into dough.

3. 

   Step3:Turn on the small fire again. Heat the dough to remove the moisture. Turn the dough with a wooden shovel until there is a film on the bottom of the pot. Leave the fire.

4. 

   Step4:Pour the dough into a large basin. Spread it out to cool it until it's not hot. Break up the two eggs. Add a small amount of egg liquid in several times.

5. 

   Step5:Beat evenly with a hand beater every time. The batter becomes smooth and delicate. Use a scraper to scoop up the dough in an inverted triangle, but it doesn't drip.

6. 

   Step6:Put the batter into the flower mounting bag. Use the round flower mouth to extrude the circle on the baking tray. Flatten the peaks of the batter.

7. 

   Step7:Preheat the oven at 200 degrees. Heat the oven above 200 degrees and bake in the middle for 25 minutes.

8. 

   Step8:The finished product is cool and not hot. Beat the cream with sugar until it is hard foaming. Put it into the mounting bag and squeeze it into the puff with a round flower mouth.