Cooking Steps

1. 

   Step1:Prepare raw material

2. 

   Step2:Put water, oil, salt and sugar into the milk pot, stir well and boil over medium hea

3. 

   Step3:When the water boils, immediately pour in the low gluten flour. Use four chopsticks to quickly stir until there is no dry powder and the pot is not sticky, then turn off the fire. Stir slightly to cool the dough until it doesn't burn.

4. 

   Step4:Beat in eggs in several times. Mix the egg mixture and batter evenly before adding the second egg.

5. 

   Step5:The batter will be smoother and smoother. This is the effect of adding three eggs. Generally, when the eggs are large, three eggs is enough. Today, I used a small egg, so I added four eggs.

6. 

   Step6:When the chopsticks batter is lifted to form the inverted triangle of about 34 at the front end, there is no need to continue to add egg liquid.

7. 

   Step7:Install the large-scale flower mounting head. Pour the batter into the flower mounting bag.

8. 

   Step8:Squeeze your batter out of the pan.

9. 

   Step9:The oven is preheated at 210 degrees, and then roasted in a baking pan for 10 minutes until puff expands. Then heat 180 degrees to 20 minutes to roast to slightly deeper gold on the surface of the puff.

10. 

    Step10:Cool the grill.

11. 

    Step11:Whisk 150ml cream with 30g sugar. The whipped cream should be refrigerated in the fridge before being sent. Otherwise, it won't beat. I took out the cream from the 6-degree freezer and beat it to about 6 minutes. Then I put it in the 0-degree freezer for 20 minutes. Then it's easy to beat.

12. 

    Step12:Poke a hole in the bottom of the puff with your finger. Squeeze in the whipped cream with a small mounting mouth. Today, this step is all done by our girls. It's great. It's amazing.

13. 

    Step13:Open to eat. The puff made by myself is healthy. The cream is sweet but not greasy. My girlfriend said that compared with the famous ... Puffs have never been better.