Cooking Steps

1. 

   Step1:1. Add the oil, salt, sugar and water into the milk pot to boil. Turn to a low heat after boiling. Add the low gluten flou

2. 

   Step2:2. The purpose of adding low gluten flour is to heat the flour. Use chopsticks to stir it quickly. (four chopsticks are recommended. It will be faster

3. 

   Step3:3. After mixing evenly, turn off the fire and cool it down until the dough is not too hot. It's probably that warm temperature.

4. 

   Step4:4. Break up the eggs. You can beat two eggs first. Add them in slowly, because you can't make the dough too thin. (the water absorption of each flour is different. The amount of egg liquid added must be different.) I used Xinliang low gluten flour. I added three and a half eggs. It's only for your reference. Everyone's willing to make different. It is also evenly stirred.

5. 

   Step5:5. The state of dough is like this. Lifting chopsticks can catch the inverted triangle.

6. 

   Step6:6. Prepare a mounting bag. A large 8-angle mounting mouth. Separate it when pressing, because it will get bigger when baking.

7. 

   Step7:7. preheat the oven at 200 ℃. Put it in the oven. Bake at 200 ℃ for 10 minutes. Watch it get bigger. Heat 180 degrees. Bake at 150 degrees for 20 minutes. The surface is golden. It's better to watch the fire. Everyone's oven is not the same.

8. 

   Step8:8. After baking, whisk the cream. Add sugar three times. Whisk. I used 300 grams of light cream and 28 grams of sugar to beat i

9. 

   Step9:9. Prepare a mounting bag. Small round hole mounting mouth. Squeeze the cream into the puff. The next day, the puffs will be more delicious. The next day, the puffs will be softe