Cooking Steps

1. 

   Step1:Cut 100g butter into small pieces. Put 250ml water, 3G salt and 5g sugar in a pot and heat it up on a low heat.

2. 

   Step2:Boil until the surface is blistered. Do not open it when it is slightly boiling.

3. 

   Step3:Turn off the fire and put in 150g of sifted low gluten flour. Stir evenly with a wooden spatula.

4. 

   Step4:Break up the eggs. Add them to the dough in small amounts and fold them.

5. 

   Step5:Pay attention to the component in several times. Add the next time after the egg liquid is completely absorbed.

6. 

   Step6:Until the batter scraped with a shovel is inverted to form an inverted triangle.

7. 

   Step7:The batter is mixed. It's put in the decoration bag.

8. 

   Step8:Cut the front of the bag. Use a round puff mouth or chrysanthemum flower mouth to prepare the paste.

9. 

   Step9:Preheat the oven 180 degrees. Squeeze the paste on the baking tray at a certain distance.

10. 

    Step10:Then bake in the middle of the oven for about 30 minutes. Remember not to open the oven door in the middle.

11. 

    Step11:After the roasted puff cools naturally, cut it in the middle and squeeze the ice cream you like.