Cooking Steps

1. 

   Step1:Prepare the materials (the eggs are forgotten to be photographed

2. 

   Step2:Prepare a small pot. Put in the butter, water, sugar and salt. Boil over a low heat.

3. 

   Step3:When the water boils and the butter melts, sift in the low gluten flour and stir quickly.

4. 

   Step4:Stir all the time. Turn off the fire after the flour is cooked (there will be a layer of white film on the bottom of the pot).

5. 

   Step5:Add the egg liquid several times. Add a little bit each time. Then stir it quickly. You can add one third.

6. 

   Step6:Until the egg beater is lifted up, it will be OK to present the inverted triangle state with moderate length. The egg liquid may not be all used up. If your eggs are very small, maybe 4 eggs are not enough. So increase or decrease them appropriately according to your actual situation.

7. 

   Step7:Put the batter into the flower mounting bag. Extrude the pattern on the baking plate. Pay attention to the larger space. Because the puff will swell during the baking process. Preheat the oven at 190 ° for 5 minutes.

8. 

   Step8:Put the baking tray into the preheated oven. After baking for 20 minutes, the puff skin will expand and set. Then bake for another 15 minutes at 170 ° up and down. The surface of the puff skin is almost painted. (different ovens have different tempers. The first suggestion is to pay attention to the situation in the oven

9. 

   Step9:Take out the baking tray and let the puff peel cool. Cream can be whipped at this time. The amount of cream can be controlled according to personal preference. Finally, put the whipped cream into the mounting bag and squeeze it into the puff skin.

10. 

    Step10:One bite at a time. Happy and satisfied. You can also pack it in a small bag for relatives and friends to eat