Cooking Steps

1. 

   Step1:The material for preparing the puff skin is relatively small, so three eggs are used. Each with a shell of 45g47g flour is sifted in advance, and the eggs are broken up in advanc

2. 

   Step2:Put butter, water, sea salt and sugar in a small po

3. 

   Step3:Heat on low heat. Stir until butter melts and boil

4. 

   Step4:Add the sifted low gluten flour. Mix constantly to scald. Scald all the dry powder particles. Turn off the fire after scalding

5. 

   Step5:Add the egg liquid in several times. After each pouring, mix it evenly. Then add it again. I added five or six times in total. Do not add all the egg liquid. The egg liquid may be too much or not enough. Judge by the state of the batter

6. 

   Step6:The batter is in the state shown in the figure. Lift the silica gel shovel. The batter is in a long inverted triangle shape. It is hung on the silica gel shovel and will not drip. I used three eggs. Each egg has a shell of about 4547g. Three eggs are just used up.

7. 

   Step7:Mix the batter and put it into the mounting bag. Preheat the oven 180 degrees with the 8-tooth cookie mouth

8. 

   Step8:Spread oil paper on the baking tray. Squeeze the batter evenly on the baking tray. A certain gap needs to be left

9. 

   Step9:Bake at 185 ℃ for 2225 minutes. Be sure to bake thoroughly. This way, it will not retract after being baked.

10. 

    Step10:Cream 150g + sugar 15g + sea salt 2G. Pack the cream from the bottom of the puff into the flower mounting bag, and then pour the cream after the puff is cool