Cooking Steps

1. 

   Step1:Mix the top materials of the pastry and knead them into diameter 3.5cm Put the long cylinder in the refrigerator for freezing. Preheat the oven to 200 ° for standby. Heat the butter and water until boiling and pour into the sifted flour. Stir until the bottom of the nonstick pot is off the fire.

2. 

   Step2:Pour in the blender and mix it at a medium speed to cool down to 50 ℃. Slowly add the broken eggs and mix them quickly. Each time you add the eggs, you need to see that the last egg liquid is completely absorbed by the batter.

3. 

   Step3:Use the circular flower mounting mouth to squeeze into the baking tray to form a hemispherical shape. Brush the egg liquid. Cut the top material of the crisp skin into 1 mm thick discs and stick it on the top of the puff.

4. 

   Step4:Brush the surface lightly and bake in the oven. The time is about 28 minutes.