Cooking Steps

1. 

   Step1:Water, sugar, butter and salt, put them into the pot and boil them of

2. 

   Step2:Quickly add sifted low gluten flour and mix wel

3. 

   Step3:Fire again, keep stirrin

4. 

   Step4:Stir until there is a thick film at the bottom of the pot

5. 

   Step5:When it's warm, it's cool

6. 

   Step6:Add a small amount of egg liquid in several times, stir evenly every time, and then add the next egg liquid as the case may b

7. 

   Step7:Stir until there is an inverted triangle with smooth edge

8. 

   Step8:Put it into the flower mounting bag, leave some room for growth between each small puff, and press the sharp corner with your hands on the water

9. 

   Step9:Bake at 200 ℃ for 15 minutes, bake at 180 ℃ for 12 minutes or so, depending on the color level. If you put cream in it, it's just cream and sugar eggbeater to make it firm. In the area of small chrysanthemum, just poke an eye with chopsticks and squeeze it into the flower mounting bag

10. 

    Step10:Crispy, crispy and delicious without crea

11. 

    Step11:With Matcha cream