Cooking Steps

1. 

   Step1:Prepare the gram scale. Prepare it as required. Try to choose the butter without salt. The salt will make the skin a little salty. It will affect the tast

2. 

   Step2:Sift the flour when you put i

3. 

   Step3:Heat the water, butter, sugar and salt in a large heat and turn off the heat. Add the sifted flour and quickly mix it into the dough as shown in the figure. The flour is now hot. Now beat three eggs. Set aside.

4. 

   Step4:When the dough is not hot and lukewarm, add the egg liquid three times. Finally, it looks like the inverted triangle in the picture. Because the eggs used are not the same size. You can feel the amount of egg liquid.

5. 

   Step5:Put the fourth part into the mounting bag. Use the large mounting mouth to extrude the desired shape. I use the medium size. The last lines are not clear. I don't think it's as beautiful as I though

6. 

   Step6:Preheat the oven at 210 ℃ for 5 minutes. Put in the puff embryo. Heat it for 15 minutes, then heat it for 180 minutes. Heat it for 150 minutes, and then heat it for 10-15 minutes. Don 't open the oven all the way ~ open the puff and it will collapse

7. 

   Step7:The sixth step is to prepare the whipping cream. It's better to refrigerate the whipped cream and the basin in advance. It's easier to refrigerate at low temperature. I use ANGA cream. Beat the whipped cream at a low speed for 1.2 minutes. Add half the sugar when there is a big bubble. Continue to beat at a medium speed for 2.3 minutes. Then add the remaining sugar. Beat until it is set. Do not beat all the time. Otherwise, it will become thinner. 200g light cream 20g sugar I think the sweetness is moderate. Parents who like sweetness can add more sugar.

8. 

   Step8:Prepare a flower mounting bag and a small flower mounting mouth. Squeeze the cream from the bottom of the puff into the inside of the puff. Obviously, you can feel the puff become heavy.

9. 

   Step9:You can also Sift some sugar powder