Cooking Steps

1. 

   Step1:Put water, salt and salad oil into the pot. Boil over medium heat until boiling. In the middle, cut off the agitation to make the water mix as much as possible. Add all high gluten flour immediately after boiling.

2. 

   Step2:Keep heating. Stir with a wooden spoon. Mix the flour and oil well until the batter can be separated from the bottom of the pot. Turn off the fire. Forget to take a picture in this step.

3. 

   Step3:Continue to stir the batter and heat it. When the batter cools down to about 65 degrees, add the egg liquid slowly. Mix well with the silica gel scraper. Mix well every time, and then add the next egg liquid. Until the scraper is lifted and the batter is inverted triangle, it means that the batter concentration is just right. Even if the egg liquid has not been added completely, it is necessary to stop adding.

4. 

   Step4:Put the batter into the flower mounting bag. Lay the oil paper on the baking tray. Squeeze the batter on the oil paper. The size of each batter should be the same as possible. The diameter is about 5cm. Leave a space between each batter. Touch your fingers with water. Press the batter gently. Reshape the surface.

5. 

   Step5:Preheat the oven. Bake 180 degrees up and down. Place the pan in eight layers. Bake for 20-25 minutes. Look at the golden surface of the puff. If there is even crack caused by expansion, it can be out of the oven.

6. 

   Step6:When it's cool, squeeze cream from the bottom with a pointed flower mounting mouth and serve.