Cooking Steps

1. 

   Step1:butter A kind of water A kind of sugar A kind of Boil the salt in a small heat. Turn the water on and off（ ⚠️ Don't boil too much, or the butter will boil before the water melts.

2. 

   Step2:Put in low gluten flour immediately after cooking and switching on the fire, mix wel

3. 

   Step3:Mix well, turn on a small heat and continue to stir. Stir until the bottom of the pot is covered with a layer of dough. I mix for about 3 minutes（ ⚠️ It is recommended to use a non stick pot. This step is to make sure that the noodles are scalded. It is very important

4. 

   Step4:After mixing, let it cool down a bit. Add a small amount of egg liquid several times until the eggbeater is inverted triangle. This step forgot to take a picture (this step is a test of patience ⚠️ Make sure to add a small amount of egg liquid several times. Stir well each time before adding the next egg liquid.

5. 

   Step5:Preheat the oven at 200 ℃ for 5 minutes. Then put the shaped puff into 190 ℃ and bake until it expands. Turn 170 ℃ for 25 minutes (each oven has different tempers. The temperature is adjusted according to the tempers of its own oven. Basically, bake it first at high temperature to expand and then turn it to low temperature. During this period, observe the coloring

6. 

   Step6:Take out the puff immediately after baking and cool it (hot puff will melt the cream). Take out the cream in the refrigerator. Add sugar and ice water to beat it. Put it into the flower mounting bag

7. 

   Step7:Poke a hole in the bottom of the puff with chopsticks. Then squeeze in the cream