Cooking Steps

1. 

   Step1:Add 50g butter, 125ml water, 3G sugar and 1.5g salt. Pour it into the milk pot. Heat it over a small heat (make sure the water boils. The butter hasn't melted completely. The water evaporates. It affects the water content.) Until the water boils.

2. 

   Step2:Sift in the low gluten flour and stir constantly.

3. 

   Step3:Stir until the dough is smooth. Do not stick to the pot. Turn off the heat.

4. 

   Step4:Slowly add the whole egg liquid. Keep stirring. Stir to make such a paste. (even if the egg liquid is too much. It's a little thin. It's not good to add flour again, because the flour added before is already hot. Adding flour again will fail.)

5. 

   Step5:Put in the star mounting tape.

6. 

   Step6:Preheat the oven 180 degrees. Extrude the puff shape in the baking tray. Make sure you don't squeeze around. Otherwise, the shape of the stool will be very strange

7. 

   Step7:I can squeeze two plates in a 30L oven. (although it's the quantity of two baking plates, it can't be baked in the oven together. It's a plate by plate baking. Otherwise, the heating up and down is uneven. The hollow in the middle cannot be formed.)

8. 

   Step8:In the oven. 180 degrees. Bake for 15 minutes. (do not take the baked puffs out of the oven immediately. Puffs are easy to hold. Keep it cool in the oven.)

9. 

   Step9:The puffs are all round. Are they cute.

10. 

    Step10:You can see it when you open it. It's hollow inside.

11. 

    Step11:Refrigerated cream with sugar.

12. 

    Step12:Choose a sharp flower mounting mouth. The whipped cream is put into the decoration bag.

13. 

    Step13:Stick the flower mounting mouth into the bottom of the puff. Squeeze in the cream.

14. 

    Step14:It's like biting open.