Cooking Steps

1. 

   Step1:2 eggs, 40g butter, 60g low gluten flour, 100ml water and a little salt.

2. 

   Step2:Mix water and butter. Heat on low heat until boiling. Turn off the heat immediately. Sprinkle salt and stir to dissolve.

3. 

   Step3:Sift in the low gluten flour.

4. 

   Step4:Stir into a ball.

5. 

   Step5:Then put it on the fire and heat it. Stir it in a small heat until the bottom of the pot forms such a crust. Turn off the fire.

6. 

   Step6:Let the dough cool down for a while. Pour in the egg mixture. Add in several times. Stir until the mixture is combined and add the next time.

7. 

   Step7:That's how the batter is stirred. The part that is lifted and hung is triangular.

8. 

   Step8:Squeeze a little dough out of the baking pan. Preheat the oven 180 degrees. Bake for 25 minutes. In the process, we will see the puff expand a little bit. It's lovely. After the puff ball cools down, put a small hole in the bottom and squeeze in the whipped cream.