Cooking Steps

1. 

   Step1:Sift the low powder first. Then put the butter, salt and water into a small pot. Heat over medium heat until boiling.

2. 

   Step2:Take the small pot out of the heat. Add the low powder. Quickly stir all the materials in the pot. Heat the dough.

3. 

   Step3:Turn on the small fire again. Let the dough dry again until there is a layer of mucous membrane at the bottom of the pot.

4. 

   Step4:Take out the dough and put it into the basin. Continue to stir the dough until it is warm and not hot. (about 60 degrees

5. 

   Step5:Break up the eggs and add them to the dough in small amounts. Every time you add a little bit of egg liquid, quickly and forcefully mix them evenly. Finally, scoop up the batter with a wooden spoon. The batter is inverted triangle and does not drip.

6. 

   Step6:Put the batter into the flower mounting bag. Use the round flower mouth to extrude the round in the baking tray. Use a fork dipped in cold water to flatten the top of the batter. Preheat the oven to 200 ℃ and bake for 25 minutes. Take it out and let it cool without scalding. Pour ice cream into the long nozzle.