Cooking Steps

1. 

   Step1:First put the salt, water, sugar and butter into a clean pot and boil. Let the butter dissolv

2. 

   Step2:Turn to a small fire and pour all the flour into it. Stir quickly until there is no granule. It is not sticky to the bottom of the pot. The color is golden

3. 

   Step3:Then turn off the fire. Lay it aside and spread it. Let it cool for about 35 minutes. Put in a broken egg and stir with 4 chopsticks until the batter absorbs the egg liquid. Then add the egg liquid in turn

4. 

   Step4:When the batter becomes thin, use a flat shovel to lift it. It's inverted triangle. The batter is finished

5. 

   Step5:Pour into the flower mounting bag and cut a slightly larger hole at the bottom. Press a point and squeeze it on the baking tray paved with tin paper (remember to brush a layer of oil on the baking tray. Avoid sticking

6. 

   Step6:Then preheat the oven at 250 ℃ for 3 minutes. Put the baking tray in. Bake at 250 ℃ until the puff liquid is covered. Then turn to 180 ℃ to bake. (do not open the oven in the middle

7. 

   Step7:After baking, you can take it out and make a hole in the bottom, put the cream in the flower mounting bag and finish it