Cooking Steps

1. 

   Step1:Put water, corn oil, sugar and salt in a small pot and boil over medium heat. Stir with a ladle while cooking to make the oil evenly distributed. When boiling, turn to a low heat. Pour in all flour at a time. Quickly mix with a ladle. Mix flour and water completel

2. 

   Step2:Stir until the flour is all mixed with water. Turn off the fire if it doesn't stick to the pot.

3. 

   Step3:Disperse the batter. When the batter is not too hot, add a little bit of the egg mixture into the batter. Every time you add a little, mix it until the batter sucks up the egg. Add it again.

4. 

   Step4:I have said above. Adding egg liquid can't see the number of eggs. It depends on the degree to which the egg liquid and batter are added. Generally, the egg liquid batter will become more and more moist and smooth. (hands are tired in this process. Be sure to stick to it.

5. 

   Step5:Use a spoon to pick up the batter. The batter is in the shape of an inverted triangle, but it doesn't slip. That's all. (no more egg liquid

6. 

   Step6:Put tin paper or oil paper on the baking basin. Put the batter into the bag with the chrysanthemum mouth. Squeeze the batter on the baking tray. Keep a certain distance for each dough, because the dough will expand when baking.

7. 

   Step7:Preheat the oven at 220 degrees. Put the extruded puffs in 220 degrees and bake for 1520 minutes. When the puffs expand, reduce the temperature to 180 degrees and bake for 2030 minutes. Until the surface is brown. (do not open the oven in the middle of baking

8. 

   Step8:Take out the roasted puff and cool it. You can have it as you like. You can have cream or jam. I'll have my own custard jam. Cut the sauce in the middle. Or just insert a small opening and squeeze into the sauce.