Cooking Steps

1. 

   Step1:Crispy method: mix butter and sugar powder evenly, sift in low gluten flour, knead it into a cylindrical shape, and put it into the plastic film refrigerator for refrigeration.

2. 

   Step2:To make the main body of the puff - put water, salad oil, salt and sugar into the pot, heat and boil it. Add the sifted flour in one time and stir it continuously until the flour paste is off the bottom of the pot. Turn off the fire. Stir the batter until it doesn't burn.

3. 

   Step3:Add the eggs in several times. Mix the eggs evenly every time you add them. Until the puff liquid is lifted with a spatula to show an inverted triangle. That's OK

4. 

   Step4:Put the puff paste into the flower mounting bag. Cut the small mouth and squeeze it on the baking tray. Open the space

5. 

   Step5:Spray cold water at 30cm of the puff. Then take out the crispy skin. Slice and cover the puff.

6. 

   Step6:Preheat the oven at 200 degrees. Heat it up and down. Take it out for about 25-30 minutes to cool it. Squeeze in cream or jam, ice cream, fruit, etc. ～ eat it beautifully

7. 

   Step7:Let's see if the finished product is appetizing