Cooking Steps

1. 

   Step1:160g water + sugar + salt + 70g corn oil. Pour into the pot and boi

2. 

   Step2:Turn off the fire. Add sifted low gluten powder. Stir quickl

3. 

   Step3:Turn off the heat after the dough is cooked (not stick to the pot). Cool to about 60 ℃ (in order to prevent the egg liquid from pouring into the dough, it will be cooked

4. 

   Step4:Pour the egg liquid into the dough three times and mix well (due to the different evaporation degree of water, the egg liquid does not have to be poured in all

5. 

   Step5:The thinness of the dough is as shown in the figure. The state of inverted triangle and not fallin

6. 

   Step6:Squeeze on the baking tray. Pay attention to the spacin

7. 

   Step7:Put in the preheated oven of 210 ℃. Expand for 10-15 minutes. Cool to 170 ℃ and bake for 20-30 minutes

8. 

   Step8:Due to the different sizes of puffs, the time of 20-30 minutes can be adjusted according to the state. The golden surface can be baked out. Some methods need to be taken out in the oven to cool down to prevent shrinkage. In fact, as long as the puffs are fully baked and set in the expansion stat

9. 

   Step9:Put the made inner sink into the flower mounting bag. Poke a small opening at the bottom of the puff with chopsticks and drive it in. (the simplest filling is whipped cream. I think the best one is vanilla cream. The taste of Hokkaido ice cream. The filling method will be added later after taking photos.