Cooking Steps

1. 

   Step1:1. Heat the butter, milk, water, sugar and salt in a small pot until boiling. 2. Sift in the low gluten powder and mix evenly. 3. Heat on the fire until the dough surface is smooth and then leave the fire to cool down. 4. Cool the dough to 5060 ℃ and add the broken egg liquid several times and mix fully. 5. Stir until the dough becomes smooth. When the shaker shovel is lifted, it can drip slightly slowly. Do not go too smooth and it will affect the dough. 6. Put the batter into the mounting bag. Preheat the oven at 175 degrees. Bake for 3540 minute

2. 

   Step2:1. Mash the raspberry with a little bit of cream and turn it into raspberry sauce. 2. Whisk 100g light cream with 20g fine sugar and add in raspberry sauce and mix well. 3. Split the puff into two pieces from the middle, and then put the black and white chocolate into the flower mounting bag separately to separate the water and melt it. 4. Put the beaten Raspberry Cream into the flower mounting bag and squeeze it into the lower part of the puff. Cover the upper part of the puff. 5. Cut the marshmallow into what you want Size 6. Use marshmallows as teeth and put them on one by on

3. 

   Step3:It's done with black eyes