Cooking Steps

1. 

   Step1:Butter. Water. Sugar. Salt. Put them together in a pot. Heat them to a boil over medium low hea

2. 

   Step2:Take the pot off the stove. Pour in all the low gluten flour. Stir quickly until there is no dry powder. Form a hot dough

3. 

   Step3:After the dough cools down a little, add the whole egg liquid a little. Add the dough a few times. Each time, wait until the dough absorbs all the egg liquid, and then add the next time.

4. 

   Step4:The egg liquid does not need to be added completely. Add until the batter is scooped up. The batter can slowly fall down and form an inverted triangle tail and hang it on the mixing stick

5. 

   Step5:The baking tray is covered with tin foil. The paste is put into the mounting bag. The puff shape is extruded. The oven is preheated 210 degrees

6. 

   Step6:After warming up, put it on the bottom second layer of the oven. 210 ℃. 10 minutes. Until the dough expands rapidly. Adjust to 170 degrees. Bake for 20 minutes. Never open the door...

7. 

   Step7:Poke a hole in the back of Puff's butt and squeeze in casda sauce. Delicious

8. 

   Step8:Perfect.