Cooking Steps

1. 

   Step1:First, pour the butter, water, salt and sugar into the non stick pot. Melt the butter over low heat. Bring to a boi

2. 

   Step2:Pour in all low flour. Quickly stir with chopsticks in one direction. When all flour is hot, turn off the fire

3. 

   Step3:Use chopsticks to spread the batter, heat dissipation, etc. until it's not hot. Add the whole egg liquid in several times. Add it after each time. Mix the batter until it's smooth. Use chopsticks to pick up a pile of batter to see if it can form an inverted triangle on chopsticks without dropping

4. 

   Step4:Mounting bag for cookie mouth. Paste for mounting bag. Baking tray for tinfoil. Squeeze thicker than cookie. Keep a distance, because it will get bigger

5. 

   Step5:The oven can preheat the batter at 210 degrees. Heat it up and down. Put it in the middle. Bake for 13-15 minutes. When the tip is colored, adjust it to 180 degrees. Heat it up and down. Never open the oven door in the middle. 13-15 minutes. Just color it up. Take it out. When it's cool, make a hole in the bottom with chopsticks

6. 

   Step6:Cream off. Frame the flower bag. Squeeze it into the puff and it's done