Cooking Steps

1. 

   Step1:Prepare material

2. 

   Step2:After butter softens at room temperature, add milk, water, salt and suga

3. 

   Step3:Put it on an induction cooker and heat it over medium heat until sugar and butter melt. Bring to a boil

4. 

   Step4:Turn down the heat after boiling. Add the sifted low flour immediately. Stir well and leave the fire immediately (blanch the flour. This step is the key to the success of puff

5. 

   Step5:Break up the eggs and stir them into egg liquid. After the batter cools down, add it into the batter in three times. After mixing evenly, add the next time

6. 

   Step6:Stir until the batter is lifted with a spatula. The batter is in an inverted triangle shape. Keep the shape from falling. That's OK (this is the second key to the success of puff

7. 

   Step7:Put the 8-tooth flower mounting mouth into the disposable flower mounting bag. Then pour the batter into the flower mounting ba

8. 

   Step8:Squeeze out the long fingers. Pay attention to lifting up at the en

9. 

   Step9:Put it in the preheated oven. Bake for 10 minutes at 200 ℃ for the puff to form. Then turn 170 for 10 minutes

10. 

    Step10:When the puff cools, squeeze in the stuffing. Melt the black and white chocolate separately in wate

11. 

    Step11:Stick a layer of dark chocolate on the surface of the puff to cool it. Put the white chocolate into the disposable flower mounting bag. Cut a small mouth. Draw the Z shape on the surface. The lightning puff is read

12. 

    Step12:You can also squeeze cream or custard sauce into the bottom of the puff

13. 

    Step13: