Cooking Steps

1. 

   Step1:Missed the first picture. Put water, butter, sugar, salt in the pot and stir it to boil. Turn the heat down. Pour in the sifted low gluten powder. Stir it quickly to make dough. The bottom of the pot is smooth. Turn off the fir

2. 

   Step2:If the dough is not hot, you can add eggs. Add one. Stir well. Add the second. Stir well. Beat the third into the egg liquid. Add slowly. Because the thickness of the dough determines the cavity size of the finished puff

3. 

   Step3:The paste is too dry and the middle cavity is too small. Don't get too wet. Take the chopsticks and lift the paste into such a shape. It's OK. About 4cm triangle poin

4. 

   Step4:Spread the tin paper on the baking tray. Squeeze the batter with the chrysanthemum mouth. Open some distance so as not to bake together. Finally, wet your fingers. Press the sharp mouth flat. Remember this step. Otherwise, bake hard and poke your mouth

5. 

   Step5:Preheat the oven to 200 ℃ (400 ℃) and bake for 15 minutes. Adjust it to 180 ℃ (350 ℃) and bake for another 30 minutes. Do not open the oven door in the middle. You must bake it thoroughly. Otherwise, it will collapse when you take it out. It's very fragrant now

6. 

   Step6:Isn't it cute? You can like the filling in the middle. I like ice cream. Puffs can be refrigerated for a week with cling film. When you want to eat them, take them out and add the filling

7. 

   Step7:Knife cut. Add ice cream. Sprinkle with sugar powder. Fall in love with i