Cooking Steps

1. 

   Step1:Put water, butter and sugar into the po

2. 

   Step2:Low gluten powder screening for standb

3. 

   Step3:Heat the boiler over medium and low heat until it boils and then turn to low hea

4. 

   Step4:Pour in low gluten powder. Stir quickly and evenl

5. 

   Step5:Stir until there is no dry flour. Turn off the fire if there is a thin layer of skin on the bottom of the pot.

6. 

   Step6:Spread out the dough and let it cool until it's not hot. About 60 degree

7. 

   Step7:Add the eggs one by one. Stir each one until it is fully fuse

8. 

   Step8:Stir until the batter is smooth and lift up the shovel to form an inverted triangle shape.

9. 

   Step9:A large 8-tooth flower mouth is installed in the flower mounting bag. Put the batter into the flower mounting bag.

10. 

    Step10:Spread oil paper on the baking tray and squeeze out puffs in tur

11. 

    Step11:Preheat the oven. Place the baking tray in the middle layer. Bake at 180 degrees for 20 to 25 minutes.

12. 

    Step12:The color of the roasted puff skin is darker and the skin is slightly hard. Cool for standb

13. 

    Step13:Clean and dry the fruit and cut it into piece

14. 

    Step14:Pour the light cream into a stainless steel basin without water or oil, and add the sugar. Beat with ice water.

15. 

    Step15:The electric egg beater can be used at low speed until the lines are clear

16. 

    Step16:In the decoration bag, there is a long puff mouth. Put cream into the decoration ba

17. 

    Step17:The knife cuts at the waist of the puff. Don't cut it

18. 

    Step18:Cream i

19. 

    Step19:Just plug in the fruit slices.

20. 

    Step20:Finished produc