Cooking Steps

1. 

   Step1:60 g butter. Add 120 g water Zero point five Heat 1g salt and 1g sugar to boil butter.

2. 

   Step2:The way it's opened.

3. 

   Step3:Pour all the sifted low gluten powder into the softened butter. Stir quickly and turn off the fire.

4. 

   Step4:Mixed batter.

5. 

   Step5:Choose two bigger eggs. About 115g. Break them and mix them well.

6. 

   Step6:Slowly pour the egg mixture into the batter and stir. Pour in several times. Don't pour in all at one time.

7. 

   Step7:The state of pouring egg liquid.

8. 

   Step8:It's OK to form an inverted triangle. Be sure to join in several times.

9. 

   Step9:Put it in the decoration ba

10. 

    Step10:Extrude the pattern. Preheat the oven at 200 ℃. Set the upper and lower fire time of the middle layer for 40 minutes. Wait for the puff to rise and adjust the temperature to 180 ℃ to continue baking. Observe according to the temperature of your oven. When the puff is roasted to the skin, it will turn yellow.

11. 

    Step11:I tried the state of putting tin paper and not putting tin paper. In fact, they are the same. It's ok if you don't put it.

12. 

    Step12:Out of the oven.

13. 

    Step13:It's also good without Tin paper.

14. 

    Step14:Cream in moderatio

15. 

    Step15:Make a hole in the bottom of the puff skin when it's cool. Put cream into the bottom of the puff skin with a disposable flower mounting bag.

16. 

    Step16:Finished product.