Cooking Steps

1. 

   Step1:Prepare all materials. Sift low gluten flour in advanc

2. 

   Step2:Put butter, milk, water, salt and sugar into the pot. Boil over medium heat.

3. 

   Step3:Turn down the heat. Pour in the sifted flour. Then mix it quickly. Let the liquid and flour mix completely. (I use four chopsticks to mix together). Turn off the fire after the dough is formed

4. 

   Step4:Spread the dough and let it cool a little. It's not too hot

5. 

   Step5:Break up the eggs. Add them to the dough one point at a time. Be sure to add less at a time and then stir them. The hardest work in this step is acid in the arm

6. 

   Step6:You don't need to use all Gary for the egg liquid. Chopsticks pick up the batter and make it an inverted triangle. If it doesn't drip, you don't need to add the egg liquid

7. 

   Step7:You can use a large chrysanthemum beak for paste near mounting bag. The interval is a little large

8. 

   Step8:Preheat the oven 210 degrees in advance. Squeeze the batter and quickly put it into the oven. 210 degrees 15 to 20 minutes (adjust the time according to your oven's temper). Wait until the dough expands. Turn 180 degrees 20 to 30 minutes. The color of the puff is burnt yellow and you can turn off the fire

9. 

   Step9:After a large amount of filling, you can squeeze it. I'm the whipped cream. You can choose your own filling

10. 

    Step10:I've added some rum to the whipped cream. It's not greasy