Cooking Steps

1. 

   Step1:Put water, salt, sugar and butter into the pot together. Heat over medium heat until boiling. Turn to low heat. Pour in all flour at once.

2. 

   Step2:Use a wooden spoon to quickly stir and wipe. Mix the flour and water completely. Stir quickly. Stir until the flour and water are combined. Turn off the heat after the non stick pot (the flour should be fully scalded

3. 

   Step3:Take the pot off the stove. Use chopsticks to disperse the batter and let it cool. When it's a little cold (about 6080 ℃), you can add eggs. Add the egg liquid in several times. After each time of mixing, add the next time. At this time, it must be noted that the eggs in the formula do not have to be all added. The batter will become wetter and smoother. Pick up the batter with chopsticks and it will be inverted triangle. The sharp corner is about 4cm from the bottom, and it will not slide. (don't drip too thin

4. 

   Step4:Then put it into the flower mounting bag. Put on the prototype flower mouth of about one centimeter. Or use the chrysanthemum flower mouth to squeeze the batter on the baking plate. (keep a certain distance between each dough to avoid the dough meeting after expanding). Put it into the preheated oven of 210 degrees. Bake for 1015 minutes. When the puff expands, reduce the temperature to 180 degrees. Continue 2025 minutes until the surface is golden yellow. Bake it in place Otherwise, puffs will sink. Don't open the oven door in the middle of baking.

5. 

   Step5:Cream with 20% sugar. Puff cools down, digs a hole in the bottom with your fingers, and inserts a small round hole into the mounting mouth to beat up the filling.

6. 

   Step6:Crispy and delicious skin, rich sagging materials and a good bite. (it can also be chocolate sauce, ice cream, etc.