Cooking Steps

1. 

   Step1:Put water, salt, sugar and butter together in a pot. Heat over medium heat and stir well. When boiling, turn the heat down. Pour in all the sifted cocoa powder and low gluten flour at one time.

2. 

   Step2:Stir quickly. Mix the flour and the material in step 1 completely. Turn off the fire after mixing evenly

3. 

   Step3:Stir up the batter and let it cool. When the batter cools to 6065 ℃, you can add eggs.

4. 

   Step4:First add a small amount of eggs. Stir until the batter absorbs all the eggs. Then add the next time. (generally, I add the egg liquid three times. The third time, observe the state of the batter more often. Don't add too much egg liquid at one time.) at this time, be sure to note that the eggs in the formula don't need to be added all the time. The batter is in the shape of an inverted triangle. You don't need to add the eggs any more. (as shown in the figure

5. 

   Step5:Put the batter into the decoration bag. I use the cookie mouth. Squeeze it onto the baking tray. Make sure that there is a space between each puff to prevent it from sticking together after expanding in the oven. Dip clean hands in cold water. Use your fingertips to flatten the sharp corners above the puff.

6. 

   Step6:Put it in the preheated oven, 200 ℃, 10 minutes, 180 ℃, 25 minutes, and let it cool dow

7. 

   Step7:Put the whipped cream into the puf

8. 

   Step8: