Cooking Steps

1. 

   Step1:Prepare all the materials. Weigh them for use. Break the eggs into liquid for us

2. 

   Step2:Put the milk pot on the stove. Light the fire. Put in water first, then 1 / 2 teaspoon sal

3. 

   Step3:Another 1 teaspoon of suga

4. 

   Step4:Pour in butte

5. 

   Step5:Now I find that the small milk pot can't be used on the induction cooker. Change the pot quickl

6. 

   Step6:Mix butter and water until the water boils

7. 

   Step7:Pour in all flour at one time. Use four chopsticks to stir it quickly (it's easy to jam the flour with a hand beater. It's hard to get the batter out when it's in

8. 

   Step8:Stir to a paste. No dry powder. Take the pot down.

9. 

   Step9:Wait for the batter to cool. When it's warm and not hot, pour in 1 / 3 egg mixture and sti

10. 

    Step10:It's found that the pan is big and shallow. It's not easy to stir. Let's put it in the milk pot again

11. 

    Step11:Mix well and then add 1 / 3 egg whit

12. 

    Step12:Keep stirring until the egg paste is thick and smoot

13. 

    Step13:Lift the chopsticks. The batter will stretch without dropping

14. 

    Step14:You should observe the degree of dryness and wetness of the batter by yourself. You don't need to use up all three eggs (look, there are still many egg liquids. It's estimated that 2.5 eggs are enough

15. 

    Step15:Scoop the batter into the decoration bag and squeeze it evenly into the baking tray paved with oil paper. There are lines on the surface of the puff made of chrysanthemum mouth. It's very beautiful. If you don't, you can squeeze the batter directly with the flower mounting bag. This recipe can be used to make 16 medium-sized puffs.

16. 

    Step16:Put it in the middle layer of the preheated oven. Bake at 200 ℃ for 30 minutes. Observe the coloring. Don't take it out immediately after baking. Let it stay in the oven for 5 minutes.

17. 

    Step17:You can put your favorite filling into the mounting mouth. Poke a hole in the bottom of the puf

18. 

    Step18:Just squeeze the stuffing into the puff.

19. 

    Step19:I use casserole. It has the flavor of old-fashioned vanilla ice cream. I don't feel bored eating a few at a time.

20. 

    Step20:Kastar sauce is also a great delicacy to make Hokkaido Qifeng.