Cooking Steps

1. 

   Step1:Add water, salad oil, salt and sugar to the pot and bring to a boil.

2. 

   Step2:Turn the heat to add low gluten flour. Stir quickly with a spoon until it doesn't stick. Turn off the heat.

3. 

   Step3:Cool until it's not too hot. Add the eggs in batches and stir evenly. Stir until it is lifted with a spoon and does not fall into an inverted triangle shape.

4. 

   Step4:Use the mounting nozzle to squeeze on the tin paper. Bake in the oven at 210 ℃ for 1015 minutes until it expands.

5. 

   Step5:Baking to this state can reduce the temperature to 180 ℃ and then bake for 2030 minutes.

6. 

   Step6:It's done. Just squeeze in the cream at the bottom. The crispy taste on the surface just after baking is too good.