Cooking Steps

1. 

   Step1:8

2. 

   Step2:Boil 70g of water, salt, sugar and butter in a pot. Turn off the heat and add low gluten flour once and mix evenl

3. 

   Step3:Let the flour dry to about 50 ° and knock in two eggs. Do not add three eggs at a time, so as not to make the batter too thin.

4. 

   Step4:After the two eggs are fused, add another half of the eggs. If it is still very sticky, add another half. The best puff paste should be picked up like chopsticks in the picture and won't fall. It's triangular. Too thin and too thick will affect puff bulkiness.

5. 

   Step5:After the two eggs are fused, add another half of the eggs. If it is still very sticky, add another half. The best puff paste should be picked up like chopsticks in the picture and won't fall. It's triangular. Too thin and too thick will affect puff bulkiness.

6. 

   Step6:Put the prepared puff paste into the flower mounting bag and squeeze it on the oiled paper baking tray. I dig two circles with a spoon, which is also very good. The squeezed puffs need to be separated by a gap between the left and the right, because the puffs will be fluffy and enlarged after baking.

7. 

   Step7:Preheat the oven at 200 ° for 5 minutes. Bake the middle layer for 10 minutes. Bake it at 160 ° for another 20 minutes. Observe that the puff is yellowish brown. PS - do not open the oven in the middle of the process. Finish it at one time. Be sure to bake it to the time. If the time is not enough, it will collapse.

8. 

   Step8:Let it cool and sift the sugar powder. Put a hole in the flower mounting bag with chopsticks at the bottom and squeeze in the cream.

9. 

   Step9:Finished produc

10. 

    Step10:Grea