Cooking Steps

1. 

   Step1:Step1 - first, make the external beauty, that is, the puff part. My aunt used a basin to weigh the wet materials (don't use the pan to be used later. It will make mistakes). Combine the milk + water + butter + sugar + salt and weigh them before use.

2. 

   Step2:Step2 - two whole eggs, one basin for use; one basin for low gluten flour; when we are ready, we will open the pan on the stove. Because the whole operation process is very busy, we'd better follow the above basin division method. At least it can slow down your cursing state^_ ^。

3. 

   Step3:Step3 wet material basin is all poured into my aunt's favorite pan. Medium and low heat. Start. Melt butter and sugar. Turn off the heat after boiling.

4. 

   Step4:Step4 boiling state is as shown in the figure. In this state, please hold the low gluten flour basin with one hand, turn off the fire with the other hand and speed.

5. 

   Step5:Step5 low gluten flour is quickly poured into the pan at the first time. Stir it to make the low gluten flour fully absorb the liquid. The dough texture is OK.

6. 

   Step6:Step6 - Dough picture. Basically no liquid. Then we need to fire again. Please turn it to a small fire. We need to burn the dough until the whole dough looks like the air hole is open. The bottom of the pan starts to feel coking. During this time, please don't stop stirring the dough. Make it evenly heated (this step must be done in place. Otherwise, the puff won't grow high. The whole process should be at least 1 minute. Of course The gas situation varies from house to house. It's mainly because the dough can't be burnt. But it's like the place where the liquid part in the pot is dried. You can turn off the fire.

7. 

   Step7:STEP7 - after turning off the fire, we first mix the eggs. Then we don't need to wait for the dough to cool down. We directly, slowly and repeatedly inject the egg liquid. Then we quickly mix + inject the egg liquid. Quickly mix + inject the egg liquid. Quickly mix and repeat n times until the egg liquid is completely poured in. The dough fully absorbs the egg liquid. The viscosity reaches. Lift the mixing rod. The dough hangs down and adheres to the mixing rod Triangle hanging at the bottom of mixing rod. Falling state

8. 

   Step8:The step8 puff material is in place. Now please put out the flower head and the flower bag. This quantity can be used to make about 13 small puffs (for reference) to start the oven synchronousl

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