Cooking Steps

1. 

   Step1:First put the butter, sugar and salt into the water. Boil over medium heat. Mix them well with the wate

2. 

   Step2:Turn on the heat. Pour in the flour with low gluten and mix it quickly. Mix the flour and the material in the pot until it doesn't stick to the pot. (I use three chopsticks to mix it together. Then I will mix it quickly

3. 

   Step3:Put the dough aside and let it cool a little. It 's time to beat the eggs. Beat three eggs into the whole

4. 

   Step4:Pour the beaten egg liquid into the batter several times. Make sure to pour it evenly and then pour it down again. The egg liquid may not be all used up. The dough poured into the egg liquid will be more and more sticky and wet (I use native eggs. It's smaller. So the three eggs are just used up. When mixing, I also use three chopsticks to stir them together

5. 

   Step5:Use chopsticks to pick up the batter. The batter won't fall off. It's 45 degrees sharp. The batter will be stirred. So remember not to pour out the egg liquid all at once. Otherwise, too much batter will be thin

6. 

   Step6:Spread tin paper on the baking tray. Put the batter into the decoration bag. Extrude each circle on the baking tray. Separate them when extruding. Prevent sticking together when expanding (spoon can be used if there is no decoration bag). Preheat the oven. Heat it up and down for 210 degrees. Put it into baking for 10 to 15 minutes after preheating

7. 

   Step7:When you see the puff expanding, turn the oven up and down to 180 degrees. Bake it for 25 to 30 minutes. When it's a little burnt yellow on the surface of the puff, you must not open the oven during the baking process to prevent it from collapsing

8. 

   Step8:The crisp and fragrant puffs are coming out. Because I don't have any cream, I just eat them alone. You can send some more cream and put it in. It will taste better (absolutely hollow inside)