Cooking Steps

1. 

   Step1:Heat the water, sugar, salt and butter together until boiling. Melt the butter completely. Stir until the water and oil are combined.

2. 

   Step2:Turn it dow

3. 

   Step3:Add flour at a time. Stir quickly until the dough is like dough. Turn off the heat. Then stir until the dough surface is smooth. At this time, the dough is completely scalded.

4. 

   Step4:Open the egg whites and yolks, mix well.

5. 

   Step5:After the dough is cooled, add the egg liquid in several times. Stir with chopsticks.

6. 

   Step6:After all the egg liquid is added, stir until the dough becomes thick and mushy. Pick it up with chopsticks and make it triangular. If the mush doesn't fall, it's just right. If it's too dry or too thin, it's not good. So when you put the egg liquid, you must add it several times in a small amount.

7. 

   Step7:You can use a spoon to dig if you don't have a flower mounting bag. I can bake two dishes at the normal ratio.

8. 

   Step8:The oven is heated up to 180 degrees for five minutes, and then adjusted for 200 minutes and 20 minutes at the top. The oven is not allowed to open during the middle time. The time is up to 180 degrees after heating for 20 minutes. This time and temperature will be adjusted according to the temper of the oven. My time and temperature are for reference only.

9. 

   Step9:Let it cool after baking.

10. 

    Step10:I use ANGA cream. Add a little white sugar. Beat with an egg beater.

11. 

    Step11:About ten minutes.

12. 

    Step12:After whipped cream is put into the mounting bag, use the mounting mouth to squeeze it into the cool puff skin. I suggest using a smaller mounting mouth to squeeze it.

13. 

    Step13:Finished products. It's better to refrigerate. The stuffing can be added according to your hobbies. It's best to refrigerate the puff skin. The stuffing can be made as you eat.

14. 

    Step14:With a cup of mellow soymilk and a few milk puffs. Beautiful afternoon tea...