Cooking Steps

1. 

   Step1:Drain the butter and salt in a small pot. Melt the butter over medium heat. Heat until the water boils.

2. 

   Step2:Turn off the fire. Brush in the low powder and sugar free cocoa powder that has been brushed twice.

3. 

   Step3:Stir gently. Don't form pimples. Knead again. Heat the skillet over medium heat for another minute. Turn up and down with a spatula. After heating, put the dough into a basin and cool for 2 minutes.

4. 

   Step4:Put the eggs in turn. Stir with the lowest level of the electric mixer for 1 minute. Mix the egg and the batter well.

5. 

   Step5:Put part of the paste into the decoration bag. Draw type 2. In fact, it has been proved that S-type should be drawn. The neck of a swan. Then preheat the oven 200 degrees and bake for 2 minutes.

6. 

   Step6:Put another part of the paste into the flower mounting mouth and extrude the puff dough with a diameter of about 4cm. Three laps. Then spray some water on the squeezed puff to prevent it from crackin

7. 

   Step7:Preheat 200 degrees. Put it in the oven. Up and down 200. Bake for 2025 minutes. Don't open the oven while baking. Otherwise, the puffs will be easy to retract.

8. 

   Step8:Cool down when you're ready. Cut a fulcrum in 1 / 3 of puff. Then cut two wings in the middle.

9. 

   Step9:The cream is not patted. This is the procedure. 300ml light cream. Add 50g white granulated sugar. Beat with sugar three times. Use the top grade. Until there is a sharp triangle after the mixer is put forward. Then put it into the decoration bag to decorate.

10. 

    Step10:Finished produc