Cooking Steps

1. 

   Step1:Water 160g, butter 70g. Sugar and salt. Add to the pot. Prepare to heat. 100 grams of low powder for standby.

2. 

   Step2:Heat the oil and salt water on the stove until it boils. Turn down the heat. Sift in the low gluten powder. Quickly mix it with a silica gel spatula until there is no granule. Cover the bottom of the pot with a film. Make sure that the flour has been scalded.

3. 

   Step3:Hot cooked noodles. Cool them to the state of not hot hands.

4. 

   Step4:Three eggs. Put them into a bowl. Stir them evenly with an egg beater. Add them into the flour in three or four times. Every time the eggs are absorbed and added to the next time. Be patient. It's not necessary to add all the eggs. Add in a wooden shovel and turn up the flour to make an inverted triangle. Just flow down slowly.

5. 

   Step5:Use the mounting nozzle to extrude the desired size. Be sure to be quick to avoid any change in shape

6. 

   Step6:Put it in the preheated oven for 200 ℃. 10 minutes. Then turn it 180 ℃. 20 minutes.

7. 

   Step7:The baked puffs must be empty in the middle. The outside is hard.