Cooking Steps

1. 

   Step1:First of all, water, butter, salt, sugar in the pot, stir with a shovel and boil. Add low gluten flour and turn off the fire. Cool to the temperature (40 ℃) of the hands without soup. 2-break the eggs. Add the batter 23 times (make the batter appear inverted triangle on the shovel). 3-put the batter into the flower mounting belt. Extrude on the baking plate. 4-heat up and down the oven for 200 ℃. Preheat for 5 minutes. Bake in the lower and middle baking plates for 10 minutes. Make the puffs bubble. Bake at 180 ℃ for 20 minutes. 5-yolk Add 15g of milk and beat well with electric eggbeater. Add low-grade milk and starch and stir well. 6-boil milk and sugar in the pot. Add 5 to stir with low heat to make it thick and turn off the fire. Pour into the prepared bowl. Put in ice water and cool it quickly. Then put it in the refrigerator for half an hour. 7-make clear lines with electric eggbeater. Add 6 to mix well. Put into the flower mounting bag. 8-use flower mounting mouth on the bottom of puff Cream in the con