Cooking Steps

1. 

   Step1:Put sugar, salt, butter and water together in a container and heat it up. Melt.

2. 

   Step2:Boil. Turn off the heat. Stir evenly.

3. 

   Step3:Then pour in the low powder and stir. Mix evenly until there is no dry powder. Then turn off the fire.

4. 

   Step4:Take another container. Beat in the eggs. Stir.

5. 

   Step5:For the first time, add half of the egg mixture. Stir quickly. Then gradually add a little stir. I can't stop circling and stirring.

6. 

   Step6:Until it has such a sharp angle. This is very important. Success or failure is the key. It must have been very early.

7. 

   Step7:Framed bag.

8. 

   Step8:There is a gap.

9. 

   Step9:Beat another egg. If there was any left, it would not be used. Spoon a little bit of egg liquid. Touch the small sharp corner before. Brush the top layer with a thin layer of egg liquid. See the figure below.

10. 

    Step10:It's also very important. Don't worry.

11. 

    Step11:Preheat the oven. My oven is Changdi's. The temperature is too high. So I set the time for 20 minutes. Generally, it's recommended to take 25 minutes. The temperature is 180 degrees for the upper and lower layers. In this way, there is no need to change the temperature later. Put it in the middle layer. You can't open the oven halfway after putting it in. Otherwise, the puff will collapse. Only when the color is dark, it is set. If you are afraid of scorching, you can lower the temperature by 20 degrees. But it must have been formed. And the surface is dark. At this time, if the temperature can't prevent it from scorching, you can open the cabin door. Put on gloves and bake for a few minutes in the penultimate layer. Let the bottom dry.

12. 

    Step12:Expand slowly. Do not open the hatch in this state. Otherwise, it will fail. Wait. Little buddy.

13. 

    Step13:Make a hole in the bottom of your finger. Whisk cream (300 g) and sugar (20% 60 g of cream). Squeeze in the filling.