Cooking Steps

1. 

   Step1:Put water, salt, sugar and butter together in a pot. (it's better to use a small pot, because there is not much). Heat it over medium heat until the butter melts completely. Continue heating until the water boils.

2. 

   Step2:Low heat. Pour the sifted low gluten flour into the pot and stir it quickly. It is delicate and free of particles. Be sure to blanch the flour and turn off the heat.

3. 

   Step3:When the dough in the pot is about 60 degrees. It's not hot. Pour the broken egg liquid into the pot for three times and stir it. Be sure to add it one by one. The batter can be picked up as shown in the figure.

4. 

   Step4:Put the batter into the flower mounting bag. Lay a layer of oil paper on the baking tray. Squeeze out the batter as shown in the figure. There should be a space. Because the puff skin will expand when it is baked.

5. 

   Step5:Preheat the oven 210 for 5 minutes. Bake for 10 minutes in the middle layer of the upper and lower heat at 210 degrees. Set the oven first, and then turn the oven 180 degrees to the upper and lower heat for 15 minutes. Don't open the oven in the middle. It will collapse if it's not cooked.

6. 

   Step6:The surface is golden. The baked puffs are hollow.

7. 

   Step7:Put the cream and sugar together. Beat the eggbeater for 2 minutes. It looks like cream. Don't beat it. It will be thin again after beating. It won't work. I forgot to take photos for this step....

8. 

   Step8:Squeeze the whipped cream into the puff with a flower mounting mouth or any other method. Or break the puff and put the cream directly. You can eat it directly