Cooking Steps

1. 

   Step1:Heat salt, water, sugar and butter together in a pot. Stir while heating. Let the oil and water mix well.

2. 

   Step2:When the butter water boils, add the low gluten flour in one time and mix it well. At this time, the batter is all boiled.

3. 

   Step3:When the batter is not hot, add the egg liquid. The egg liquid should be added in three times, separately and evenly stirred.

4. 

   Step4:The viscosity of the final batter is as shown in the figure. It's an inverted triangle about 4cm. And it doesn't drip (this is the key to the success of puff

5. 

   Step5:Choose a big chrysanthemum beak and put it in the decoration bag. Put the batter in the decoration bag (the decoration bag can be folded in the cup. It's more convenient to put the batter

6. 

   Step6:I forgot to take photos of the puffs squeezed out of the flower mounting mouth. The guys without the flower mounting bag can use two spoons to form small dough of the same size and put it in the test plate. Don't worry about whether the dough is perfect or not. Just expand when baking.

7. 

   Step7:Preheat the oven 210 degrees. Put it in oven for 210 minutes at ten degrees. Make puff fully expand. Then turn to 180 and bake for 25 minutes or so.

8. 

   Step8:Whipped cream with sugar will not disappear easily. Choose a round flower mounting mouth and put it into a flower mounting bag. After the puff is baked and cooled, poke a small hole in the bottom of chopsticks and put in cream. You can taste it beautifully.