Cooking Steps

1. 

   Step1:Heat butter, boiling water and sugar salt in milk pot over low heat until butter melts and boil

2. 

   Step2:After the water boils, pour the sifted flour in one time. Mix quickly and manually. Turn off the fire

3. 

   Step3:Continue to mix the batter and add a small amount of egg liquid. After the egg is well drawn, add a little more (depending on the size of the egg. 4 to 5 small native eggs are needed

4. 

   Step4:Continu

5. 

   Step5:Mix until it's delicate and smooth. When the egg puff is lifted, it will pull up a long tail

6. 

   Step6:Use the chrysanthemum flower mounting mouth to squeeze it onto the baking tray. Dip the sharp point with your hands and press it flat. The finished product will look better and separate. It will expand during baking

7. 

   Step7:Place in the middle layer of the 190 degree preheated oven for 20 to 25 minutes. (when baking puffs, we can beat the cream. Add the sugar powder and lemon juice to beat.

8. 

   Step8:You can take it out if it's painted. It's not burnt

9. 

   Step9:Cream in the crevices. Or poke a hole underneath and squeeze in the cream.