Cooking Steps

1. 

   Step1:Prepare ingredients. Break up eggs for use.

2. 

   Step2:Pour water into the milk po

3. 

   Step3:Add 1 teaspoon suga

4. 

   Step4:Add 1 / 4 teaspoon sal

5. 

   Step5:Add 80g butte

6. 

   Step6:Medium and small fire heatin

7. 

   Step7:Off fire when boilin

8. 

   Step8:Quickly pour in low gluten flou

9. 

   Step9:Use a rubber scraper to quickly stir until there is no dry flour. Make sure all flour is scalded.

10. 

    Step10:Spread out the dough to cool i

11. 

    Step11:When the dough is not hot, pour in half of the egg mixture and stir evenly.

12. 

    Step12:At the beginning of mixing, it will form a block. It is not smooth.

13. 

    Step13:The dough is dry, to

14. 

    Step14:Pour in the egg mixture again. Mix well each time. It's not necessary to pour it all in. As shown in the picture, the egg paste is smooth. There can be a 4cm long batter on the rubber scraper, and it won't drip.

15. 

    Step15:Prepare the flower mounting bag and the flower mounting mouth. The puffs made with the flower mouth have patterns; it's OK to use only the flower mounting bag without the flower mouth. The puffs made have no patterns.

16. 

    Step16:Put the egg paste into the flower mounting bag. Squeeze it on the baking plate. One plate can make 25 Mini puffs.

17. 

    Step17:Keep a distance between each puff so that it doesn't stick together when baking.

18. 

    Step18:Preheat the oven at 210 degrees. Place the pan in the middle of the oven. Bake at 210 degrees for 10 minutes. Then bake at 180 degrees for 10 to 15 minutes.

19. 

    Step19:When the color is golden.

20. 

    Step20:Weigh 200g cream + 15g suga

21. 

    Step21:Sent to flower mounting stat

22. 

    Step22:Mounting ba

23. 

    Step23:Just squeeze the cream into the puff.

24. 

    Step24:Cut it open. The hollow part of the puff is well roasted.

25. 

    Step25:Finished product drawin