Cooking Steps

1. 

   Step1:Prepare ingredients: 40g flour, 1 egg, 10g vegetable oil, 60g water and 10g milk powder. PS - the flour here is relatively loose. I use ordinary flour that usually makes dumplings and steamed buns at home. I don't use low gluten flour or high gluten flour specially.

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   Step2:Pour the prepared water and vegetable oil into the pot. Boil over low heat.

3. 

   Step3:Stir with a scraper. Boil the water and oil to a slightly boiling and bubbling state. PS - turn off the fire if you boil it a little bit

4. 

   Step4:Sift the milk powder and flour through a sieve and put them into the pot. PS - be sure to sift. Avoid big lumps. Otherwise, the dough is not delicate. The taste of the prepared puff will also be affected. If there is no milk powder at home, use a little sugar instead. If you don't have any sugar, it won't taste very good.

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   Step5:Use a scraper to mix flour and water into a dough.

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   Step6:Look. The dough is the feel of plasticine. It's smooth and delicate. It's a little greasy because of the vegetable oil. PS - the dough will be a little hot. Be sure to take it out and put it in a big bowl. Cool it a little bit. If you add egg liquid directly, the egg liquid will be cooked directly.

7. 

   Step7:Break up the eggs in a small bowl. PS - I see Xiaosi's mother uses a whole egg here. I believe there are many babies to question. Doesn't it mean that the baby can't eat egg white before the first year of life? In fact, the feeding guidelines of these two years have been changed. The ingredients that cannot be added before one year old include milk and honey. The order of adding other foods is not required. Because late addition of certain ingredients will not reduce the risk of allergy, but it may lead to partial diet. So you can try a small amount of baby to see if it is allergic to egg white. As long as you are sure that it is not allergic, you can try to add the whole egg.

8. 

   Step8:First add 1 / 3 of the egg liquid to the dough. PS - it must be added less at a time and then stirred evenly. The dough can absorb the liquid better. Otherwise, it's difficult to stir evenly. Note: because the water absorption of flour is different. Especially some sisters use low gluten flour and some use medium gluten flour. So the added egg liquid must be added according to the shape. It can't be added all at once. Once the batter is made too thin, it can't be squeezed out more three-dimensional Smal

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