Cooking Steps

1. 

   Step1:1. Prepare the materials. Weigh them according to the formula. Pour butter, water and milk into the basin together. Then heat them over a small fire. Mix them gently with an egg beater. Heat them until the liquid is slightly boiling. Start to bubble.

2. 

   Step2:2. After heating and slightly boiling, quickly sieve in the low powder. At the same time, use the eggbeater to quickly stir. Stir evenly. Turn off the fire.

3. 

   Step3:3. Wait for the batter to cool (the pot is not hot). Pour in the broken egg liquid three times. (add the egg liquid for the last time depending on the situation. If the batter is thin, pour less later. Because each egg is different in size. I forgot to take a picture of this step.) stir until the batter is even and smooth. Lift the eggbeater into an inverted triangle.

4. 

   Step4:4. Choose the flower mounting mouth (according to your preference, you can use different types of flower mounting mouth). Paste into the flower mounting bag. Start to extrude the shape. The space should not be too dense, because it will swell after heating.

5. 

   Step5:5. Preheat the oven first. The upper and lower temperature is 180. Preheat and place in the baking tray. Upper and lower temperature one hundred and eighty point two zero About minutes. Pay attention to observe the color. The surface color is golden.

6. 

   Step6:6. Whisk the cream with sugar in an electric beater until it is sharp.

7. 

   Step7:7. Squeeze cream from the bottom of the puff. According to your favorite. Like to squeeze more. Do not like can not add cream.