Cooking Steps

1. 

   Step1:Add water, salt, sugar and oil in a non stick pot. Heat and stir over medium heat. Turn to low heat when boilin

2. 

   Step2:Sift in the low gluten flour in the pot, mix evenly, turn off the heat and air it (do not scald hands

3. 

   Step3:Beat the eggs evenly and add them to the pot in two or three times. Stir them evenly (usually two for larger eggs and three for smaller eggs) - the batter should be lifted and the trigonometric batter should be about 34cm. It should not drop if caught

4. 

   Step4:Put into the mounting bag. Preheat the oven by 210 degree

5. 

   Step5:Mount the baking tray or non stick baking tray with oil paper. Bake it in the oven for 1315 minutes or so (you can have a look when it's 13 minutes. The puff will not change when it's in the pot) and turn it to 180 degrees for 25 minutes or so (don't open the oven door. It's almost OK to see the color

6. 

   Step6:Take out the puff and let it coo

7. 

   Step7:Beat cream. Cut puffs. Squeeze in crea