Cooking Steps

1. 

   Step1:Sift low gluten flour and infant formula. Children over one year old can use ordinary milk powder instead of formula. If you don't have milk powder and don't mind if you don't have milk fragrance.

2. 

   Step2:Knock an egg and beat it well.

3. 

   Step3:Add 60g water and 10g vegetable oil into the milk pot.

4. 

   Step4:Boil over low heat. Pour in the mixed powder.

5. 

   Step5:Keep stirring until the water is dry.

6. 

   Step6:Take it up and let it warm.

7. 

   Step7:Add the egg liquid into the dough in three times. Mix well with a scraper every time. The temperature of the dough should not be high. Otherwise, the egg liquid will be scalded. In addition, the addition of several times helps to better mix absorption. In addition, it can better grasp the amount of added egg liquid. Too thin and too thick is not appropriate.

8. 

   Step8:Stir until the egg mixture is completely mixed with the dough. It is slightly viscous but can flow. Note that if it's too dry and thick, add a little more egg liquid. Otherwise, add a little less.

9. 

   Step9:Put it in a flower mounting bag.

10. 

    Step10:Spread oil paper on the baking tray. Extrude the pattern.

11. 

    Step11:Put it in the middle layer of the oven that is preheated to 180 degrees in advance. Bake at 180 degrees for about 20 minutes until the puff is slightly colored.

12. 

    Step12:Put it into a sealed tank and keep it at room temperature. Eat it in two or three days