Cooking Steps

1. 

   Step1:Put water, salt, sugar, butter (or salad oil) into the pot together. Heat over medium low heat. Stir slightly. When boiling, turn the low heat to pour in flou

2. 

   Step2:Stir quickly. Mix the flour completely. Turn off the fire when it's not sticky. The flour has been scalded

3. 

   Step3:Chopsticks stir the batter to disperse heat. When the batter cools down to not too hot, add the broken egg liquid. It can be poured in two or three times and fully stirred

4. 

   Step4:Use chopsticks to pick up the batter. The batter will be inverted triangle. If it doesn't slide, there is no need to add egg liquid

5. 

   Step5:The most convenient way of puff shaping is to dig it up with a small spoon and put it on the baking tray with tin paper. Keep a certain distance between each dough to avoid meeting after expansion.

6. 

   Step6:Or use the chrysanthemum shaped mounting mouth to squeeze the batter on the baking tray. It will have texture when baking

7. 

   Step7:Preheat the oven at 210 ℃ for 5 minutes. Bake the pan for 15-20 minutes. When the puff expands and bulges, the temperature will be reduced to 180 ℃. The surface will turn yellow brown and then come out of the oven. Be sure to bake it in place. Otherwise, it will collapse easily

8. 

   Step8:Puffs can be eaten when they are cooled and filled from the botto