1. Put water, butter and salt in a small pot, melt the butter over medium heat, heat until the water boils and turn off the heat
2. Use a sieve twice to sieve the low- and unsweetened cocoa powder
3. Gently stir the melted butter and cocoa powder to form a paste. Put the small pot on medium heat and heat for 1 minute. Flip up and down with a spatula. After heating, put the batter in a basin to cool for 2 minutes
4. Put the eggs one by one. Stir for 1 minute with the lowest setting of an electric stirrer. Stir the egg and batter evenly
5. Put part of the batter into the piping bag. Draw type 2. In fact, practice has proved that s-shaped should be drawn. The neck of the swan. Then preheat the oven at 200 degrees and bake for 2 minutes
6. Put the other part of the batter into the decorating nozzle ~ extrude the puff dough about 4cm in diameter. 3 laps are enough. Then spray some water on the top of the squeezed puffs to prevent cracking
7. Warm up to 200 degrees. Put it in the oven. Up and down 200. Bake for 20-25 minutes. Don't turn on the oven during roasting during this period. Otherwise, the baked puffs are easy to retract
8. Cool after it's ready. Cut a fulcrum at 1/3 of the puff. Cut two more wings in the middle
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