1. Put water, salt, sugar, and butter into the pot together, heat over medium heat and stir slightly to melt the butter completely
2. After the water boils, turn to low heat and pour all the flour into the pot at once
3. Stir quickly so that the flour and water are completely mixed together. Stir until all the flour and water are combined.
4. Turn off the heat after the nonstick pan
5. When the batter is not too hot, add the egg liquid in portions, stir until the batter absorbs the eggs completely, and then add another time
6. The picture shows the prepared batter, moist and delicate
7. Prepare the dough materials, knead and knead the dough by hand to complete the basic fermentation, remove the fermented dough into even small balls
8. Roll the dough into an oval shape with a rolling pin, then roll the dough into a strip from bottom to bottom, and place it for secondary fermentation
9. After the dough is fermented, sweep the egg liquid, put the cooked puffs into the piping bag, and evenly squeeze the linear batter on the dough
10. Preheat the oven to 180 degrees, the middle level, the upper and lower heat, bake the golden bake for 18-20 minutes
Tips:For surface batter, custard sauce can be used instead of puffs.
