Cocoa Wheel Puffs
by Pineapple Nana
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Put the butter, milk, salt, and sugar in a snow pan and heat it to boil.
2. Sift in the low powder and stir evenly, then heat until a film appears on the bottom.
3. When the temperature is lowered, add egg liquid in portions and mix well.
4. The amount of egg liquid added is not determined, but the state of the batter shall prevail until the scraper is lifted and the batter becomes an inverted triangle.
5. Put the batter into the piping bag, the flower mouth is 16 teeth, or you can replace it with your favorite flower mouth.
6. Squeeze the batter onto the baking tray and lift the closing position naturally.
7. Bake at 180 degrees for 35-40 minutes, and adjust the specific temperature according to your own oven temperament.
8. As for the air to cool on the net.
9. Throw away the cool puffs from the middle.
10. Squeeze the cocoa custard sauce on the puffs, squeeze as you like, and then cover the top layer for decoration.
Tips:Eggs vary in size, so add them according to the state of the batter
