1. Sift low-gluten flour
2. Cranberries in the milk, beat evenly with a food processor
3. Add cranberry milk to the milk pan, then add corn oil
4. Stir evenly with a whisk
5. Bring to a boil, turn off the heat
6. Add sifted low-gluten flour, sugar and refined salt
7. Stir quickly into a paste
8. Add the eggs in two portions
9. Whipped into a flowable paste
10. Put the puff paste into the piping bag
11. Squeeze the batter into the baking pan, leaving a gap in the middle
12. Put it into the preheated oven, heat up to 200 degrees, lower the heat to 180 degrees, middle layer, bake for 20 minutes
Tips:After baking, do not open the oven door immediately, take it out after the temperature drops, otherwise the puffs will collapse.
