1. Add milk, butter, a pinch of salt to a pot and bring it to a boil
2. Add the low powder and stir evenly, until the pan is not sticky
3. Take the batter out of the pot and put it in a basin to dry until it is not hot (about 60℃)
4. When the batter is not hot, add the egg liquid in portions. It is not necessary to add all the egg liquid, and stir evenly after each addition.
5. Until you lift the batter, hang the triangle upside down, but don't drip. Preheat the oven to 210°C, about 5 minutes
6. Put it in a piping bag and squeeze the batter into the baking tray (you can put tin foil underneath, the color will look better)
7. In the preheated oven, put the squeezed batter in the middle layer. Mine is a small 12L oven. Bake at 210°C for 15 minutes (you can see that the batter swells to no larger size). Turn to 180°C and bake for 20 minutes (you squeeze the batter) I’ve swelled into this cute look after a while away)
8. Refrigerate the whipped cream for 24 hours before whipping, and freeze for half an hour. In hotter weather, take a basin larger than the whipped cream basin and fill it with ice water or put an ice bag, and put the cream basin in the ice water basin.
9. Add whipped cream and appropriate amount of white sugar, the ratio is 10:1, and send to the flower-like shape. Be sure to watch carefully to avoid over-spending!
10. It's ready~
11. The cooled puffs (must be cooled, or the cream will melt away) squeeze the whipped cream from the bottom~bias one, delicious~
Tips:The egg liquid must be added slowly, don't finish it all at once
