1. Prepare the ingredients first
2. Put the milk, butter, and salt in a pot and heat to a boil and turn off the heat
3. Sift in the low-gluten flour and stir evenly
4. Pour into a clean basin and let it warm
5. Put the eggs in a bowl and beat them up for later use (I used two larger eggs)
6. Add the whole egg liquid to the dough four times, stir well each time, and then add the next time
7. Stir until the spatula is lifted, the batter becomes an inverted triangle and does not fall
8. Put it into a piping bag, and line the baking tray with greased paper
9. Squeeze evenly on the baking sheet
10. Bake at 200°C for 10 minutes, then the puffs will become fat
11. Turn the oven to 180 degrees and bake for another 20 minutes.
12. Put the whipped cream into the piping bag, because it is the remaining cream before, I cut the puff into the cream with a knife, or you can change the long-mouth piping mouth to squeeze the cream into the cream
13. I break the long puffs in half and squeeze the cream in, and decorate the top with cream and fruit cubes.
14. Eat directly, one bite, crispy and sweet, and fruit cubes, it’s so delicious
