1. Crispy method: Mix all the ingredients together, knead with your hands until the mixture is even, the sugar melts, and then knead into a cylinder and put it in the refrigerator for half an hour
2. How to make puffs: Put water, butter, sugar and salt into a stainless steel bowl, heat it over medium heat in an induction cooker and stir until it boils and melts.
3. Then immediately add the sieved low-gluten flour, stir evenly, fast to prevent the paste from falling off, and leave the heat immediately after stirring, and let it cool down.
4. Add the eggs one by one, mix well and then add another egg and mix well
5. Put it into a disposable piping bag with a round piping nozzle, and squeeze it out one by one on a baking tray lined with greased paper
6. Take out the crispy skin and cut into original slices to cover the puff body
7. Put it in the middle layer of the preheated oven, bake at 210 degrees for 10-15 minutes until the puffs are fully expanded, turn 180 degrees and bake for 15-20 minutes until they are fully cooked, and try not to open the oven door in the middle
8. Whip the cream to 70% and squeeze it into the cold puffs. It will taste better after refrigeration.
