1. As shown
2. Pour the butter, water, salt, and sugar in the main ingredients into a non-stick pan, stir at medium heat until the butter is softened and blended evenly with the water. Turn to low heat, add low powder all at once, stir quickly until there is no dry flour, and turn off the heat.
3. The resulting paste is shown in a soft non-stick pan
4. When the paste is cool, add the egg liquid in 3 times and stir evenly into the piping bag
5. Framed flower bag, 8-claw flower head
6. Squeeze flowers, keep your distance
7. Preheat the oven to 210 degrees. Bake the middle layer up and down at 210 degrees for 10 minutes. After expansion, turn off the heat and bake at 180 degrees for 15-20 minutes.
8. Cool to
9. Whipped cream
10. The baked puffs are hollow, and the cold puffs, pick the bottom and squeeze in the cream.
11. Finished product, kept cold and fresh in the refrigerator
