1. Put the milk, salt, sugar, and butter into the pot together, stir while boiling over a small fire, until the butter is completely melted
2. When boiling, pour in the sifted flour in one go, stir to make the flour completely moist, turn off the heat
3. When the batter is not too hot, add the beaten eggs in three times, and stir thoroughly until the batter absorbs the eggs before adding the next time
4. Put the batter into a piping bag, cut a hole in the front, and squeeze out a strip of about 10cm
5. Bake in the oven at 210°C for 15 minutes until the puffs expand, then lower the temperature to 180°C and bake for 25 minutes, and the surface will be brown.
6. Whipped cream and sugar
7. Poke two holes in the bottom of the puff with a decorative mouth and squeeze the cream into it. Then, squeeze cream on top of the puffs and add cherries to decorate
Tips:The average finger biscuit puffs are 15cm long. I think it’s too long to eat. Personally, it’s about 10cm.
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