1. Pour butter, milk, water, salt, and sugar into the pot.
2. Sift the low-gluten flour twice.
3. Heat the contents of the pot over a low heat until it boils, boil for about 40 seconds and then remove from the heat.
4. Pour the sifted low-gluten flour into the pot and mix well.
5. Continue to heat on a low heat and stir while heating to make the surface of the dough smooth. Turn off the heat when it is no longer sticking to the pan.
6. Let cool for a while after leaving the heat, add egg liquid several times. Each time it is added, the dough will absorb all the egg liquid.
7. When the batter is shiny, scrape the back of the batter and drop it slowly.
8. Put the batter into a piping bag and squeeze out a strip of about 12cm. Sprinkle with powdered sugar.
9. Preheat the oven to 190 degrees and bake for 15 minutes. Adjust the oven temperature to 180 degrees and bake for 20 minutes. Finally, adjust to 170 degrees and bake for 10 minutes. Do not turn on the oven midway.
10. Whip the light cream to make a cream sauce. Cut a cut at the bottom of the puff and squeeze the cream into the puff.
11. Finally decorate the surface with matcha chocolate sauce and raspberries.
12. Finished picture~
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