1. Prepare the ingredients, add milk and butter to the pot and cook
2. Bring to a boil, sift in low-gluten flour (keep a medium-low heat)
3. Press quickly and stir evenly until there are no particles and the bottom of the pan is peeled. After the batter is cooled, add two to three eggs in 4-5 times (be sure to let cool, or the eggs will be cooked; According to the state)
4. Slowly add the egg mixture until the batter is upside down and becomes an inverted triangle
5. Squeeze it into the baking tray with a piping bag, and preheat the oven to 200 degrees
6. Bake for about 30 minutes, and the surface will be golden enough to rise (note: do not open the oven during the baking process, otherwise the puffs will retract like a leaking balloon). 200g whipped cream, add 20 pieces of fine sugar and beat until 6-7 to distribute, squeeze in the whipped cream and add sliced strawberries and mulberries.
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Tips:Do not open the oven during the baking process, otherwise the puffs will retract like a leaking balloon.
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