1. Put the butter, sugar, water, and salt into a clean milk pan, and heat it over a medium-low heat until bubbles are bubbling around;
2. Pour in the sieved low flour and stir quickly to form a dough;
3. After mixing the low powder into a dough, leave the fire quickly;
4. When the batter is cold until it is not hot, add egg liquid in portions;
5. After the egg mixture has been added and mixed, the batter state is to lift the spatula, and the batter becomes an inverted triangle;
6. Put the batter into the piping bag and squeeze the puff mold into the school kitchen;
7. Put it in the preheated oven, bake at 200°C until the puffs expand, then turn at 170°C and bake for 20 minutes. Please refer to your own oven for specific time and temperature.
8. 200 grams of whipped cream and 15 grams of sugar for whipping;
9. Cut the puffs in the middle and squeeze in the whipped cream.
10. Match your favorite fruits.
Tips:1. Do not add eggs all at once, lift the spatula and the batter is in an inverted triangle to stop adding egg liquid;
2. The oven must be preheated in advance, so that the puffs can expand rapidly when exposed to high temperatures. Please refer to your own oven for the specific time and temperature.
