Ice Cream Puffs
1.
Cut 100 grams of butter into small pieces, put them in a pot with 250 milliliters of water, 3 grams of salt, and 5 grams of sugar
2.
Boil until there are small bubbles on the surface, do not need to boil it
3.
After turning off the heat, put in 150 grams of low-gluten flour that has been sifted, and stir evenly with a wooden spatula
4.
Beat the eggs, add a small amount to the dough and mix
5.
Pay attention to the divided amount, wait until the egg liquid is completely absorbed, and then add the next time
6.
Until the batter scraped up with a shovel is turned upside down into an inverted triangle
7.
The prepared batter is put in a piping bag
8.
Cut a small opening at the front end of the piping bag, and use a round puff mouth or chrysanthemum flower mouth to squeeze the batter
9.
Preheat the oven to 180 degrees, space a certain distance on the baking tray to squeeze the batter
10.
Then bake in the middle of the oven for about 30 minutes, remember not to open the oven door in the middle
11.
After the baked puffs have cooled naturally, cut them in the middle and squeeze your favorite ice cream.
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