1. Put the butter, sugar, water, and milk in the pot, melt the butter and bring it to a boil over medium and low heat. Turn off the fire.
2. Pour the sifted low-gluten flour into the pot and stir to form a dough.
3. Cool the dough to 40-50 degrees Celsius. After breaking up the eggs, add the cooled dough in portions until the dough is picked up by a spatula and falls into a square shape.
4. Put the mixed dough into a piping bag, and squeeze it into a baking pan with a high-temperature tarp using a round nozzle.
5. Preheat the oven at 210 degrees, put in the squeezed puffs and bake for about 15 minutes.
6. The puff pastry is ready.
7. Put the whipped cream and whipping tools in the refrigerator for 20 minutes, and then start whipping the cream. During the whipping process, you can add powdered sugar as appropriate according to your personal taste to adjust the sweetness of the whipped cream.
8.
Put the whipped cream into the piping bag and squeeze it into the puff with the piping mouth.
Put the squeezed puffs into the refrigerator freezer for half an hour.
Tips:Step 3 is more difficult, it needs to be added according to experience, a small amount of times.
