1. The eggs are beaten in advance, and the flour is also weighed and set aside for later use.
2. Put the milk, butter and salt in a non-stick pan and bring to a boil over low heat.
3. Turn off the heat immediately after boiling, and then put the flour in and mix well.
4. Stir until there is no dry powder.
5. Then turn on a small fire and stir continuously with a silicone knife until a layer of white film appears at the bottom and then turn off the heat.
6. Then pour the batter into a larger container, and when the temperature drops to about 60 degrees, add the eggs in three batches and mix them evenly. Each time you add eggs, you must mix them well before adding them again.
7. After stirring, use a spatula to scrape up the batter, and it will drip down in an inverted triangle to indicate that the batter is successful. At this time, you can preheat the oven to 210 degrees.
8. Then squeeze the batter into the baking tray with a flower-shaped piping nozzle and put it into the lower layer of the oven.
9. Bake for a total of 25 minutes: first bake at 210 degrees for 15 minutes, then lower the temperature to 180 degrees and bake for another 10 minutes. The puffs are very bulging.
10. Mix the golden diamond sweet cream and whipped cream, and use an electric whisk to beat like this.
11. Then squeeze the cream into the puffs, sprinkle with cocoa powder and matcha powder for decoration.
12. Finished picture.
Tips:I use a mixture of 2 types of cream to whip, which is sweeter, or you can whip light cream directly to squeeze it into the puff
