1. After the butter is softened at room temperature, add milk, water, salt, and fine sugar; put it on the induction cooker and heat it over medium heat until the sugar and butter melt, and boil until boiling
2. Turn to low heat after boiling, immediately add the sifted low flour, stir well and remove from heat immediately (blanch the flour, this step is the key to the success of the puff)
3. Beat the eggs and stir them into egg liquid. After the batter has cooled, add it to the batter three times in sequence, and then add it to the next time after stirring evenly.
4. Stir until the batter is picked up with a spatula, it is in an inverted triangle shape, and the shape does not fall off, it is OK (this is the second key to the success of the puff)
5. Put the 8-tooth piping nozzle into a disposable piping bag, then pour the batter into the piping bag, squeeze out a long finger shape, pay attention to lifting it up when finishing
6. Put it in the preheated oven, bake the puffs at a high temperature of 200 degrees for 10 minutes, then turn 170 and bake for 10 minutes
7. When the puffs are cold, squeeze the iced vanilla cream filling, melt the white chocolate and apply on the surface of the puffs
8. Then adjust the amount of color pigments you like to add color to the surface
9. Appreciation of finished products
10. Appreciation of finished products
