1. Prepared ingredients.
2. First add all the ingredients for the puff pastry.
3. Knead the dough into a cylindrical refrigerator and refrigerate for later use.
4. Add butter, water, sugar, and salt to the main ingredients and bring to a boil.
5. Add low-gluten flour and turn off the heat.
6. Mix the flour into a hot noodle without particles.
7. Beat the eggs.
8. Divide it into several times and slowly add it to the dough, mix thoroughly each time, and then add the next egg mixture.
9. The final batter is sticky and can pull out a large piece of dough. About 75 grams of egg liquid is used.
10. The mixed batter is packed in a piping bag.
11. Squeeze on the baking sheet.
12. Then slice the frozen puff pastry and place it on the surface of the puff embryo.
13. Preheat the oven at 18 degrees for 35 minutes in the middle.
14. Whip the whipped cream with sugar.
15. Framed flower bag.
16. Squeeze it into the puff from the bottom.
17. The fragrant and crisp red cream puffs are ready.
Tips:1. Do not open the oven while baking the puffs, otherwise they will collapse.
2. The greased paper on the baking pan will not stick to the baking pan.
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