1. 112 grams of water, 10 grams of sugar and butter, heat it up and put it in low-powder blanching
2. After cooling, add the egg liquid and mix well, then use a whisk until smooth
3. Put it into a piping bag and squeeze into a circle vertically
4. After the butter has melted and let it cool, slowly pour a portion into 60 grams of flour and rub it to a certain extent (not too wet)
5. This picture is too wet, it can be caught in a ball. After adding the crude sugar and stirring evenly, press it into thin slices with a knife
6. Use a knife to thin it and place it on the puff that is squeezed into a circle in front
7. Preheat the oven for 10 minutes
8. Heat up and down at 180° for 15-20 minutes, bake it and let it cool, cut at the bottom and squeeze in the cream.
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