1. First make the meringue noodles, cut into small pieces of butter and bite in the microwave
2. Add butter and mix until sugar melts
3. Sift in low powder
4. Mix well
5. Knead into strips and put into the refrigerator to freeze and freeze to form
6. To make the puff batter, first sift 150 grams of low powder
7. Pour in a pot of butter, water, salt, sugar and heat over low heat
8. Until the butter melts and the water boils
9. Reduce the firepower to the minimum, and pour the sifted low powder
10. Mix quickly with a rice spoon, then remove from the heat, spread the batter as much as possible, and let it cool down quickly
11. 4 eggs beaten and stir evenly
12. When the batter cools to a temperature that is not hot, about 5 or 6 degrees Celsius, first cut 3 portions of 1 egg liquid to the bottom and mix well
13. Make 3 more portions, 1 cut to the bottom and mix well
14. The last three parts should be added in small amounts several times, and each time you add it, you must first mix well and check whether the batter can hang in the inverted triangle until you pick up the spatula and the batter is in an inverted triangle state.
15. The piping bag is first filled with a large round flower mouth, and then put in the batter
16. Extrude the round puff dough on a non-stick bakeware (preheat the oven at 210 degrees before starting this one)
17. Take out the frozen puff pastry and slice it on the puff dough
18. Bake for about 12 minutes at 210 degrees in the preheated oven, let the puff fully expand at the high temperature
19. After the puff is fully expanded, it can be baked after turning 180 degrees for 20 minutes
20. Here is a comparison of the size before and after baking
21. Whip the whipped cream with sugar until there are obvious lines that do not disappear
22. Put in a pre-installed medium round flower mouth piping bag
23. After the puffs are completely cooled, squeeze the cream into the puffs, the outside is crispy, the inside is soft, and the sweet puffs inside are complete.
Tips:1. Be sure to wait for the puff to cool completely before filling the cream, otherwise the heat of the puff will melt the cream
2. If it is not a non-stick bakeware, it must be covered with greaseproof paper. When I made it, there was a bakeware that was not a non-stick bakeware. I forgot to put greased paper on the cups.
