1.
2. Bring 70g of water, salt, sugar, and butter to a boil, turn off the heat, add low-gluten flour and mix well.
3. Wait until the flour is aired to about 50°, knock in two eggs, don't add three at a time, so as to avoid the batter is too thin.
4. After the two eggs are fused, add half of the egg. If it is still very viscous, add the other half. The best puff paste should not fall when picked up by the chopsticks as shown in the picture, in a triangular shape. Too thin and too thick will affect the puff puffs.
5.
Put the prepared puff paste into a piping bag and squeeze it on the spread oil paper baking tray.
I dug two rounds with a spoon and it was great. The squeezed puffs should be separated by a gap, because the puffs will become fluffy after baking.
6.
Preheat the oven at 200° for 5 minutes, roast the middle layer up and down for 10 minutes, change it to 160° and bake for 20 minutes, pay attention to observe the puffs are yellow-brown.
ps: Do not turn on the oven halfway through, and complete it at one time. It must be baked until the time is not enough.
7. After it is out of the oven, let it cool and then sieve the powdered sugar, insert a hole in the piping bag from the bottom with chopsticks and squeeze the cream into it.
![Seasonal Vegetable Patties [baby Food Supplement] recipe](https://img.simplechinesefood.com/02/024b910033009872aea33017c755a377.jpg)
