1. Mix low-gluten flour and golden cheese powder and sieve twice.
2. Cut the butter into small pieces, add water, milk, salt, and sugar, and heat until it boils off the heat.
3. Pour the sifted flour all at once and stir quickly.
4. After mixing well, turn on the heat again, use medium heat, and stir while heating until a thin film appears on the bottom of the pot, turn off the heat.
5. When it is not hot, pour the whole egg liquid in 4 times. (Stir well each time and add the next time)
6. The mixed batter is shiny, smooth, and viscous. When the scooped batter falls slowly, it forms an inverted triangle shape.
7. Put the batter into the piping bag. (Use a round flower mouth with a diameter of about 1cm)
8. Squeeze a round batter about 4cm in diameter at intervals, and sprinkle an appropriate amount of pearl candy.
9. Bake for about 20-25 minutes at 180 degrees in the middle and upper and lower heat, until the surface is colored and swells upright, turn off the heat and continue to simmer for 5 minutes, then take it out and let cool.
10. Squeeze the cream from the bottom.
Tips:1. The flour must be blanched: the flour must be sieved so that there are no lumps in the flour. When ironing the batter, stir it evenly and do not produce dry noodles. When preparing the batter, make sure that the flour is completely hot and blanched to prevent the bottom of the pot from being mixed.
2. The degree of dryness and wetness of the batter is moderate: the batter is too wet, the puffs are not easy to dry, and it is not easy to maintain the shape. The baked puffs are flat, the skin is not crispy, and it is easy to collapse. If the batter is too dry, the expansion of the puff is reduced, the expansion volume is not large, the skin is thicker, and the internal cavity is small.
3. Remember not to open the oven door during baking, otherwise the puffs will collapse after they are out of the oven.
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