1. Put the butter and water in a pot and heat on low heat until the butter melts
2. Sift the high-gluten flour into the butter liquid and quickly blanch it into a dough. Put the pan on the fire and heat it until there is a film on the bottom of the pan. Remove from the fire.
3. Transfer the dough to a large bowl for cooling. After it is not hot, add egg yolks to it a little bit. I only added 1 egg yolk. You can add more. Each time you add it, add it again after mixing. Inverted triangle
4. Use the round piping nozzle for the mixed batter, put the batter into the piping bag and squeeze it out
5. Bake in the oven at 200 degrees for 25 minutes, take it out to cool, and squeeze fresh cream to decorate
6. You're done, chop the yellow peach into the puffs, or replace it with other fruits, and decorate it to look good.
Tips:Adding eggs to the batter tends to make the batter particularly wet, which makes it easier to squeeze.
