1. Prepare the materials
2. Turn the butter on a small cremation
3. Add water, salt and sugar to a boil on low heat, melt and stir evenly
4. Pour the flour and mix quickly evenly
5. Stir until the dough is fully integrated, then turn off the heat and cool thoroughly
6. Beat three eggs and slowly add them to the dough in multiple times, let the dough and the egg liquid fully merge each time
7. Until the batter is lifted and can be in an inverted triangle shape, you can
8. Use a spoon to gently scoop out the batter and put it in a non-stick baking pan. You can also put it in a piping bag and squeeze it out.
9. After baking at 210°C for 20 minutes, turn to 180°C for 35 minutes. The puffs must be baked in place, otherwise the puffs will not bulge and will collapse!
Tips:When adding the egg mixture, be sure to add it slowly until the dough is fully integrated and it is in an inverted triangle shape. Even if the egg mixture is not used up at the end, it will be fine. The baking temperature must be adjusted according to your own oven, and baked in place, otherwise the puffs will collapse when they are out of the oven!
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