Puffs

Puffs

1. Sift the flour with a sieve in advance

2. Put water, salt, sugar, butter in the pot

3. Put it on the stove and heat it on a small fire, and stir slowly

4. When it is boiling, pour in all the flour and stir quickly with chopsticks to completely mix the flour and water

5. Then move the basin to the table, stir the batter with chopsticks to dissipate the batter

6. 3 eggs beaten

7. When the batter is not too hot, you can add eggs, pay attention to adding a small amount each time

8. Stir thoroughly with chopsticks until the batter has absorbed all the eggs, add another time until the batter is picked up with chopsticks, and the batter is in an inverted triangle shape.

9. Put the chrysanthemum decorating mouth into the decorating bag

10. Then pour all the batter in and cut the opening in the front of the piping bag

11. Squeeze evenly on the baking sheet

12. Put the baking tray into the preheated oven at 200 degrees. Bake the middle and lower layer for about 10 minutes. At this time, the puffs will expand. Lower the temperature to 180 degrees. Continue to bake for 20-30 minutes until the surface is brown Can be baked

13. After the baked puffs let cool, just squeeze the cream in.

Tips:

The egg liquid may not be used up. Just add it to the shape of an inverted triangle that can be used to pick up the batter with chopsticks. The length of the sharp corner is about 4CM, and it will not slip off!