Puffs
1.
Soften the butter at room temperature, cut into pieces, put water, salt, and butter in a pot. Boil the butter over medium-low heat until the butter turns into a liquid state, with small bubbles surrounding it and the water boils.
2.
Remove from the heat immediately, immediately add the low-gluten flour, stir in a circular motion with a wooden spatula, so that the flour is evenly blanched and becomes dough. Turn on a low heat, heat the dough to remove moisture, flip it with a wooden spatula, and it will be ready for 4-5 minutes.
3.
Put the dough in a stainless steel bowl, spread it out and dissipate it until it is not hot or hot, break up 3 eggs, add the egg liquid in several times (3-4 times) and beat evenly with a manual whisk each time. Until the dough completely absorbs the egg liquid, the batter becomes smooth and fine. Use a spatula to shovel up in an inverted triangle, but do not lower it.
4.
Pour the batter into a piping bag (round or flower-shaped piping mouth), then put oil-absorbing paper on the baking tray, and squeeze out a ring shape on it, the size of which is your own. Dip a fork with a little water and flatten all the peaks on the surface of the batter.
5.
The box is preheated at 200 degrees, the fire is above and below, and the middle layer is baked at 200 degrees for about 25 minutes (mainly in your own oven, mainly for the golden bulge). The most important point is that you must not open the door during baking. Have been tested until well.
6.
Bake, take out and let cool, not hot, cream filling, beat with a whisk until it is hard, the corners of the mountain do not move, you can
7.
Put the whipped cream into a piping bag with a long beak, insert it from the bottom of the puff buttocks, squeeze in the cream filling, until it is full.
