1. Prepare materials
2. Put butter, water, and salt in a container to heat
3. After the butter has melted and boiled, turn off the heat, and pour into the sifted low-gluten flour all at once
4. Stir constantly after pouring in the flour
5. After the powder and liquid are fused, turn on a low heat and continue to stir until the dough has a film on the bottom of the pan, then turn off the heat
6. Cool to about 60℃
7. Add egg liquid in small portions
8. After adding the egg liquid, stir quickly and evenly, each time you have to wait for the egg liquid to be completely absorbed before adding the next egg liquid
9. The final batter should be the batter that can flow from the spatula, leaving a triangle-shaped batter.
10. Fix the piping mouth in the piping bag. In order to prevent the batter from flowing out of the piping mouth when pour into the batter, you can stretch a rubber band after the flower mouth.
11. After pouring the batter, remove the rubber bands and use a scraper to gather all the batter
12. Just squeeze it on the baking tray, and master the size
13. Put it in the middle layer of the oven preheated to 200℃ and bake for 30 minutes.
14. Cut off the top from 1/3 of the baked puffs after cooling
15. Put the matcha sauce into the piping bag and squeeze it into the hollow of the puff. For the method of matcha sauce, please refer to http://www.meishij.net/zuofa/niunaimochajiang.html
16. Use the piping mouth to cut out the right size on the top of the puff you just cut, and put it on the squeezed matcha sauce.
Tips:1. Don't be impatient when heating the puff batter, you need to stir carefully to avoid sticking the pot;
2. It is not necessary to add all the egg liquid, it is determined according to the wetness of the batter, if the batter meets the requirements of puffs, do not add it;
3. When squeezing puffs, you can also choose a six-tooth flower mouth, so that you can squeeze beautiful lines.
