1. Pour the prepared room temperature softened butter, milk, salt, and sugar into a small milk pot.
2. Put the small milk pot on the stove and heat it to boiling.
3. When the water boils, the bubbles are turned to a low heat, pour in the low-gluten flour, and quickly stir into a dough.
4. Stir evenly into a dough.
5. When the batter has cooled to the point where it is not hot, add the egg liquid in small portions, each time after the absorption is complete, add the next time. Stir up the batter to form an inverted triangle.
6. Put the batter into a piping bag with a chrysanthemum mouth. Squeeze it into the doughnut mold, like a cookie dough.
7. After preheating the oven at 210 degrees, place the mold in the middle and bake for 10-15 minutes. After the puff is expanded and set, turn to the upper and lower fire at 180 degrees and continue to bake for 20-30 minutes until the surface is yellowish brown.
8. After being out of the oven, it will be demoulded and transferred to a cooling rack for cooling.
9. Add whipped cream and sugar, pour it into a basin and spit directly, put it in a piping bag for later use.
10. Use a knife to make a cut in the outer circle of the puff, fill in the whipped cream, and add the fruit cubes. Sprinkle an appropriate amount of chocolate sauce on the surface of the puff ring. Looks will add points!
11. Finished picture.
Tips:1. Use butter to soften at room temperature in advance.
2. Add the divided egg liquid and stir well so that it is in an inverted triangle state.
3. For each different brand-name oven, adjust the temperature according to your own. Observe the yellowish brown on the surface of the puff ring.
4. What kind of fruit can be put on personal favorite.
