1. After the butter has softened at room temperature, add milk, salt, and fine sugar; place it on the induction cooker and heat it over medium heat until the sugar and butter melt, then turn to a low heat after boiling.
2. Immediately add the sieved low flour, use a silicone spatula to quickly and vigorously, continue to stir continuously, so that the flour is completely mixed with the liquid and becomes a hot dough. Turn off the heat until a film appears at the bottom of the pan (this is one of the keys to the success of the puff).
3. Beat the eggs and stir into egg liquid.
4. After the batter is cooled, add a small amount to the batter several times in sequence, stir evenly with four chopsticks, and then add the next time.
5. Stir it until the batter is lifted, and it is in an inverted triangle shape, and the shape does not fall off, just fine (this is the second key to the success of the puff).
6. Add chopped dried cranberries and mix well.
7. Put the large 6-tooth piping nozzle into a disposable piping bag, and then pour the batter into the piping bag.
8. In the lightning puff mold, squeeze out a tight "Z"-shaped finger shape, pay attention to lift it up when finishing, and use your finger to dip clean water to flatten the end.
9. Put it into the preheated oven and bake it at 200 degrees for 10 minutes to form the puffs, and then turn it to 170 for 10 minutes.
10. Decorate the puffs with cherry jam, so delicious!
Tips:1. Keep the milk and water in a boiling state, add flour, mix thoroughly into a dough, and then turn off the heat;
2. The amount of eggs is adjusted according to the consistency of the batter to make it reach: the consistency of the inverted triangle;
3. When baking, first use a high temperature of 200°C to quickly puff the puffs, and then lower it to 170°C to dry the moisture slowly.
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