1. Put butter, water, caster sugar and salt into the pot together
2. Heat to a boil, remove from heat
3. Mix and sift in low flour and wheat green flour
4. Stir until there is no dry powder
5. Continue to stir while heating, let the water evaporate gradually, remove from the fire, and form a dry dough
6. After the two eggs are broken up, add them to the dough several times, stir well each time, and then add the next egg mixture
7. Stirred batter
8. The final effect of the batter is that it can be in an inverted triangle state on the scraper.
9. Put the batter into the piping bag (the piping mouth is as you like), squeeze it into the baking tray, and bake in the oven at 200 degrees for 15 minutes. At this time, the puffs have expanded, and then turn the oven to 180 degrees and bake for another 15 minutes.
10. Bake and let cool
11. Prepare the whipped cream (add icing sugar to the whipped cream and whip)
12. Put the cream into the piping bag and squeeze it into the puff from the bottom.
Tips:1. After heating the dough, add egg liquid after it has cooled slightly
2. The egg liquid should be added with the batter presenting an inverted triangle on the spatula. If it is too dry, add the egg liquid
3. The puffs squeezed into the cream should be stored in the refrigerator, and it is best to eat them within three days
