Low gluten flour 100g, butter 90g, about 3 eggs, sugar 2 1g, water 155g, salt 1g and cream 200g.

Exercise:

1, butter or corn oil can be added to the clean water, and all the sugar and salt are poured into the pot, heated to boiling on medium fire, and the liquid is continuously stirred and mixed.

2. Turn off the fire first, sift in the flour and stir quickly, then turn on the low heat for about half a minute, and keep stirring and mixing.

Let it cool down after turning off the fire. At this time, you can break up the three eggs. When it is not too hot, add the egg mixture several times. The amount of eggs is added according to the dough, so look at the state after adding a part at a time. If it doesn't work, add a little more and continue stirring until the dough becomes an inverted triangle, which is not suitable for falling.

4. Put it in a piping bag, and the piping opening can be of any shape. At this time, you can preheat the oven at 190 degrees for 5 minutes, spread a layer of oil paper on the baking tray and quickly squeeze it into the baking tray. The size is up to you.

5. Bake in the oven 190 degrees for about 23 minutes, turn off the fire for 2 minutes, take it out, let it cool, add 200g cream and 15g sugar to make a cream cream, then poke a hole in the bottom of the puff and squeeze in the cream. The skin is crisp and the slag is delicious.

Summary: The amount of eggs is not fixed, mainly depending on the dough state. Pour the flour into a boiling pot, stir it quickly and evenly, and then heat it again, so that the puffs are stable and crisp. Use more egg liquid. If you just pour the flour into the pot and mix it evenly without heating, then the number of eggs needs to be reduced by at least half an egg. The dough should not be too thin, or it will collapse a little after baking.