60g butter/125g water/1g salt /6g sugar /75g low-gluten flour (sieved in advance) /2-3 eggs?

Exercise:?

1. Add butter, sugar, salt and water to the pot, and heat it on low heat until it boils and bubbles, then turn to low heat.

2. Quickly add low-gluten flour and stir until there is no dry powder, and dough will be formed soon. After the dough is formed, continue to stir-fry for about 1 min, turn off the heat, put it in a bowl and let it cool to room temperature. ?

3, 2-3 eggs are broken up, and a small amount of dough is added many times. Stir well before adding each time.

4. Until the scraper is lifted in a delicate and smooth inverted triangle state (the amount of egg liquid added here is not fixed, depending on the state, it can be reached). ?

5. put it in a paper bag and squeeze it into a baking tray. Preheat the oven and bake at 190℃ for 20 minutes (the oven temperature can be adjusted according to the actual situation). After baking, take it out to cool. Make a hole in the bottom of the small puff and squeeze in the whipped cream.