Preparation of ingredients: 70g low-gluten flour (sieved), 25g corn oil, 2 eggs, purified water 120g.

Pour purified water and corn oil into the supplementary food pot, stir well, and cook over medium heat until bubbling. Turn off the fire. Quickly add low-gluten flour, stir evenly until there is no dry powder, and then turn off the fire with fire (low fire) until a layer of mucosa appears at the bottom of the pot.

After the batter temperature is lowered, pour a small amount of egg liquid in several times and stir evenly (stirring is needed every time). The final batter state is scooped up with a knife and turned upside down into an inverted triangle. Put into paper bags, squeeze into baking tray, preheat the oven to 200 degrees in advance, put into baking tray, bake at 200 degrees 15 minutes, 180 degrees 10 minutes.

note:

Eggs are different in size. Pour the egg liquid according to the final state of the batter, and you may not run out of two eggs.

The temperature of the oven should be adjusted according to the state of puffs.