Ingredients: 30g butter, 20g fine sugar, 38g low-gluten flour, 90g water, 45g butter, 60g low-gluten flour and 2 eggs;

Accessories: appropriate amount of cream, salt1g.

Crispy puffs

1

Crispy method: butter 30g, fine sugar 20g and low flour 38g.

Mix all the ingredients together, rub them by hand until the sugar melts, then rub them into a tube and put them in the refrigerator for half an hour.

2

Puffing method: water 90g, butter 45g, low-gluten flour 60g, 2 eggs, salt1g. Put water, butter, sugar and salt into a stainless steel bowl, and heat and stir in an induction cooker until it boils and melts.

three

Immediately add the sieved low-gluten flour and stir it evenly to prevent it from being burnt. Immediately after stirring, leave the fire and let it cool.

four

Add eggs in turn and stir well, then add another egg and stir well.

five

Put it into a disposable decorative bag with a circular decorative mouth and squeeze it out one by one on a baking tray covered with oil paper.

six

Take out the crispy skin, cut it into original pieces and cover it on the puffs.

seven

Put it in the middle layer of the preheated oven, bake at 2 10℃10/5 minutes until the puffs are fully expanded, and bake at 180℃ 15~20 minutes until they are cooked and set. Try not to open the oven door halfway.

eight

Beat the cream to 70% and squeeze it into a cold puff. It will taste better after refrigeration.