Let’s prepare the raw materials first: low-gluten flour, light cream, eggs, cold boiled water, butter, sugar, and salt.

The puffs we usually eat are divided into outer skin and inner filling, so we also make them separately when making them.

In the first step, we make the crust first. The cream can be made during baking to save time.

Find a clean small pot and add the butter, water, salt and sugar we prepared.

Melt them together over a low fire. At this time, we should be careful and don't get distracted, as it will easily get burnt.

After melting the ingredients, we add sifted low-gluten flour. In fact, when I made it, I wanted to use the flour I usually use at home. Because I failed to make chiffon cake before, I didn’t dare to try it.

Use a shovel or whisk to knead the dough well. Do not turn off the heat during this process, that is, knead the dough while it is heated.

After the dough is kneaded, turn off the heat, slowly add our egg liquid, and add it in batches to get a golden batter.

Just use a decorator to make the shape.

Put it in the oven to bake.

In the second step, we make the cream.

Add light cream to sugar and use our whisk to beat the stable cream.