Main ingredients

High-gluten flour

70 grams

Sugar

50 grams

Water

10g

Butter

60g

Salt

Small eggs

3 pieces

Steps

1. Prepare an impermeable steel pot with a thick bottom or a basin, add butter, water, and salt, and bring to a boil over low heat. Pour in the high-gluten flour, mix and stir

to form a dough and turn off the heat.

2. Beat the eggs, and when the dough has cooled down to a point where it is no longer hot, add it into the dough in batches. Mix evenly after each addition, and do not add too much each time

many. Add the batter until it forms a triangular shape and hangs on the end of the spoon without dripping when you lift it up with a spoon.

3. Put the large chrysanthemum nozzle (or round mouth nozzle) in a disposable plastic piping bag and fill it with batter. Line a baking sheet with baking oil

paper. Pipe the batter into florets of uniform size and diameter of about 3cm, spaced about 5cm apart. The height of the flower nozzle is about 1cm from the baking tray

Put it out again, and slowly lift it up while squeezing, so that you can squeeze out a plump flower shape.

4. Put the large chrysanthemum nozzle (or round mouth nozzle) in a disposable plastic piping bag and fill it with batter. Line a baking sheet with baking oil

paper. Pipe the batter into florets of uniform size and diameter of about 3cm, spaced about 5cm apart. The height of the flower nozzle is about 1cm from the baking tray

Put it out again, and slowly lift it up while squeezing, so that you can squeeze out a plump flower shape.

5. Make caramel: Pour sugar and water into a thick-bottomed pot, cook over low heat until amber color turns off, do not stir in the middle to avoid sanding.

6. Dip the bottom of the cold puffs into the hot caramel, and stick them layer by layer to form a tower shape. Then use a spoon to scoop out the remaining semi-solidified caramel in the pot

Pull out the fine sugar strands and wrap them around the tower.