Water:125g

Saltless butter:125g

Fine sugar: 10g

Salt: 4g.

Flour:140g (T55)

Whole egg liquid: 220g (about 4 eggs).

Note: the flour content of puffs is not very large, and high, medium and low flour can be used.

Production steps:

(1) preheat the oven to 180℃/ 170℃, if it is an air oven, preheat it to 170℃. It is not recommended to bake in an air oven (but you can also bake perfect puffs).

② Put milk, water, butter, sugar and salt into a large saucepan and bring to a boil.

(3) Leave the fire, quickly add all the flour, and manually stir quickly until no flour particles can be seen.

(4) Put it back on the induction cooker, heat it with medium fire, and stir until it is dough-like. At this time, there will be an obvious white film at the bottom of the pot. After leaving the fire, pour it into a medium-sized cooking pot or mixing tank and continue stirring to cool the dough to 40℃.

⑤ Slowly and gradually add the egg liquid (if it is whole egg, add it one by one) and stir with spatula until it is even and smooth. The criteria for judging the completion of the batter are: when the spatula is lifted, the batter is slowly low, and when it is low, it is an "inverted triangle", and when it is low, it will not merge quickly.

⑥ After the baking tray is paved, the baking-resistant pad is not paved, and it is extruded into a uniform cylindrical strip with the length of 1 1cm with a circular paste nozzle with a diameter of 9 mm, and the crisp puffs in the refrigerator are taken out and cut into rectangles of 1 1cm×3cm to cover the puffs.

7. Bake in the oven for 40 minutes. It is forbidden to open the oven when baking, and let it cool naturally at room temperature after it is discharged.