Low-gluten flour100g

Water160g

80 grams of butter

Sugar 5G

2.5 grams of salt

Three eggs.

Step 1

Pour water, salt, sugar and butter into a pot, heat it over medium heat and stir it slightly.

Second step

After boiling, turn off the heat and pour in the flour.

Third step

Stir quickly with a scraper until the flour and water are mixed together, and immediately turn off the fire and continue stirring.

Fourth step

Stir with chopsticks to make the batter dissipate heat to 60 ~ 65 degrees (not too hot).

Step five

Mix the egg mixture well in advance. First, add a small amount of egg liquid into the batter, stir with four chopsticks, then slowly add a small amount of egg liquid and stir repeatedly until it is completely absorbed, and the batter becomes more and more moist and smooth (please be patient in this step, don't add too much at once).

Step 6

Stir the batter with four chopsticks to form an inverted triangle. The length from the sharp corner to the bottom is about 4CM, so it won't slide down, and there is no need to add eggs (three can't be used up).

Step 7

Put it in a decorative bag and prepare a large decorative nozzle.

Step 8

Preheat the oven for 2 10 degrees, cut open the paper bag, and squeeze the batter on the baking tray, with a diameter of about 4CM (the batter will expand after keeping a certain distance).

Step 9

2 10 degree, upper and lower fire, middle layer, about 12 minutes, turn to 180 degree, about 25 minutes until the surface is brown (it is forbidden to open the furnace halfway).

Step 10

Squeeze it into custard sauce and you can eat it ~

skill

Excess puffs can be sealed and stored in the refrigerator 1 week or so. Bake in an oven at 180 degrees for 3 ~ 5 minutes before eating, and then squeeze into the sauce to eat ~