Puff dough: 140g, salt 2g, salad oil 85g, high gluten flour 1 15g, whole egg 203g, decoration: 1000g, appropriate amount of bitter and sweet chocolate and appropriate amount of white chocolate.

working methods

1. Boil the water, salt and salad oil, then pour in the flour and stir quickly until soft.

2. After the dough is cooled to about 60℃, add the eggs several times and stir until it is inverted triangle, smooth and meticulous.

3. Put it in a flower-squeezing bag, squeeze out a long puff skin of 15 cm, and spray water on the puff surface before baking.

4. Heat the oven to 180℃/ lower the oven to 180℃ and bake for about 25 minutes.

5. Take out the head and tail of puffs, fill in the appropriate amount of cheese pudding stuffing from both ends, and draw lines with melted chocolate as decoration.