Main ingredients

Low-gluten flour 100g, corn oil 70ml, salt 1g, sugar 3g, 160ml water, 3 eggs

Supplementary

Butter 150g

Steps:

1. flour sifted standby 'put in a pot of 1g salt 3g sugar 70ml water boiling over low heat 'then pour in the flour at once and stir off the small fire;

2. 3 grams of sugar 70 ml of water to boil over low heat 'and then pour the flour at once and stir to turn off the heat;

2. Stir with chopsticks to mix well 'to see the bottom of the pan a filmy batter 'turn off the heat and then stir for a few seconds;

3. Pour into another feel container to cool to a little less hot to the touch and then poured into the egg mixture in several times;

4. Eggs, if the eggs are too big, if you do not use up the three eggs there will be a surplus, so you need to gradually add the egg mixture in several times;

4. So you have to gradually add the egg mixture several times, the amount of egg mixture is generally about 150 grams;

5. Stir until the chopsticks can be picked up upside down triangular batter;

6. Into the laminating nozzle laminating bag squeezed about 3 centimeters of the heap of dough;

7. If squeezed with a small tip, on the finger dipped in water and pressed flat;

8. Pre-heated at 210 degrees, bake for eight minutes'. Pile of fluffy long high after turning 180 degrees continue to bake for 20 minutes;

9. According to the individual oven temperature size, time can be increased or decreased, the last ten minutes as much as possible to see the surface of the continued golden can be turned off the fire smothered for a little bit out of the oven;

10. out of the end of the cool, whipped cream, into a small round hole laminating bag;

11. After cooling, make a small hole with a chopstick and squeeze the cream into it;

12.

Tips

Eggs with room temperature eggs, if it is in the refrigerator out of the direct use of easy to lead to fluffy not up, the egg liquid broken into several times to pour.