Make puffs: Put water, salt, and butter into the pan and heat until completely boiling.
Immediately turn off the fire after boiling, immediately pour the sieved low-gluten flour into the first step (turn off the fire + pour, the whole process is no longer than 3 seconds)
Mix the liquid and low-gluten flour until mixed into a smooth, non-stick dough, as shown
Put the dough in the pot again, heat it on low heat, stir the dough until the bottom of the pot has a thin layer of “pot”, you can turn off the fire, about 1-2 minutes.
The dough is cooled to the heat but not hot. Dissolve the eggs stored at room temperature, pour into the dough several times, mix well with a wooden spoon, mix once each time, then add the next time.
After it is completely mixed, the batter is picked up and hung on the wooden spoon to present an inverted triangle. Even dripping is very slow
A cylindrical strip having a diameter of 05.-1 cm was used to extrude a cylindrical strip having a diameter of about 1 cm and a length of about 10 cm on a non-stick cloth. Put in the middle layer of preheated oven, bake at 200 degrees for about 25 minutes, until it is bulged and qualitative, the surface is golden
Make Matcha Frosting: Mix the icing, matcha powder, rum, and water evenly until it is thick and viscous. It has a grainy flow, but the flow is slow but the drop is slow (the strawberry icing process is the same)
Use the puffs to pick up the icing, flip it over and decorate it.