Mix water, sugar, salt, and butter together
Heat to boiling
Turn to low heat, pour low powder and stir quickly
Stir until the flour and water are completely blended, then dry the flour without turning off the heat, cool to about 60 degrees
Beat the eggs evenly
Pour into the stirred batter three times, once and then pour once
Stir until the egg yolk batter is delicately lubricated
When the chopsticks are picked up, the batter is inverted triangle and does not drip.
Spread the tin foil on the baking tray, put the egg yolk paste into the baking bag and squeeze it onto the baking tray.
The oven is preheated to 210 degrees, and after baking for 10 minutes, the puff is set to a temperature of 180 degrees, and then baked for about 25 minutes.
Baked puffs are cooled and squeezed into the cream.
The egg liquid must be added to the batter in several portions, and each time the agitation is completely absorbed, the next time it is added, it is advantageous to grasp the thickness of the batter. When baking, first adjust to 210 degrees high temperature to facilitate the puff setting, and do not fall down after taking out. The oven cannot be opened during the baking process because the puffs in the expansion will collapse if the temperature drops suddenly.