Only love and food can not live up to! Every food represents the love of the food-feeding mother for the baby!
Heat the butter, water, sugar, and salt until they boil.
Add the sifted low-gluten flour in one go and mix well.
After mixing well, fire again, use medium heat, stir while heating, until a film appears on the bottom and leave the fire.
Prepare 3 eggs and mix well. (I used 5 eggs, please increase or decrease according to the water absorption of the flour.)
Add the egg mixture to the egg, and mix it every time.
Use a spatula to pick up the batter and turn it down when slowly falling.
Load the piping bag.
Spread the oil on the baking tray (the gold disc can be used directly), squeeze it into a round shape of moderate size, and flatten the surface with a spoon.
After the oven is warmed up, after 210 minutes on 210 degrees, turn to 170 degrees and continue to bake for 20 minutes until the puff is brown, and take it out after setting.
After roasting, let cool, whipped cream, poke a hole in the bottom of the puff with chopsticks, and squeeze into the cream with a garland.
1. During the baking process, remember not to open the oven in the middle. The dough will shrink when it encounters cold air and cannot be formed. 2, must be baked into brown and then removed, if the puff is found to collapse after the furnace, indicating that it is not cooked, you can re-bake. 3. After the puff is baked, it can be taken out in the oven for a few minutes and then taken out, which is good for shape retention.