Ingredients 100 g Low flour 80 g Oil 160 g Eggs 3 salt 2 g Sugar 1 spoonful of sugar (1) Water, salt, sugar, oil together in the pot, heat over medium heat and stir slightly (2) When the liquid is boiling, first turn off the heat and quickly pour all the flour (3) After mixing and blending evenly, turn on the heat and continue to gelatinize the batter, stirring in the middle until a film is formed at the bottom of the pot, you can turn off the heat (4) Stir the batter to make the batter cool until it is not too hot (5) Beat the egg into it, first temporarily on the yolk of the last egg, So that the adjustment state is added in installments when the batter is too thick. (6) Pick up the batter, the batter is in an inverted triangle shape, the sharp angle to the bottom is about 4cm, and it will not slip off, it means OK (7) Squeeze the batter on the baking sheet with a mounting bag, and send the baking tray into the oven that is preheated for 210 degrees. Bake for 10-20 minutes. When the puffs are expanded and set, reduce the temperature to 180 degrees, continue to bake for 20-40 minutes, until the surface is yellow-brown and can be baked (the size of the puffs is different, the time required is different) (8) Be sure to bake in place, otherwise the puffs will collapse after baking, and remember not to open the oven door halfway through the baking. After the chouxes have cooled, you can add your favorite choux filling~
By no mind unhappy der
<h2>Royalties</h2>
As shown in the figure ~
<h2>Practice steps</h2>
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5. Hollow
6. Cream puffs
7, a mouthful of puffs ~
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