Preparation

• step 1

  Put 200g water, 50g milk, 1 teaspoon of salt, and 10g white sugar in the mixing bowl

• step 2

  Put on the measuring cup, and mix the ingredients at 5min/100℃/REV1

• step 3

  150g low gluten flour

• step 4

  Without the measuring cup, mix the ingredients at 2min/105℃/REV4

• step 5

  Without the measuring cup, mix the ingredients at 10min/REV3 and cool them to 60℃

• step 6

  Mix the ingredients at 3min/REV3, and add the egg liquid in small amounts for multiple times through the hole of the mixing bowl lid, and meanwhile observe the batter halfway, until the batter forms an inverted triangle when pulling it, which indicate that the batter is OK and no more egg liquid is needed

• step 7

  Preheat the oven to 200℃, pour the puff batter into a pastry bag and squeeze it out into balls on a baking paper in the baking pan

• step 8

  Bake the puffs at 20min/200℃ or until the puff turns golden brown

• step 9

  Take out the baking pan and cool the baked puffs for enjoyment or fill them with whipped cream