1. Ingredients: 100g low gluten flour, 3 eggs, 80g butter, 160g water, 5g sugar, and some salt.
2. The procedure of puff skin: put the weighed butter, sugar and salt water into a basin. Heat on low heat and stir until the butter melts.
3. Weigh the sifted flour, add it when the water is about to boil, and then turn off the fire immediately after stirring, and let it stand for a while (not too hot)
4. Add the egg liquid several times. Add two eggs first and the last one according to the inverted triangle.
5. Extrude the pattern with a large mounted nozzle. Press the tip down or it will burn. Put it in the oven at 200 ℃ for 5 minutes, then bake it at 190 ℃ for 20 minutes.
6. Cool the puff skin and add various fillings you like.