Original puffs

Overview

Puffs without sugar, sandwiched with ice cream while they are still hot, the feeling of ice and fire is indescribable.

Sift the flour, pour it into the pot, and mix quickly with a spatula until there are no lumps.
At this point there will be a sticky layer on the bottom of the pot. Transfer the dough to a clean basin to prepare for the next step. This is the mixed dough.
When the dough is slightly cool, beat an egg into the dough and stir until the egg liquid is completely absorbed.
Add all the eggs one by one and mix well until it looks like the picture. The batter is ready.
Put the batter into a piping bag and pipe out patterns on the baking sheet. It needs to be squeezed thickly so that the puffs can rise. Leave some space between each puff as they will rise.
Preheat the oven to 230°C, then use 220°C on the middle shelf of the oven and bake until cooked through, about 20 to 25 minutes.
Preheat the oven to 230°C, then use 220°C on the middle shelf of the oven and bake until cooked through, about 20 to 25 minutes.