1. Put all sugar, salt, salad oil and water into the container, prepare eggs and flour, put the container on the furnace to boil, and keep stirring during heating to prevent oil splashing
2. After boiling, pour in all flour and stir into a ball. The bottom of the container is scabby and out of the fire. When the dough temperature drops to 60 ℃, knock in an egg and stir it evenly with the electric eggbeater
3. After mixing an egg well, knock in another egg. Stir it with the egg beater. Lift up the scraper. The batter is inverted triangle and can be hung on the scraper
4. Put the batter into the flower mounting bag, evenly squeeze it on the baking plate, put it into the preheated couss oven, heat 200 degrees up and down, and bake the middle layer for 25-28 minutes
5. Don't take it out immediately after the baking time is over. Soak the puffs in the oven for about 10 minutes and then take them out. After cooling, cut them with a toothed knife and pour in full yogurt