Ingredients: Wheat flour (94.5%), foaming agent (500(ii), 450(i)), salt. User manual: Cream puff pastry dough: 1 kg Give more: WATER: 1.7 liters Cooking oil :1.0 kg Chicken eggs : 1.5 kg Step 1: Bring the mixture of water and cooking oil to a boil over medium heat for 5 minutes.Pour the cake batter slowly into the oil and water mixture, stirring while stirring for about (1 – 2) minutes, turn off the heat. and lift it down.(1) Step 2: Slowly add the eggs to the mixture (1), use a whisk to mix at the highest speed until the mixture is homogeneous, smooth and thickened. Step 3: Put the mixture you have just beaten into the triangle bag and shape. Bake at (200 – 220)°C for 25 minutes. Special: Create light, soft, delicious sponge cake. Preserved in dry, cool place. -Made in Viet Nam
