1. Put the butter, water, sugar, and salt into a non-stick pan, heat slowly over medium heat, melt the butter, and stir well
2. When there are bubbles on the side of the pot, quickly pour the low-gluten flour into the pot and stir evenly, then turn to low heat. When there is no dry powder and there is a thin sticky bottom on the bottom of the pot, turn off the heat, cover with plastic wrap and let cool. I was anxious, and it was as cold as my hands in cold water.
3. Lower the temperature of the dough, stir the egg well, add the egg liquid into the dough 4 times, each time you must mix the egg liquid and the dough evenly before adding the egg liquid.
4. Until the mixing is like this, lift the whisk, and an inverted triangle that does not drip will appear.
5. Preheat the oven at 200°C, put the batter into a piping bag, squeeze out a drop shape on the baking tray, bake the middle layer of the oven at 200°C for 8 minutes, and turn it at 185°C for 15 minutes. Here I use the golden plate. Grill pan, please turn down the heat by 20 degrees
6. The shape of a swan neck, 180 degrees for 5 minutes
7. The body part of the swan, everything is in two, the upper part is cut into two more pieces to make the wings
8. Cream with sugar and beat to 9 points
9. Squeeze the cream into the body of the swan, insert the neck and then squeeze into the cream. The two wings can be placed at will, depending on personal preference.
10. The chocolate melts for the eyes, the red strawberry jam I used, the coloring is also ok
Tips:1. The egg liquid must be added slowly.
2. The temperature of the bakeware must be adjusted according to the personal use of the bakeware, otherwise, hahahaha, it will change
