#aca明星烤大赛#swan Puffs
by Sweet green
Favorite
Difficulty
Easy
Time
1h
Serving
2
Love and Friendship"
1. Put water, milk, and butter in a pot, heat on a low heat, and when the butter melts, turn on a high heat to bring the liquid to a boil. After the liquid boils, turn off the heat, then quickly pour in the sun-dried low-gluten flour, and stir quickly evenly. Pour the boiled batter into a basin, and when it cools to a temperature close to that of your hand, add the egg liquid in portions, and stir evenly with an electric whisk. Picking up the batter can drip slowly, and the tip of the rubber spatula has an inverted triangle of about 3 to 4 cm, which is the best condition. Put the batter into the piping bag, then cut a 0.8 cm wide opening, and squeeze the batter onto the high-temperature cloth. Bake in an oven preheated to 200 degrees for 25 minutes, let cool and set aside.
2. The vanilla bean pod is cut longitudinally from the middle, one hand grasps the bean pod, and the other hand uses a knife to scrape out the vanilla seeds inside. Put the milk, vanilla seeds, and the shell of vanilla bean pods into the pot, turn on the heat, and cook until it is about to boil. Add egg yolks in the mixing bowl, mix well, then add sugar, mix well, add sifted low-gluten flour, and mix well. Pour the warm milk into the egg yolk bowl and stir evenly (stir while adding). Use a strainer to filter the filling in the basin, and pour it back into the pot where the milk was just heated. Turn on the fire and use a whisk to stir continuously along the edge of the bottom of the pot, being careful not to burn it, cook until the water becomes less and thicker, and the cream filling can drip smoothly and show a luster when it is scooped up. Pour the cream into the basin, cover the surface with plastic wrap, press it slightly with the palm of your hand to let the air release, and then seal it and put it in the refrigerator for refrigeration. To use it, take it out of the refrigerator and re-stir it with an electric whisk to restore the cream to a thick and smooth state. Put it in a piping bag for later use. Poke small holes at the bottom ends of the baked puffs with flower mouths, and then squeeze the cream filling from both ends.
3. Roast the swan’s neck with batter
4. Pour the custard sauce into the puffs and put the neck of the swan
