Black Swan Cream Puffs

Black Swan Cream Puffs

1. Before cooking, put the low-gluten flour and baking powder into the flour and sift, and beat the eggs for later use. Put water in the milk pan, add fine sugar (if you want to add salt, add it here, you can add it without salt), add butter, and cook until small bubbles appear as shown in the figure.

2. Sift in the powder and mix it quickly with a manual whisk. The thicker powder will be drilled into the whisk, tap it out and then mix until the powder has no particles.

3. Add the egg liquid in portions, and mix with a whisk until mixed each time before adding it again.

4. The batter after mixing is smooth and shiny.

5. Put the piping bag into the 8-tooth flower mouth, put the batter into the piping bag, leave a little batter into another piping bag without the piping mouth, and use it as the neck of the roasted swan.

6. It is best not to use a disposable piping bag to prevent it from breaking when squeezed. At this time, you can turn on the oven to start preheating at 200 degrees.

7. Squeeze out the body part of the swan on a baking sheet covered with tarp. As shown in the picture, like ordinary puffs, squeeze it out at one end to squeeze a little fat.

8. Then pull it to one side, squeeze with a little bit less force while squeezing. After being squeezed, put it into the middle layer of the preheated oven, heat up and down at 200 degrees, and bake for 20-25 minutes. After baking, take it out and let it cool for later use.

9. Cut a hole with the head of another piping bag and squeeze 2 on the baking tray, which is the neck. This time it can be baked for 5-10 minutes.

10. Add the sugar to the cream and beat it with ice water until it has obvious lines and does not flow, and put it in a piping bag for later use.

11. After cooling, use a cake knife to cut the upper part of the puff, and then cut the upper part in half to make wings, and the two wings can be left uncut.

12. Cut a small opening at the front end of the piping bag, squeeze the cream on it, install the neck and add a little more cream, and squeeze a little more on the tail.

13. Then put the wings on top, and the swan is ready.

Tips:

0. It is fine to pick a medium-sized egg. If it is a too large egg, you can add the egg liquid to the batter according to the need without putting it in. It is enough to grasp the consistency of the batter.
1. The baking time is increased or decreased according to your own oven. This volume is larger and the baking time is longer than ordinary puffs.
2. The swan's neck must be roasted for a while, it will be hard to roast, otherwise it won't stand up.
3. To squeeze the cream, you must wait for the puffs to cool completely, otherwise it will melt.
4. The cocoa powder of this formula can be replaced with low-gluten flour to directly make the original white swan.