Creamy Swan Puffs

Name: Creamy Swan Puffs
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 120g Low powder; 159g egg; 60g Sunflower oil; 50g cream; 40g Sugar; 120g water; 0.5g salt

by Xiancao'er

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Cao'er never thought that she could make the swan puffs she wanted for many years. When I saw this puff a few years ago, it felt like a beautiful piece of art. I really liked it, and I couldn't see enough.
This time I helped my niece make a birthday cake, because there was still cream at home, so I wanted to try this swan puff. Carefully bake the raw embryos, cut them one by one with a serrated knife, and put the cream on them, and put on the neck and wings, for fear that the swan will be hurt by the big action. I am really happy to see the swan made by myself. Even more happily, the young man liked it very much, and all of them were wiped out.

Ingredients

120g Low Powder
159g Egg
60g Sunflower Oil
50g Cream
40g Sugar
120g Water
0.5g Salt

Creamy Swan Puffs

1. Prepare low flour and eggs.

2. Beat the eggs and set aside.

3. Pour the water into the milk pan, add 25 grams of sugar and sunflower oil.

4. Bring to a simmer and turn off the heat.

5. Pour in low flour and mix well.

6. Turn on the fire again, and stir while heating on medium heat until a thin film appears on the bottom of the pot, then remove from the fire.

7. Beat the eggs, pour them into the milk pan three times, stir until the batter is completely absorbed, and then add the egg liquid again.

8. When the scooped batter falls slowly, it forms an inverted triangle.

9. The batter is put into a piping bag with a tooth-shaped piping mouth and a thin round mouth.

10. The thin round-mouth piping bag squeezes out the neck and head of the swan.

11. Preheat the oven, in the middle of the oven, heat up and down at 175 degrees, and bake for 5 minutes.

12. The toothed piping mouth extrudes the body part of the swan.
Use a watering can to spray a layer of water mist on the batter to make the batter expand better, it will not crack during baking, and the baked product will be more crispy.

13. Preheat the oven, the middle level, the upper and lower fire 175 degrees, bake for 25 minutes.

14. Let the baked finished product cool. Use a serrated knife to cut the upper and lower halves of the swan horizontally from the middle; the upper part is broken from the middle to form the swan wings.

15. Pour the cream into the cooking pot and add 15 grams of sugar.

16. Dismissed quickly.

17. The whipped cream is stuffed into the belly of the swan.

18. Attach the neck, cover the wings, and adjust the shape.

Tips:
1. When the egg liquid is poured into the batter, pour it little by little, and stir evenly while pouring, and then add it every time the egg liquid is absorbed.
2. When the mixed batter falls slowly, it forms an inverted triangle and can be shaped and baked.
3. There is no need to spray water on the squeezed swan neck before baking, not too long, pay attention to more observation.
4. Using chocolate sauce can make the eyes of the swan more beautiful.