Mashed Swan Puffs
1.
Ingredients
2.
Boil the water, butter and salt first, then turn off the heat
3.
Boiled butter water
4.
Sift in low powder
5.
Mix quickly
6.
Stir it over a small fire and heat it until there is a thin film at the bottom of the pot, then remove from the fire
7.
Beat the eggs, add the batter in portions and mix
8.
Until the batter is scooped into an inverted triangle shape. My eggs are relatively small, so I used 2 eggs
9.
Put it in a piping bag.
10.
First cut a small opening in the piping bag, squeeze the swan head and neck in two directions, put it in the middle of the oven at 180 degrees, bake it for 1 minute and take it out immediately
11.
Then cut the mouth of the piping bag larger, and squeeze out the drop-shaped swan body. I integrated the remaining batter directly into a round shape, and used a spoon to press down the tip of the batter so as not to batter.
12.
Preheat the oven at 200°C and bake for 8 minutes. When the puffs are noticeably larger, change to 180°C. Bake for another 20 minutes. After simmering for 10 minutes, open the oven door.
13.
The baked puffs don’t collapse
14.
Cut the drop-shaped puff crosswise, and make the swan body at the bottom. Cut the upper part lengthwise to make swan wings
15.
The potatoes are steamed and pureed with a little sugar
16.
Squeeze mashed potatoes
17.
Put on the swan head and neck
18.
Glue the wings
19.
Dip a toothpick in a little jam to draw the swan’s eyes and it’s ok
Tips:
Authentic puffs are filled with whipped cream, because I don’t like to eat whipped cream, it feels too greasy, so I used mashed potatoes.
Do not open the oven door during the baking of the puffs, otherwise the puffs will collapse.
