Swan Ice Cream Puffs
1.
Put butter, salt and water in a small pot and boil on and off
2.
Sift the low powder into the butter water
3.
Stir evenly with a spatula, put the small pot on the fire again and heat on low heat and keep stirring until a film forms on the bottom of the pot.
4.
Beat the eggs, put the dough in a basin, add the egg liquid several times, and stir while adding
5.
Stir it into a smooth batter
6.
Put the batter into the piping bag
7.
First cut a small mouth of the piping bag, and squeeze the word 2 on the oven paper. It is best to squeeze the positive and negative shapes. I only squeeze one
8.
Put it in the oven at 180 degrees and bake for 5 minutes, then put it in the oven for a while before taking it out
9.
Then cut the piping bag into a larger opening, and squeeze out a drop shape on the baking tray
10.
Preheat the oven at 190 degrees and bake for 25 minutes, then put it in the oven for 10 minutes, take it out and let cool
11.
Cut the puff from the middle and lower layer, and then cut the upper half
12.
Usually there is light cream in the middle, I use homemade ice cream
13.
Fill the bottom space with ice cream, insert the neck in the front, put on the wings, and dot the eyes with chocolate sauce
Tips:
The inside is usually filled with whipped cream!
It is best to squeeze the swan neck in two directions when making the swan neck. Don't take it out of the oven immediately after baking!
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