Swan Puff

Swan Puff

1. Ingredients: (16-20 pieces) 100 grams of low-gluten flour, 160 grams of water, 80 grams of butter, 1 teaspoon of sugar, 1/2 teaspoon of salt, about 3 eggs; baking: middle layer of the oven, upper and lower fire, baking at 210 degrees Bake for 10-15 minutes. After the puffs are swelled and shaped, lower the temperature to 180 degrees and bake for 20-30 minutes until the surface of the puffs is yellow-brown; the chef's cream (Xide filling) Ingredients: 200g milk, vanilla 1/4, 2 egg yolks, 50 grams of white sugar, 8 grams of starch, 9 grams of low-gluten flour, 100 grams of fresh cream (or 100 grams of cream cheese) material

2. Put 2 egg yolks and 50 grams of sugar in the basin and stir until white

3. Sift 8 grams of starch and 9 grams of low-gluten flour, sift into 2 and mix well

4. Please stir carefully until you can't see the particle-free state of the dry powder

5. Cut the vanilla pod, put it in 200 grams of milk, and boil on medium heat until boiling

6. Gradually add a small amount of boiled milk to step 4 several times.

7. Bring to a boil on medium heat from step 6 to medium heat and continue to use a stirring tool to stir until it is viscous. Pay attention to control the heat to avoid the chef's butter when cooking.

8. Until it becomes a smooth, particle-free viscous batter

9. Transfer from the pot to the container, stirring constantly to prevent lumps, until it cools

10. Take another container and whip 100g of whipped cream

11. Mix step 9 and whipped cream evenly, and the chef's cream is ready

12. Put it in a piping bag for later use

13. Make the puff dough: 160g water, 80g butter, 1 teaspoon sugar, 1/2 teaspoon salt, put them in the pot, heat over medium heat and stir slightly

14. Distribute the fat evenly. When it is boiling, turn to low heat and pour all the flour at once

15. Stir quickly with a wooden spoon to completely mix the flour and water. Stir until the flour and water are all fused together. After the pan is not sticky, turn off the fire and remove the pan from the stove (at this time, all the flour is Hot)

16. Take a container, put the batter in it, and use a spatula to keep stirring until the batter is no longer hot

17. Break up the three eggs and add the egg liquid to the batter seven to eight times. After each addition, you need to stir until the egg liquid is completely absorbed by the batter, and then add the next egg liquid

18. The amount of eggs in this recipe may be too much or less. Please pay attention to the state of the batter. Add the egg liquid until the batter is delicate. Use chopsticks to pick up the batter and present an inverted triangle shape of about 4 cm. Then you can stop adding the egg liquid. The puff batter is ready

19. Put the batter into the piping bag, use a round piping nozzle with a diameter of about 1 cm, and squeeze the batter at intervals. Squeeze the batter horizontally, and lift the piping nozzle at the end to make the batter drop in fat

20. Use a fork to brush each batter with water to prevent the puffs from cracking

21. In addition, the remaining puff batter is squeezed out with a 3 mm small decorative mouth to form the neck of the swan

22. Baking: In the middle of the oven, bake at 210 degrees for 10-15 minutes. After the puffs are expanded and shaped, lower the temperature to 180 degrees and bake for 20-30 minutes until the surface of the puffs is yellowish brown.

23. Bake the swan neck at 180 degrees, about 8 minutes, and the batter will start to turn yellow and it will be ready.

24. For the swan puff combination, first take the swan body and cut it horizontally from above with a knife

25. Change an angle and make another cut from the tail sideways

26. As shown in the picture, the chef's cream prepared before squeezed into the body of the swan

27. Combine two wings

28. Finally insert the swan’s neck and it’s done

29. The swan puff is finished