1. Prepare the ingredients
2. Add water, salt and white sugar to the pot
3. Put butter
4.
Turn on a small fire and stir slowly
5. Until the butter is completely melted
6. Sift in low-gluten flour
7. Stir continuously with a rubber spatula until there is no dry powder and a film is formed on the bottom of the pot. Keep the fire low during the whole process. If the fire is too big, it will go bad
8. Beat the eggs into a bowl and stir into a batter
9. Add to the butter batter in batches, stirring while pouring, do not pour too much at a time, pour a little less, wait until the egg liquid and the butter batter are completely integrated before pour
10. Pour in one by one until all the egg liquid is poured
11. Stir until the puff paste is very smooth
12. Shovel it up with a shovel, and it will be in the shape of an inverted triangle.
13. Cut a small opening in the piping bag, and put the stirred puff paste into the piping bag
14. Extrude a shape similar to S and Z on the baking sheet
15. Bacolon steam oven selects the function of upper and lower fire, preheating at 180 degrees
16. Put the baking tray into the preheated 180 degree oven
17. After baking for five minutes, take out the baking tray and let cool
18. Cut the piping bag to a larger size
19. Squeeze the shape of a drop on the baking sheet
20. Choose the oven temperature of 210 degrees, put it in the baking tray
21.
Bake for 10-15 minutes. When the puffs have expanded, lower the temperature to 180 degrees and continue to bake them for 20-30 minutes, until the surface is yellowish brown and ready to go out of the oven. Be sure to bake them in place, otherwise the puffs will collapse after they are out of the oven. Remember not to open the oven door in the middle of baking
22. After the puffs have cooled completely, cut them in half up and down
23. Cut the upper part in half again
24. The ratio of cream and white sugar is 10:1
25. Send it out and put it in a piping bag
26. Then squeeze the cream on the lower part of the body of the swan, insert the neck of the swan into the front, then install the two wings, and finally use a toothpick to dip a little chocolate sauce on the eyes.
Tips:The ratio of cream to white sugar is 10:1. You can also add custard sauce, which is more delicious.
