1. Add water, salt, sugar, and butter to the pot
2. Turn on low heat and stir slowly until the butter is completely melted
3. Turn off the heat and sift in low-gluten flour
4. 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 high, it will stick to the pot. Use a rubber spatula to keep stirring until there is no dry powder and a thin 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
5. Beat the eggs into a bowl and stir into a batter
6. 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
7. Stir until the puff paste is very smooth
8. Cut a small opening in the piping bag, and put the stirred puff paste into the piping bag
9. Extrude a shape similar to S and Z on the baking sheet
10. Select the upper and lower fire function of the oven, preheat at 150 degrees, put the baking tray into the preheated oven, bake for five minutes, take out the baking tray, and let cool
11. The mouth of the piping bag is cut larger and the shape of water droplets is squeezed out on the baking tray.
12. Choose 160 degrees for the oven temperature, put it in a baking tray, and bake for 10 minutes. When the puffs have expanded, lower the temperature to 150 degrees and continue to bake them for 20 minutes until the surface is yellowish brown. Don't rush to take them out after the time is over. Simmer them in the oven at the remaining temperature for five minutes before they are ready to go out. 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
13. After the puffs have cooled completely, cut them in half up and down
14. Cut the upper part in half again
15.
The ratio of cream and white sugar is 10:1
16. Send it out and put it in a piping bag
17. 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 custard sauce is more delicious, but the cream is easier.
