Swan Puff

Swan Puff

1. Prepare all the required materials first

2. 60 g low-gluten flour sifted in advance and set aside

3. 40g butter, 100g water, 3g salt ready to be heated

4. Stir while heating until it boils and the butter is all melted

5. Immediately pour 60 grams of low-gluten flour into the pot

6. Stir the batter quickly to form a dough while it is hot, and press while stirring, so that there are no flour particles. Stir it and let it dry until it's not hot

7. Beat the eggs well

8. Pour the egg liquid 3 or 4 times into the batter. The batter is dried in advance until it is not hot. Do not pour the egg liquid in at once, it must be added in multiple times

9. While adding the egg liquid, observe the state of the batter until the batter is lifted into an inverted triangle with a spatula, then stop adding the egg liquid. So the addition of egg liquid depends on the state of the batter.

10. Put the batter into the piping bag and cut a small opening to squeeze the swan neck. It's basically a 2-shaped shape, pay attention to the head can be squeezed a little more, and then slowly pull out the line of the neck

11. Bake the neck part first, and preheat the oven in advance. Temperature 160 degrees, middle and lower oven, hot air mode, time 10 minutes

12. The neck is thinner and needs to be roasted until it is crisper and harder. Basically, the color should be slightly darker, and it should be stuffed in the oven for 10 minutes after baking. Don’t take it out in a hurry.

13. Continue to use the piping bag and cut into big openings. Squeeze out a larger drop-shaped batter, scrape the surface with a fork after the squeeze, which will help the surface to be uniform. Pay attention to keeping the spacing, the puffs will swell greatly

14. Roasted swan body part. Preheat the oven, 170 degrees, middle level, hot air mode, and bake for about 25 minutes. It will also be stuffy for 10 minutes after baking. If you take out the puffs in a hurry, they will easily collapse.

15. Pay attention to the color on the surface when baking

16. After baking, take it out and let cool! First cut out the body and wings of the swan crosswise, then cut the wings in half

17. 150 grams of whipped cream, add 40 grams of powdered sugar in portions

18. Put the whipped cream in a piping bag

19. First squeeze whipped cream on the body, squeeze a little at the joint of the wings, put the wings on the neck

20. You can put on a heart shape

Tips:

1. When squeezing the neck, pay attention to the slight difference between the amount of batter on the head and the neck. Squeeze a little more on the head, and pull down to grow the line of the neck.
2. The neck is relatively thin, so pay attention to the color when baking. The time I gave is just a reference.
3. After the neck and body are baked, they must be stuffed in the oven for 10 minutes to get a better shape.
This recipe uses a Midea smart electric oven, model T7-L384D, with a capacity of 38L and a power of 1800W. Please adjust the heating time appropriately according to the power and temperature difference of your own oven.