1. Add butter, water, white sugar and salt to the pot and boil over medium heat, stirring constantly
2. Add the sifted low powder
3. Stir well
4. Turn on a low heat and add the egg mixture to the roux in two batches. Stir quickly to prevent the eggs from being cooked.
5. Stir evenly and put it into a piping bag, cut a small opening in the piping bag
6. Extrude the shape of the swan neck and put it in the oven at 150 degrees for 10 minutes
7. Cut a slightly larger mouth for the piping bag
8. Squeeze out the body of the swan and put it in the oven at 150 degrees for 50 minutes
9. After cooling slightly, cut the upper part of the body and cut it in half to form wings
10. Add white sugar to the cream and beat it hard (I put red pigment)
11. The lower part of the swan body is covered with cream
12. Just put the wings on the neck
Tips:The egg liquid must be added quickly to prevent it from being cooked
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