Swan Puff

Swan Puff

1. Finished picture

2. So beautiful

3. Bring to a boil and turn off the heat

4. Sift in low-gluten flour.

5. Stir evenly without powder particles.

6. Turn on the medium heat again and keep stirring until the batter can separate from the bottom of the pot and all turn from white to egg yellow, then turn off the heat

7. that's it

8. Cool down the batter until it's not hot

9. Take it out and put it in another mixing bowl, add the whole egg liquid in four times, mix well each time, and then add the next time.

10. Both the picking up and the dropping will take on the shape of an inverted triangle.

11. Put the puff batter into the piping bag. Cut a mouth

12. Line the baking pan with greased paper and squeeze into the oval-shaped batter.

13. Put it in the preheated oven, bake up and down, 170 degrees, put it in the middle, and bake for about 20 minutes.

14. Until the surface of the puff is golden brown and swells straight, turn off the heat and continue to simmer for 5 minutes before taking it out to let cool.

15. Also use a little batter to squeeze into the shape of a swan neck. I put a black sesame seed for the eyes

16. Put it in the preheated oven, 160 degrees, middle level, bake for about 5 minutes. (It’s better to stare at the roast. The first time I squeezed the swan neck thinner than this, it was battered in less than five minutes, and the second time it was roasted, it was squeezed thicker and it was just fine in five minutes). Send

17. It will be done in two or three minutes with an electric whisk

18. Cut the cooled puffs from the bottom third, and then divide the upper half into two to make swan wings.

19. Squeeze an appropriate amount of whipped cream on the bottom of the puff

20. Cover with "wings"

21. Just insert the "neck"

22. Finished picture

23. So beautiful

24. Finished picture

25. Finished picture

26. Finished picture