Swan Puff

Swan Puff

1. Sift low-gluten flour for later use

2. Add butter, water, and salt to a small pot

3. Heat on medium heat until the butter melts and boils, then turn off the heat

4. Add the low-gluten flour and use a silicone spatula to quickly stir until there is no dry powder

5. Beat the eggs and add them to the batter 3-4 times

6. Each time the batter is smooth, add the egg mixture, the mixed batter is lifted up in an inverted triangle state

7. Transfer the batter to the piping bag

8. Cut a small opening on the piping bag and squeeze out the shape of 2 on the greased paper, with the head slightly larger

9. In the preheated oven, bake the middle layer at 180 degrees for 5 minutes. After coloring, take it out and put it lightly.

10. Use a large 8-tooth decorating nozzle to squeeze out the shape of a drop on the oil paper

11. In the middle of the preheated oven, heat up and down at 180 degrees and bake for 25 minutes. After baking, simmer for 10 minutes. Take it out and let cool. Do not open the oven door during the baking process. The puffs will collapse.

12. 200g whipped cream with 20g caster sugar

13. Beat with a whisk at low speed until hard patterns appear

14. Transfer the whipped cream to the piping bag, with a medium 5-tooth piping mouth

15. Cut the puffs from the bottom, and cut the top half twice to make wings

16. Cut the puffs from the bottom, and cut the top half twice to make wings

17. After the swan is assembled, use a toothpick on the head to dipped the chocolate sauce to dot the eyes

18. The best oath in the world is "together"

Tips:

1. When the puff batter is mixed, it is lifted into an inverted triangle shape
2. Be sure not to open the oven door while baking the puffs, bake and simmer for a few minutes before taking the puffs
3. This formula has 22 puffs. If you don’t like too much light cream, you can reduce the amount of light cream.