Swan Puff
1.
Pour water into the pot.
2.
Add sugar and salt.
3.
Add corn oil, stir well, boil and turn to low heat.
4.
Pour in the sifted flour.
5.
Stir quickly to a non-stick pan, so that all the flour is cooked.
6.
Dry the batter to about 60 degrees, add the eggs in portions, stirring well each time.
7.
The batter is in an inverted triangle shape after being lifted, and the sharp corner is about 4cm.
8.
Put the batter into a piping bag, cut a small opening, draw a shape of 2 on the baking tray, and bake it in a 220-degree oven for 2 minutes to expand and color.
9.
Pour the remaining batter into a piping bag with a larger opening and squeeze out an oval shape.
10.
Whip the whipped cream with sugar, then add Faroff strawberry-flavored marshmallows to whip well.
11.
Preheat the oven to 220 degrees, bake for 10 minutes, turn 180 degrees and bake for about 15 minutes after expanding and coloring. Let the baked puffs cool.
12.
Separate the bottom of the puff, cut the upper part in half, fill it with light cream, and arrange the swan head and wings.
Tips:
1. During the baking process of the puffs, be sure not to open the oven, otherwise it may cause the puffs to collapse;
2. The eggs in the batter cannot be added at once, but added in portions, and fine-tuned according to the state of the batter and the size of the egg, as long as the state of the batter is appropriate~
3. The baking time and temperature should be adjusted according to the temper of your own oven, don’t stay the same~
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