1. Let's make swan puffs first. Put the butter, water and salt into a pot and boil over medium heat.
2. After boiling, turn off the heat. Pour in the sifted low-gluten flour, and quickly stir with a spatula until there is no powder.
3. Turn on the fire again and heat over medium heat until there is a white film on the bottom of the pan. It is ready to remove from the heat. Transfer the batter to a clean bowl and add the beaten egg liquid. Stir to make a uniform batter. ????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????
4. Pour the mixed batter into two piping bags, one with a thin mouth and the other with a thick mouth.
5. Squeeze the neck of the swan with a small piping bag. It is roughly in the shape of 2.
6. Squeeze the body of the swan with a foul piping bag to form a drop-shaped batter
7. Put the neck part of the swan into the oven at 160°C for 5 minutes. Put the swan body into the oven at 190°C for 20 minutes. Be careful not to stain the swan neck too deeply.
8. After baking, take it out and let cool. Start the swan puff combination, first cut off the bottom layer, and then divide the shell into two.
9. 100g whipped cream and 10g sugar are beaten with a whisk until hard patterns appear. Put it into a piping bag, and then squeeze it on top of the bottom layer of the puff. Then plug in the neck. Put wings on both sides.
10. Let's make the matcha swirl cake again. First melt the butter and milk in water.
11. Sift the matcha powder and mix the low-gluten flour together and sift.
12. 240g eggs, about 200g of egg liquid. Add 85g of sugar in batches. Use a cook machine to beat until the egg liquid turns white. Pick up the mixing head and the egg liquid will hang down and stack like silk.
13. Sift the matcha powder and low-gluten flour into the whipped egg liquid. Stir carefully with a spatula to avoid defoaming.
14. Stir the powder and egg liquid evenly, then pour the melted butter and milk along the spatula and stir evenly.
15. Stir the batter, pour it into a 28×28 baking pan from a high place, smooth it out, and shake away the large bubbles. Put it in the oven at 190 degrees and bake for 25 minutes. Bake it until the surface is slightly golden.
16. After baking, transfer the cake to the cooling rack while it is hot, and spread a new piece of silicone oil paper on it. Then turn it over with your hands and tear off the original oil paper at the bottom.
17. Cut off the edges of the cooled matcha cake slices. Then cut into 6 strips 4 cm wide.
18. Add the whipped cream to the sugar in portions to whip. Beat until the cream can flow slightly.
19. Spread the cream evenly on each matcha cake bar. Roll up 1 cake from the side close to your hand. Turn into a circle. Then roll up all the cake bars one by one!
20. Spread the remaining cream evenly on the surface. Spread the cream evenly on the surface.
21. Finally, put two swan puffs on top of the cake, and then put pomegranate diced on the outermost circle.
22. Meimei's finished picture
23. The cut is also very beautiful
24. Swan Lake. Beautiful!
Tips:This cake is very simple and beautiful. It does not need to be decorated with flowers. It is beautifully decorated with swans. With the red pomegranate for the occasion, it is very pink and very romantic!
