【swan Puffs】--- An Artistic Snack that is Too Beautiful to Bear
1.
Weigh all the ingredients, and mix the butter with salt and milk.
2.
Bring to a boil and turn off the heat.
3.
Pour in the low flour that has been sieved one or two times beforehand.
4.
Use a rubber spatula to mix evenly into a dough without powder particles.
5.
Turn on medium heat again, stirring constantly, turn off the heat until a thin batter appears on the bottom of the pan.
6.
Take it out and put it in another mixing bowl, cool it down to a temperature that does not burn your hands, add the whole egg liquid in four times, and mix it well each time before adding it to the next.
7.
The mixed puff batter is smooth and delicate.
8.
Both picking up and dropping with a rubber spatula will appear in the shape of an inverted triangle.
9.
Put the puff batter into the piping bag.
10.
Line the baking pan with greased paper and squeeze into the oval-shaped batter.
11.
Put it in the preheated oven, 170 degrees, middle level, bake for about 20 minutes.
12.
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.
13.
Also use a little batter to squeeze into the shape of a swan neck.
14.
Put it in the preheated oven, 160 degrees, middle level, bake for about 5 minutes.
15.
Cut the cooled puffs from the bottom third, and then divide the upper half into two to make swan wings.
16.
Squeeze an appropriate amount of whipped cream on the bottom of the puff, cover the "wings" and insert it into the "neck".
