Swan Puffs-do You Need A Reason to Love Him in An Elegant Atmosphere?
1.
Sift low-gluten flour
2.
Put the butter, salt and water into the basin in turn and heat it over a low heat
3.
When the water boils and the butter melts, turn off the heat (if the butter has not melted completely after the water boils, turn off the heat first and wait for it to melt before proceeding to the next step)
4.
Add sifted low-gluten flour
5.
Use a whisk to quickly and continuously stir evenly. After the low-gluten flour is completely mixed, use a whisk to mix it while continuing to heat it over medium and low heat. When the batter appears shiny and the bottom of the pan forms a film, turn off the heat
6.
Put the finished puff batter into a piping bag with a piping nozzle. According to different shapes, you need to use different piping nozzles.
7.
Let's take a look at the spare piping mouth. . . The body uses a 10-tooth cookie mouth, the puffs use the big round mouth in the small six-piece decorating mouth, and the swan head uses the small round mouth in the small six-piece decorating mouth.
8.
First squeeze out a full point vertically, then tilt 45 degrees, squeeze and pull gently to form a drop shape.
9.
Extrude vertically to the required size
10.
First squeeze a small circle as big as a mung bean grain on the baking cloth, then pull it forward to squeeze out the head and mouth of the swan, and then squeeze the word '2' backwards, so that the swan head is ready.
11.
According to the ratio of 100g whipped cream to 10g sugar, first whipped slowly until saccharification, then changed to medium speed and sent to the state shown in the picture
12.
Let’s take a look at the piping mouth that squeezes the cream into the puffs. Put the cream into the piping bag and squeeze it directly into the baked puffs, as shown in the picture.
13.
After the cream puffs are all filled, use a sieve to sprinkle the powdered sugar on top.
14.
The following is the puff made of swan cut from the horizontal 1/3
15.
Cut the upper part in half to make wings
16.
Squeeze the whipped cream on the lower part
17.
Wing method
18.
Then insert the swan head in again
19.
Then insert the swan head in again
20.
General form
21.
Done
