Swan Puff Cake

Overview

The slender neck of the swan puffs is composed of hearts and red pomegranates, making the cake look full of love! Dessert has the power to heal people! The cake at the bottom is a matcha swirl cake. The matcha is sweet and delicious. The red and green colors also look particularly lively.

Tags

• baking
• butter
• egg
• isuzu matcha powder
• low gluten flour
• sugar
• whipping cream
• milk
• salt
• water

Ingredients

Steps

1. 1 First make the swan puffs. Add butter, water and salt into a pot and bring to a boil over medium heat.

   

2. 2 After boiling, turn off the heat. Pour in the sifted low-gluten flour. Stir quickly with a spatula until there is no flour.

   

3. 3 Turn on the heat and heat over medium heat until there is a white film on the bottom of the pot. Remove from the heat. Transfer the batter to a clean bowl and add the beaten egg liquid. Stir into a uniform batter.

   

4. 4 Pour the mixed batter into two piping bags, one with a thin mouth and one with a thick mouth.

   

5. 5 Use a piping bag with a narrow mouth to pipe the swan's neck. It should be roughly in the shape of a 2

   

6. 6 Use a piping bag with a thick mouth to squeeze the body of the swan into a drop-shaped batter

   

7. 7 Put the swan neck part into the oven at 160 degrees for 5 minutes. Put the swan body into the oven at 190 degrees for 20 minutes. Be careful not to color the swan neck too darkly.

   

8. 8 After baking, take it out and let it cool. To start assembling the swan puffs, first cut off the bottom layer, and then divide the shell into two.

   

9. 9 Beat 100g whipping cream and 10g sugar together with a whisk until hard patterns appear. Put it into a piping bag, and then pipe it on the bottom layer of puffs. Then insert the neck and add wings on both sides.

   

10. 10 Next, make the matcha swirl cake. First heat the butter and milk over water to melt.

    

11. 11 Then sift the matcha powder, mix with the low-gluten flour and sift together.

    

12. 12 240g eggs, about 200g egg liquid, and 85g sugar are added in batches. Beat with a chef's machine until the egg liquid turns white. Pick up the mixing head, and the egg liquid will hang down and stack like silk.

    

13. 13 Sift matcha powder and low-gluten flour into the beaten egg liquid in batches. Use a spatula to carefully stir evenly and stir to avoid defoaming.

    

14. 14 Stir the flour and egg liquid evenly, then pour the melted butter milk into the spatula and stir evenly.

    

15. 15 Pour the mixed batter into a 28×28 baking pan from a high position, smooth it out, and shake away any large air bubbles. Place it in the oven at 190 degrees and bake for 25 minutes. Bake until the surface is slightly golden.

    

16. 16 After baking, transfer the cake to a cooling rack while it's still hot, put a new piece of silicone paper on top. Then flip it over with your hands, and tear off the original layer of silicone paper at the bottom.

    

17. 17 Cut off the edges of the cooled matcha cake slices, and then cut them into 6 strips with a width of 4 cm.

    

18. 18 Add the light cream to the sugar in batches and beat until the cream can flow slightly.

    

19. 19 Spread the cream evenly on each matcha cake strip. Roll up one cake strip from the side closest to your hand into a round shape. Then roll up all the cake strips in turn!

    

20. 20 Then spread the remaining cream evenly on the surface. Smooth the cream on the surface evenly.

    

21. 21 Finally, put two swan puffs on top of the cake, and then put pomegranate pieces on the outermost ring. That’s it

    

22. 22 Beautiful finished product pictures

    

23. 23 It’s also particularly beautiful when cut open

    

24. 24 Swan Lake. Beautiful!