Swan Puff

Prepare the required materials

Put water, sugar and salt in a small pot

Add butter cut into small pieces

Turn on medium heat and heat until the water and butter in the pot boil

After boiling, turn down the heat to low, pour in the low-gluten flour and stir quickly with a wooden spatula until the butter and flour are fully mixed and the pan is non-stick, then turn off the heat

Spread the batter and let it cool

Add the egg liquid several times, and stir each time until the egg liquid and batter are fully mixed before adding the next time

Stir the batter thoroughly and evenly until the batter naturally forms an inverted triangle and hangs on the wooden spatula

First, squeeze the body of the swan puff and use a round piping tip to squeeze it into a drop shape. Put it in the hotter oven, set the middle rack to 180 degrees for 20-25 minutes, and bake until the surface turns brown

Then bake the neck of the swan puff, use a piping bag to pipe into 2 shapes, and bake in the oven at 180 degrees for 7-10 minutes.

After the puffs are baked and cooled, cut one in the middle, use the bottom as the body, and cut the upper half in half from the middle as the wings of the swan. Finally, squeeze the whipped cream filling onto the body, and make the swan puff into the shape of a swan.

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