Swan Puff
Overview
Puffs have been made before, but a common problem among bakers is that they like to constantly try new methods. I was amazed by the swan puffs when I saw them for the first time. I have been too lazy to do it, so I took advantage of the festival to make swan puffs for afternoon tea. In fact, making this is not much more difficult than the ordinary ones. It just requires an extra process of roasting the swan neck. Ordinary puffs require one cut, but this one only requires two cuts. But looking at this elegant shape, people can’t bear to eat it.
Tags
Ingredients
Steps
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Prepare the required ingredients
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Add butter, salt and water to a milk pot, heat over medium heat until boiling and turn off the heat
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Pour the flour into the pot
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Use a rubber spatula to mix quickly until there is no dry powder, put the pot back on the fire, heat over medium heat and stir-fry until a thin film forms on the bottom of the pot, turn off the heat
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Beat 2 eggs and add the egg liquid into the milk pot three to four times, stirring thoroughly each time
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Beat into a smooth batter
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Put the batter into a piping bag
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First cut a small opening in the piping bag, lay paper in the oven, squeeze out two 2-shaped batters on the paper, put it in a 180 degree oven, bake for 5 minutes and then take it out
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Then cut a larger opening on the piping bag and squeeze out the drop-shaped batter on the baking sheet, making sure to leave a large gap in the middle
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.Preheat the oven, lower the heat to 180°, set the middle layer, and bake for about 25 minutes. Turn off the heat and let it simmer for another 10 minutes. Take it out and let it cool
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Add sugar to light cream
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Whip until stiff patterns appear, put the whipped cream into a piping bag and fit a medium six-tooth nozzle
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Cut the puff into two
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Then cut the upper half in half
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Pour the whipped cream into the bottom half, insert the swan's neck into the front, then attach the two wings, and finally use a toothpick dipped in a little chocolate sauce to dot the eyes
