Swan Puff

Finished product pictures

So beautiful

Bring to a boil completely and turn off the heat

Sift in cake flour.

Stir evenly without any powder particles.

Turn on medium heat again and stir continuously until the batter can be separated from the bottom of the pot and all changes from white to egg yolk, then turn off the heat

That's it

Cool the batter until it is no longer hot

Take it out and put it into another mixing bowl, add the whole egg liquid in four times, mix thoroughly each time before adding the next time.

Both picking up and dropping will show an inverted triangle shape.

Put the puff batter into a piping bag. Make a cut

Line a baking pan with parchment paper and pipe in oval-shaped batter.

Place in the preheated oven, bake up and down, 170 degrees, place in the middle rack, and bake for about 20 minutes.

Until the puffs are golden brown on the surface and puffed up straight, turn off the heat and continue to simmer for 5 minutes before taking them out to cool.

In addition, use a little batter to squeeze it into the shape of a swan neck. Add a black sesame seed to make eyes

Place in the preheated oven, 160 degrees, middle rack, and bake for about 5 minutes. (It’s best to keep an eye on the roasting. The first time I squeezed the swan neck, it was thinner than this, and it was mushy before five minutes. The second time I baked it, I squeezed it thicker, and five minutes was just right.) Pour the light cream into a bowl and beat it