Swan puff
By VicentaLakin
Puff is a little bit of cream for me and my kids, but it's not good for cream, but it's really bad for no cream. It's a beautiful swan. It's so beautiful and beautiful.
Recipe Recommendations
- eggs two
- low-gluten flour 60 grams
- water 100 grams
- butter 40 grams
- light cream 100 grams
- fine sugar 30 grams
- chocolate sauce a little
- salt 1 gram
- sweetening
- roast
- several hours
- ordinary
Steps for Swan puff
1
Put butter, salt and water in the pot
2
Burn it, the butter is fully melted, the fire is off
3
Add sifted low-banded flour and mix it with a razor
4
Fire again, mix it up until a thin film hits the bottom of the pot
5
Eggs scattered. Join in part
6
Combining into even and delicate pasta
7
Load in a bouquet, squeeze out the opposite shape of "2" and put it in the oven, fire up and down, 180 degrees, baked out in five minutes. The stove
8
Open the mouth of the bouquet, squeeze out the swan's body shape, put it in the oven, fire it up, 190 degrees, bake it for about 25 minutes, then make it ten minutes. The stove
9
Add sugar in the light cream
10
Put the cream in the bag
11
Cut out the baked puffs, put in the light cream, cut the top part and cut it like a twig
12
Put it on the head of the swan, cover it with two original puffs, and light your eyes with chocolate sauceSwan puff Make Tips
1. The cream puff dough should be cooked until relatively dry; if there is too much moisture, it won't puff up easily.
2. The baking temperature for cream puffs should not be too low or too high; the ideal range is 190°C to 200°C.
3. Do not open the oven door halfway through baking to avoid affecting the expansion of the puffs.
4. Watch through the glass door; when the puffs have expanded and the surface is golden brown, turn off the heat and let them rest in the oven for about ten minutes before taking them out.
5. The cream should be whipped over an ice bath; beat it at high speed in one go.