Swan puff

Recipe Recommendations

• butter 60g
• low-gluten flour 80g
• fine sugar 10g
• Odenberg Light Cream 100g
• water 150g
• eggs of 3
• salt 1g

• sweetening
• roast
• an hour
• simple

Steps for Swan puff

1

Low-banded flour filter

2

Put butter, salt and water in the basin, then heat them with little fire

3

When the water boils, the butter melts, the fire is off

4

Add sifted low-banded flour

5

It's a fast and steady mix with an eggbeater. When the powder is fully mixed, it's mixed with an egg-beater, and it's heating with a medium fire, and when the face is luminous, the bottom of the pot forms a thin film, it's off

6

Put a good puff paste in a flower bag with a flower mouth, depending on the shape to be made

7

Let's see the spare sip. The body uses 10-tooth cookies, a puff with a big crotch in a small six-speech, and a swan with a small six. The little round mouth of the flower mouth

8

Let's squeeze out a full spot vertically, then tilt it 45 degrees, and pull it gently

9

Just squeeze vertically to the size you need

10

Squeeze a small circle as big as green bean grains on the baking cloth, then pull it forward, then squeeze out the swan's head and mouth, and then squeeze the word "two" back, so that the swan's head is ready

11

If you add 100 grams of light cream to 10 grams of sugar, you'll have to slow it down to sugar, then you'll have to medium-rate it to the status shown

12

Let's take a look at the bouquet of butter in the puffy. Put the cream in the bouquet and shove it directly into the roasted puffy, as shown

13

When Puffy's cream is all filled up, then you can put sugar powder on the sift

14

Here's the swan maker's puff from a third horizontal. Open

15

The first half is cut in half

16

The second half of it is squeezed with cream

17

Wing approach

18

Then we'll stick the swan head in

19

Then we'll stick the swan head in

20

General form

21

It's done

Recipe Categories

• baking Recipes
• tart recipes
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