Swan puff
By VicentaLakin
Promised to make a cream puff for a surprise, so I made a swan. The result was truly amazing, and almost all but three of them were taken. I was completely conquered by sweet, fine cream, either by the alternation of my taste or by the effect of my vision。
Recipe Recommendations
- sweetening
- baking
- an hour
- senior
Steps for Swan puff
1
All raw materials, butter and salt, milk mixed。
2
It's boiled until it's completely boiling。
3
It's been filtered once or twice。
4
Floured with rubber razors。
5
Once again, the fire is caught and mixed until the fire is shut down when a thin sheet appears on the bottom of the pot。
6
It is released into another mix, cooled to the temperature of the hot, unhot hand, and added to the whole egg fluid four times, each time fully modulated and then next time。
7
Good puffy, smooth, delicate。
8
The shapes of a downward triangle are found in rubber razors and drops。
9
Put the pasta in the bag。
10
Oilpaper in the oven, squeezed into the face of the elliptical shape。
11
Put it in a preheated oven, 170 degrees, mid-level, for about 20 minutes。
12
Until the puff surface was golden and swelled up straight, the fire went off and continued for five minutes to remove the dry。
13
The shape of the swan's neck is also squeezed with a few paste。
14
Put it in a preheated oven, 160 degrees, mid-level, about five minutes。
15
Cooled good puffs, cut open at a third of the bottom and split the first half into two, making swan wings。
16
On the bottom of a puffy, with a proper amount of cream, a “wing” on the cover and a “neck” inserted。