Swan puff
By VicentaLakin
Puffs have done it before, but people who bake have a common disease, they like to try new methods, and they're surprised at the first time they see a swan puff, and they're too lazy to do it. In the afternoon tea, it's not hard to make this as compared to normal, it's an extra roasted swan neck, and a common puff is a knife, and this is a two-slash. But looking at this elegance, it's kind of unbearable。
Recipe Recommendations
- low-gluten flour 60g
- water 100g
- eggs of 2
- light cream 100g
- butter 40g
- salt 1g
- soft white sugar 30g
- chocolate appropriate amount
- sweetening
- baking
- several hours
- senior
Steps for Swan puff
1
Prepare the food
2
Butter, salt, water into the milk pan, and when the fire heats up, it's off
3
Put low powder in the pot
4
Quickly blended with a rubber razor into dry powder, re-sitting the pot on the fire, heating it up and blowing it up until the bottom of the pot breaks out a thin sheet. Fire
5
The eggs are broken in two and the egg fluids are added to the milk pan three or four times
6
Smash it in a flat and smooth paste
7
Put the pasta in the bag
8
Cut the bouquet first, put the oven paper, squeeze out the two sides of the paper, put it in the 180-degree oven, and bake it for five minutes
9
Then you cut out a bigger mouth, squeeze out a drip-shaped paste on the grill, and keep an eye out for bigger gaps
10
The oven is preheated, 180 degrees hot, mid-level, about 25 minutes cold, 10 minutes cold after the fire goes out
11
Cream cream and sugar
12
Smuggles into a hard-cut bouquet, and you put cream in a bouquet with a medium six-tooth bouquet
13
The puffs, everything
14
Half the top and half the top
15
Squeeze the bottom half into the cream, then insert the swan's neck into the front, then put on two wings, and then put a little bit of chocolate sauce on the eyeSwan puff Make Tips
The choux pastry dough must be baked all at once. Do not open the oven door midway under any circumstances to prevent the puffs from collapsing. After baking, do not open the oven door; let them rest in the residual heat for another ten minutes to ensure the puffs are crispy.