Swan puff
By VicentaLakin
The swan can't be too beautiful to be eaten
Recipe Recommendations
- low-gluten flour 60 grams
- pure milk 100ml
- butter 45 grams
- Egg whole egg liquid of 2
- salt
- whipped cream appropriate amount
- salty and sweet
- roast
- half an hour
- senior
Steps for Swan puff
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Completed Chart
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It's beautiful
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It's all boiled and burned
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Scan low-banded flour。
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The mix is even, no powder particles。
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Once again, it's in the middle, it's in the middle until the paste is separated from the bottom of the pot, it's all turned white into egg yellow and it's off
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That'll do
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To cool the pasta until it's hot
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They are removed into another mix and added to the whole egg fluid four times, each fully modulated and then next。
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Picking up and dripping are the shapes of a down triangle。
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Put the pasta in the bag. Cut one
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Oilpaper in the oven, squeezed into the face of the elliptical shape。
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Put it in a preheated oven, up and down, 170 degrees, in the middle, for about 20 minutes。
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Until the puff surface was golden and swelled up straight, the fire went off and continued for five minutes to remove the dry。
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The shape of the swan's neck is also squeezed with a few paste. Put a black sesame in your eyes
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Put it in a preheated oven, 160 degrees, mid-level, about five minutes. I'd better watch it. My first swan's neck squeezed more thin than this. It's in five minutes. Send
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Two or three minutes with an electric omelet
18
Cooled good puffs, cut open at a third of the bottom and split the first half into two, making swan wings。
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Squeeze on the bottom of a puffy with a proper amount of cream
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Cover your wings
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Just insert the neck
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Completed Chart
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It's beautiful
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Completed Chart
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Completed Chart
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Completed Chart