Swan Puffs
By VicentaLakin
Recipe Recommendations
- milk fragrance
- roast
- an hour
- ordinary
Steps for Swan Puffs
1
Soften the butter at room temperature and cut it into small pieces. Add water, sugar, and salt and heat over medium heat until it boils and leaves the heat;
2
Add the sifted low flour in one time and stir quickly to mix the flour and water completely;
3
After mixing well, turn on low heat again, stirring while heating, until all the flour and water are blended together, and then turn off the heat;
4
Pour the batter into another basin, stir up the batter and cool down to 60-65℃;
5
Add the beaten whole egg liquid in times, stir well each time and then add the next time;
6
Until the batter is picked up with chopsticks, the batter is in an inverted triangular shape, the angle from the sharp corner to the bottom is about 4CM, and it will not slip;
7
Put the stirred batter into a decoration bag with a flat-mouthed flower spout in diameter of 1 cm, and squeeze it into water drops (suitable for making swan puffs) or round (ordinary puffs) on a baking sheet at a certain distance;
8
Use a water-stained fork to make a few marks on the surface to prevent the puffs from expanding unevenly; after spraying water on the surface, place them in the middle layer of the oven, heat them up and down at 210℃, 10 to 15 minutes, and turn the puffs to 180℃ after shaping until the surface is brownish.
9
Put the remaining batter into the decoration bag without a mounting spout, cut a small opening in the decoration bag, squeeze a little batter on the baking sheet, pull it forward to make a swan's head, then write "2" back and squeeze it into a swan's neck, put it into a preheated oven at 180 ° C, middle layer, heat it up and down for 7 minutes.
10
Cut the puffs from 1/2, cut the cut top in half to form wings, squeeze in casta sauce or whipped cream in the middle and cover the wings, insert the roasted neck into the body (Swan puffs); squeeze in or cut the puffs from the bottom and squeeze in casta sauce or whipped cream (ordinary puffs)