Swan Puff (Vanilla Cream Taste)

Published May 25, 2023 at 08:42am ET

Gourmet food, beauty, beauty, beauty and beauty

Food Material List

1 Puff dough:
2 Low-gluten flour 100g
3 butter 50g
4 Clean water 125g
5 Egg juice 180g (three)
6 salt 1g
7 sugar 2G

Operational steps

1 Sift the low gluten flour first.
2 In a clean pot, add water, butter, sugar, salt, and heat over medium heat. Stir slightly until even. Boil over high heat until fully boiling. Turn off the heat.
3 Quickly pour the sifted starch into the pot.
4 With a wooden shovel, the flour is mixed with water to form a smooth, non-stick pot dough.
5 When the dough evaporates and begins to stick to the pot, and when the bottom of the pot forms a pot, you can turn off the fire and take the pot off the stove.
6 When the dough is cooled to about 60 degrees and not too hot, add a small amount of egg liquid several times, stir well until the dough absorbs the egg liquid completely, and then the next time, until the dough becomes a slippery batter as shown in the figure, pick up the batter with a wooden shovel, the batter is triangular, and the length is about 4 centimeters, and will not slip off. OK, you dont have to add all the egg juice. I only use three-quarters of the formula.
7 Put a small amount of batter into the mounting bag, cut a small opening in the mounting bag, extrude the shape of "2" on the baking tray and make the Swan head. If you want to pair the swans, you need to extrude the reverse "2" like "s", and put the baking tray in the 160 degree oven, bake for about 5 minutes, then it can be out of the oven and cooled.
8 Put the remaining batter into the mounting bag of the chrysanthemum mouth and squeeze it into the baking tray.
9 Place the baking tray in the preheated oven with 210 degrees, middle layer, upper and lower fire, and bake for about 10-15 minutes. When the puff bubbles up, adjust the temperature to 180 degrees, bake for about 25 minutes, and the puff surface will be golden.
10 Cut the puff out of T shape with a knife.
11 Beat the animal light cream, granulated sugar, vanilla essence and mix until the pattern can be maintained. Squeeze into the puffery and insert the roasted swan head, OK! ___________

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