Swan Puff

Overview

I have made puffs many times, this time I want to make them more delicate. Swan Puff has always been out of reach before, thinking that it was too difficult to make, but in actual operation, it didn't feel that difficult. So here’s another summary: If you want to do something you dare to do, you can try it boldly, and the result will be far better than you expected!

Tags

• baking
• baked toast bread flour
• butter
• clear water
• egg
• mifutang baking frosting
• whipping cream
• salt

Ingredients

Steps

1. 1 Place butter, water, and salt into a small saucepan and heat over low heat

   

2. 2 Toast bread flour is ready

   

3. 3 After the butter-water solution boils, remove from the heat

   

4. 4 Pour the flour into the solution

   

5. 5 Use chopsticks to stir quickly and evenly. There will be no dry powder particles. It can be cooled at room temperature before use. It can also be placed in a cold water basin to quickly cool down

   

6. 6 Put two eggs into a bowl

   

7. 7 After the batter has cooled down, pour the egg liquid into it in batches, mix thoroughly, and then pour in the egg liquid. Be sure to mix the egg liquid and the batter completely

   

8. 8 Pick up the egg batter and make it look like an inverted triangle. The puff batter is completed

   

9. 9 Prepare a large 8-petal flower mouth, or other petal flower mouth

   

10. 10 Put the flower tip into a piping bag, and put an appropriate amount of puff paste into the bag

    

11. 11 Place the nozzle against the non-stick baking pan and press it three times in total. Squeeze the puff pastry onto the baking pan so that it looks bigger at the front and smaller at the back. This is the body of the swan

    

12. 12 Put into the preheated oven, 200 degrees, upper and lower heat, middle layer, about 15 minutes

    

13. 13 When roasting the swan's body, take a small portion of the puff pastry and put it into a piping bag. Use scissors to cut a small opening in the front of the bag for piping the swan's neck

    

14. 14 On a baking sheet lined with greaseproof paper, squeeze out a neck shape similar to the number 2, squeeze a little more paste on the head, and then follow it along to make a mouth shape

    

15. 15 After the swan body is roasted to shape and change color, take it out of the oven and let it cool on a rack before use

    

16. 16 Put the swan neck into the middle layer of the oven at 180 degrees and heat up and down for about 5 minutes. It is recommended to watch by the oven at this time to prevent the neck from being burned if it is too thin. After the roasted swan neck comes out of the oven, let it cool on the rack

    

17. 17 Take a swan body

    

18. 18 Use a knife to cut the upper part in half, and then divide the small puff into two pieces to form swan wings; process all the puffs in sequence

    

19. 19 Refrigerate for more than 12 hours, put 150 grams of whipping cream into a mixing bowl, and prepare the cooking sticks and icing sugar

    

20. 20 Pour an appropriate amount of icing sugar according to taste requirements. Generally speaking, the ratio of butter to icing sugar is 10:1

    

21. 21 Start the cooking stick and beat the cream at medium speed until the cream is not flowing and is fine and solid

    

22. 22 Put the flower tip into a piping bag and put an appropriate amount of butter into the bag

    

23. 23 Squeeze an appropriate amount of cream into a large puff

    

24. 24 Attach the wings and neck to the body, and the swan puff is ready

    

25. 25 Come and enjoy it

    

26. 26 Appreciation of the finished product

    

27. 27 Appreciation of the finished product

    

28. 28 Appreciation of the finished product