Mashed Potato Swan Puffs
Overview
This swan puff has been around for a long time. I feel itchy when I see so many beautiful swan puffs made by master bakers. Although I have never made puffs, let alone a concave swan shape. It was the first time I made it. Although it wasn’t perfect and the swan’s head and neck was a little burnt, it was my first time trying it and I felt quite satisfied. It wouldn’t be a shame to make it as a New Year souvenir!
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Ingredients
Steps
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Prepare ingredients.
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First bring the water, butter and salt to a boil and then turn off the heat.
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Boiling butter water.
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Sift in the flour.
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Mix quickly.
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Stir and heat over low heat until a thin film appears on the bottom of the pot, then remove from the heat.
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Beat the eggs and add to the batter in batches.
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Scoop up the batter until it forms an inverted triangle shape. My eggs were smaller, so I used 2 eggs.
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Put into piping bag.
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First cut a small opening in the piping bag, squeeze out the swan's neck in two directions, put it in the middle of the oven at 180 degrees, bake for 1 minute and take it out immediately.
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Then cut the mouth of the piping bag larger and squeeze out the drop-shaped swan body. I directly integrated the remaining batter into a round shape and used a spoon to press down the tip of the batter to avoid burning it.
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Preheat the oven to 200 degrees and bake for 8 minutes. When you see that the puffs are obviously bigger, change to 180 degrees, bake for another 20 minutes, and then open the oven door after simmering for 10 minutes.
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The baked puffs did not collapse.
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Cut the drop-shaped puff across and make a swan's body at the bottom. Then cut the top part lengthwise to make the swan wings.
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Steam the potatoes, add a little sugar and puree them.
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Squeeze mashed potatoes.
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Place the swan's head and neck.
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Glue the wings.
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Use a toothpick dipped in a little jam to draw the swan's eyes.
