Swan Puff (tian e pao fu )

Swan Puff

Introduction:

"Ordinary puff with a little change, very eye-catching, beautiful shape, very suitable for his dear

Production steps:

Step 1: add water to butter, add sugar and salt to boil.

Step 2: sift in the low flour quickly and stir to make a batter.

Step 3: break up the eggs, let the batter cool, add in several times, stir evenly after each time, and then add the next time.

Step 4: adjust the number of eggs according to the size. In a word, the batter should be stirred until it is inverted triangle after being stirred.

Step 5: put oil paper on the baking tray, take part of the batter and put it into the flower mounting bag with star shaped flower mouth, squeeze it into water drop shape (upper width and lower width), bake in the oven at 180 ℃ for 25 minutes.

Step 6: take another part of the batter and put it directly in the decoration bag, cut it into a small mouth with scissors, squeeze it into a "2" shape, squeeze a little more batter as the head at the beginning, bake in the oven at 175 ℃ for 8 minutes.

Step 7: use Qihe electric egg beater to beat the fresh cream.

Step 8: cut the roasted swan horizontally in half, and then cut the upper part longitudinally. Put the whipped cream in the flower mounting bag with star shape and squeeze it at the bottom of the goose.

Step 9: take the other part of the longitudinal section as a wing, insert a wing first, and then insert the gooseneck into the cream.

Step 10: cover the other half of the wings to form a swan.

Step 11: dissolve the chocolate in water.

Step 12: squeeze the melted chocolate into the goose's head with a toothpick.

Materials required:

Low gluten flour: 150g

Butter: 100g

Water: 250g

Sugar: 1 / 2 teaspoon

Salt: 1 / 8 teaspoon

Eggs: 5

Fresh cream: right amount

Chocolate: a little

Note: eggs must wait for the batter to cool before adding. If the batter is too hot, it will turn into egg soup

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: Original

Chinese PinYin : Tian E Pao Fu