Black Swan cream puff(hei tian e nai you pao fu )

Black Swan cream puff

Introduction:

"Puff extension of black swan. I think what I made last time was original, so this time I specially added cocoa powder to make black swan. In fact, this is the same as ordinary puff, but the final product installation needs snacks. After all, the head of swan is very thin and fragile. "

Production steps:

Step 1: before making, put the low gluten flour and baking powder into the flour, sieve and set aside, and break up the eggs. Put water in the milk pot, add sugar (if you want to add salt, you can also add salt here), add butter, and cook over low heat until bubbles appear as shown in the picture.

Step 2: sift in the flour and mix it quickly with the manual egg beater. The thicker flour will be drilled into the egg beater. Tap it out gently and mix it until the flour has no particles.

Step 3: add the egg liquid in several times, and use the egg beater to mix each time before adding again.

Step 4: the batter is fine and glossy after mixing.

Step 5: put the 8-tooth flower mouth into the flower mounting bag, put the paste into the flower mounting bag, leave a little paste in another flower mounting bag without the flower mounting mouth, and use it as the neck of the roasted swan.

Step 6: it is better not to use disposable flower mounting bag to mount flower mouth to prevent it from cracking when it is squeezed. At this time, you can turn on the oven and start to preheat 200 degrees.

Step 7: squeeze out the swan's body parts on a greased pan. As shown in the picture and ordinary puffs, squeeze out at one end first to get a little fat.

Step 8: then pull to one side. When pulling, squeeze a little less and squeeze while pulling. After squeezing, put it into the middle layer of preheated oven, heat up and down 200 degrees, and bake for 20-25 minutes. Remove and cool.

Step 9: cut a hole in the head of another flower mounting bag and squeeze 2 words on the baking plate, that is, the neck. This baking time is 5-10 minutes.

Step 10: Cream with sugar, beat with ice water until it has obvious lines and doesn't flow, then put it into the flower mounting bag for use.

Step 11: cut the upper part of the cooled puff with a cake knife, and then cut half of the upper part to make wings.

Step 12: cut a small hole in the front of the decoration bag, squeeze the cream on it, install it on the neck, and then add a little more cream. You can squeeze a little more at the end.

Step 13: then cover the wings and the swan is ready.

Materials required:

Low gluten flour: 90g

Water: 160g

Butter: 80g

Eggs: 3

Cocoa powder: 10g

Fine granulated sugar: 20g

Light cream: 250g

Sugar: 30g

Salt: 1g

Note: 0, eggs pick medium size can, if it is too large eggs, add egg liquid according to the need of batter not all put in, batter consistency can grasp. 1. The baking time is increased or decreased according to the oven. The volume is larger, and the baking time is longer than that of ordinary puffs. 2. Swan's neck must be roasted for a while, or it won't stand up. 3. The milking oil must wait for the puff to cool thoroughly, otherwise it will melt. 4. This formula cocoa powder can be changed into low gluten flour directly to make the original white swan ha.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Hei Tian E Nai You Pao Fu