Swan Puff (tian e pao fu )

Swan Puff

Introduction:

"Puffs have been made before, but baking people have a common problem. They like to constantly try new methods. The first time they see a swan puff, they are amazed. They are always too lazy to do it. They make Swan puffs to make afternoon tea while taking advantage of the festival. In fact, it's not difficult to make this one compared with the ordinary one. It's just the process of roasting a swan's neck. Ordinary puffs are like a knife One is just two strokes. But looking at this elegant shape, people can't bear to enter it. "

Production steps:

Step 1: prepare the ingredients

Step 2: add butter, salt and water into the milk pan, heat over medium heat until boiling, and turn off the heat

Step 3: pour the flour into the pan

Step 4: quickly mix well with a rubber scraper until there is no dry powder, then sit the pot on the fire again, heat it over medium heat and stir fry continuously until a film forms at the bottom of the pot

Step 5: break up 2 eggs, add the egg liquid into the milk pot three to four times, and thoroughly stir each time

Step 6: beat to a smooth and even batter

Step 7: put the paste into the decoration bag

Step 8: first cut a small hole in the decoration bag, lay paper in the oven, extrude two kinds of 2-shape batter on the paper, put them into 180 degree oven, bake for 5 minutes, and then take them out

Step 9: cut out a bigger mouth of the decoration bag, squeeze out the paste in the shape of water drops on the baking plate, and leave a larger gap in the middle

Step 10: preheat the oven, lower the heat at 180 ° for about 25 minutes in the middle layer, and then simmer for 10 minutes at the remaining temperature after flameout, and take out to cool

Step 11: light cream with sugar

Step 12: beat until hard pattern appears, put the whipped cream into the flower mounting bag, match with medium size six tooth flower mouth

Step 13: make the puff two

Step 14: dissect the upper half again

Step 15: squeeze the bottom half into the whipping cream, insert the neck of the Swan into the front, then install the two wings, and finally dip a little chocolate sauce into the toothpick and point the eyes

Materials required:

Low gluten flour: 60g

Water: 100g

Eggs: 2

Light cream: 100g

Butter: 40g

Salt: 1g

Soft sugar: 30g

Chocolate: moderate

Precautions: the puff dough should be baked in one breath. Never open the oven door in the middle of the process to avoid the collapse of the puff. Don't open the oven door after baking, and simmer for another 10 minutes to make the puff crispy.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Tian E Pao Fu