Swan Puff (tian e pao fu )

Swan Puff

Introduction:

"Puff is a favorite pastry for me and my children, but I don't like cream very much, but it's really not good-looking without cream. For this beautiful appearance, I'd like to eat more cream. Looking at the humble puff, after a decoration, a beautiful swan appeared in front of us. It's good to look at, and my mood is beautiful... "

Production steps:

Step 1: put butter, salt and water into the pot

Step 2: bring to a boil, melt the butter and turn off the heat

Step 3: add the sifted low gluten flour and mix well with a scraper

Step 4: fire again and stir until a thin film appears at the bottom of the pot. Turn off the fire

Step 5: break up the eggs and add in several times

Step 6: mix into a fine and even batter

Step 7: put it into the flower mounting bag, extrude the positive and negative "2" shape, put it into the oven, heat up and down, bake at 180 degrees, and come out of the oven for 5 minutes

Step 8: open the mouth of the flower mounting bag a little wider, squeeze out the shape of a swan, put it into the oven, heat up and down, bake at 190 ℃ for about 25 minutes, and then simmer for 10 minutes

Step 9: add sugar to the cream

Step 10: beat the cream with an egg beater and separate it with ice water, then put it into a flower mounting bag

Step 11: cut the roasted original puff into light cream, and then cut the upper part as shown in the picture

Step 12: put on the head of the swan, cover it with two pieces of original puffs, and light your eyes with chocolate sauce. The Swan puff is ready

Materials required:

Eggs: two

Low gluten flour: 60g

Water: 100g

Butter: 40g

Cream: 100g

Fine granulated sugar: 30g

Chocolate sauce: a little

Salt: 1g

Note: 1. The batter of the puff should be fried dry, and it is not easy to bulge if there is too much water; 2. The temperature of baking the puff should not be too low or too high, suitable for 190 to 200 degrees; 3. Don't open the oven door halfway, so as not to affect the Puff's expansion; 4. Observe through the glass door, see the Puff's expansion, the surface is scorched, that is, turn off the fire and simmer for ten minutes; 5. Cream should be dried Ice water and high speed.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Tian E Pao Fu