[my baking time] black and white "dancer" on Swan Lake -- Swan puff(wo de hong bei shi jian tian e hu shang de hei bai wu zhe tian e pao fu )

[my baking time] black and white "dancer" on Swan Lake -- Swan puff

Introduction:

"The swan's unique handsome figure, mellow appearance, slender neck and beautiful lines are all very good. I'm often satisfied with it ~ ~ ~ ~ ~ ~ ~ there are two kinds of fillings in the body of the Swan --- cream cheese fillings and chocolate sauce fillings. Compared with whipped cream, I prefer the filling made of cream cheese. It's slightly sour and mixed with the aroma of cheese. It tastes very refreshing. The cream cheese filling in the mouth is also more textural. Unlike fresh cream, it's a more solid and smooth filling. Especially after being refrigerated in the refrigerator, the sour taste of cheese is more prominent and ice cold It's always delicious. The white stuffing makes the Swan look fuller, and the chocolate sauce is a little worse, but it's also beautiful ~ ~ ~ ~ ~ ingredients: puff: 80g butter, 100g low gluten flour, 3 eggs, 1 tsp sugar, 1 / 2 tsp salt, 160g water, cream cheese stuffing: 200ml light cream, 180g cream cheese, 45g powdered sugar, 5g pure coffee powder and hot water (without chocolate sauce)

Production steps:

Step 1: put water, salt and sugar in a small pot.

Step 2: puff step --- put water, salt and sugar in a small pot.

Step 3: put the butter into the pot and cut it into small pieces.

Step 4: Boil the butter over medium heat.

Step 5: bring the water and butter to a boil.

Step 6: turn to low heat after boiling.

Step 7: pour in the sifted flour.

Step 8: pour the flour into the pan and stir quickly with a wooden spoon.

Step 9: turn off the heat until the flour and butter are completely mixed and do not stick to the bottom of the pan.

Step 10: flatten the batter and lower the temperature.

Step 11: when the temperature drops to 60-65 degrees, do not burn hands.

Step 12: add a small amount of egg liquid several times.

Step 13: stir each time until the egg and batter are completely mixed, then add the next time.

Step 14: add a few more times. You don't have to use up all three eggs. Add egg liquid while stirring. The batter in the pan is about this level.

Step 15: then lift the wooden spoon and hang the batter on the spoon in an inverted triangle.

Step 16: Body: round hole flower mounting mouth and flower mounting bag, paste into the flower mounting bag.

Step 17: squeeze out the paste in the shape of water drops on the tin foil covered baking tray.

Step 18: after squeezing, gently scratch the surface of the batter with a fork and water, so that the batter will not crack due to uneven heating when baking.

Step 19: 180 degrees in the middle of the oven, 25-30 minutes, the surface of the puff can be yellowish brown.

Step 20: neck: cut a small mouth at the tip of the flower mounting bag, put a small amount of batter into it, squeeze out the neck on the baking plate, and then the middle and lower layers of the oven are 180 degrees. After 7-10 minutes, the surface of the puff can be yellowish brown.

Step 21: cream cheese filling step --- mix hot water with coffee powder to make coffee liquid, and let it cool.

Step 22: soften cream cheese at room temperature.

Step 23: add sugar powder.

Step 24: beat with egg beater until smooth and loose.

Step 25: pour the cooled coffee into the cream cheese paste.

Step 26: continue to beat until the coffee and cream cheese are well blended.

Step 27: add light cream several times in small amount.

Step 28: beat each time until the cream and cream cheese are completely blended, then add the next one.

Step 29: until all the light cream is added, the cream cheese filling is ready.

Step 30: put the cream cheese into the flower mounting bag and use the flat mouthed flower mouth for standby.

Step 31: after the Swan puff is roasted, let it cool completely, then cut a body from the middle, the lower part as the body, and the upper part from the middle as the wings on both sides; squeeze the stuffing bag on the body, and then press a pair of wings to finish the Swan puff.

Materials required:

Butter: 80g

Low gluten flour: 100g

Eggs: 3

Sugar: a small spoon

Salt: 1 / 2 teaspoon

Water: 160g

Chocolate sauce: right amount

Cream cheese: moderate

Note: 1) the flour should be quickly stirred after pouring into the pot, so as to quickly blanch the flour; 2) the temperature of the batter should be controlled well, too hot will make the egg liquid ripe, generally 60-65 degrees is not hot; 3) I use tea eggs, which are relatively small, and these three are used. If the general eggs may not use three, I need to add egg liquid to the batter several times, and do not use it If you want to add more, you can make the batter into an inverted triangle; 4) the body of the Swan should be as big as possible, and it will look good and full after baking; 5) there should be a certain gap between the batters, and you will know that the expansion of the puff batter is very large after one time; 6) when baking the neck, you must look at the oven, the middle and lower layers, otherwise it is easy to scorch.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Wo De Hong Bei Shi Jian Tian E Hu Shang De Hei Bai Wu Zhe Tian E Pao Fu