Mashed potato and Swan puff(tu dou ni tian e pao fu )

Mashed potato and Swan puff

Introduction:

"This Swan puff has been growing grass for a long time. Seeing so many beautiful swan puffs made by baking experts, my heart itches and my hands itch. Although I've never made a puff, let alone the shape of a swan. For the first time, although it's not perfect, the swan's head and neck are scorched, but after all, it's the first time to try. I feel quite satisfied. I don't lose face when I do the new year's gift! "

Production steps:

Step 1: prepare the ingredients.

Step 2: Boil the water, butter and salt first, then turn off the fire.

Step 3: boiled butter water.

Step 4: sift in the low powder.

Step 5: mix quickly.

Step 6: mix over low heat and heat until a film appears at the bottom of the pot.

Step 7: break up the eggs, add the batter in several times, cut and mix.

Step 8: until the batter is inverted triangle. My eggs are small, so I used two eggs.

Step 9: put it into the decoration bag.

Step 10: first cut a small opening of the decoration bag, extrude the swan head and neck in two directions, put it in the middle of the oven for 180 degrees, bake for 1 minute, and then take it out immediately.

Step 11: enlarge the mouth of the flower mounting bag and squeeze out the water drop like Swan body. I put the rest of the batter directly into a round, with a spoon to press down the sharp end of the batter, so as not to burn.

Step 12: preheat the oven at 200 ℃ for 8 minutes, change the puff to 180 ℃ when you see the puff is obviously bigger, bake for another 20 minutes, simmer for 10 minutes, and then open the oven door.

Step 13: baked puff, no collapse.

Step 14: cut the water drop like puff horizontally and make the body of swan at the bottom. Then cut the upper part longitudinally to make the wings of swan.

Step 15: steam the potatoes and mash them with a little sugar.

Step 16: squeeze mashed potatoes.

Step 17: put on the swan's head and neck.

Step 18: glue the wings.

Step 19: dip a toothpick in a little jam and draw the eyes of the swan.

Materials required:

Low powder: 50g

Butter: 40g

Salt: 1g

Eggs: 2

Water: 100ml

Mashed potatoes: right amount

Sugar: right amount

Jam: right amount

Note: authentic puff is to fill in light cream, because I don't like to eat light cream, feeling too greasy, so used mashed potatoes. Do not open the oven door when baking the puff, otherwise the puff will collapse.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: Original

Chinese PinYin : Tu Dou Ni Tian E Pao Fu