Cooking Steps

1. 

   Step1:Oil, milk, sugar and salt are boiled in a pot and stirred.

2. 

   Step2:Bring to a full boil and reduce the heat.

3. 

   Step3:Pour in the sifted low powder at a time.

4. 

   Step4:Stir quickly until it doesn't stick to the pot. Turn off the heat. Take the pot down.

5. 

   Step5:Break up the paste. Put it at 60 ℃.

6. 

   Step6:Add the broken egg slurry point by point. Stir until sticky. It doesn't have to be all poured in.

7. 

   Step7:Mix until sticky. Hang the paste for about 4cm.

8. 

   Step8:Put it in the decoration bag. It's convenient to put the decoration bag in the cup. It won't stick to the dirty.

9. 

   Step9:Ordinary puffs draw small circles. Swan puffs draw ellipses. Draw higher. Forget to take pictures. My sin..

10. 

    Step10:This is a mounted fat swa

11. 

    Step11:Don't forget the goose neck. Draw two words.

12. 

    Step12:Preheat the oven for 210 degrees. 20 minutes, puff will expand and set. Another 180 degrees. 25 minutes. Coloring. Deng Deng Deng. Finished product. Swan neck can be changed to 180 degrees.

13. 

    Step13:The little puff cuts three quarters from the middle. Use the flower mouth to add the frozen custard sauce. Cut the Swan puff in the middle and then cut it in half. It's OK with cream. I think custard sauce is more delicious. It's cold and hot and delicious. Then add the diced mango. I have the details of custard sauce in my recipe.

14. 

    Step14:Little mango puff.

15. 

    Step15:Swan puff.