Exclusive Black Swan puff

water:125g butter:50g plant carbon black:4g low gluten flour:75g egg (whole liquid):23 salt:1g peach, jasmine, black tea, casda sauce:200g sugar cream:optional https://cp1.douguo.com/upload/caiku/5/6/d/yuan_563d50dbe0bdd924f4b58e3870e8855d.jpeg

Exclusive Black Swan puff

(155276 views)
Exclusive Black Swan puff

I made this black swan puff to decorate the cake before. It's just in time for Chinese Valentine's day. It's also a good occasion. For casda sauce, please refer to my other recipe reference component - about 20

Cooking Steps

  1. Step1:Add water, bamboo powder, salt and butter into the pot. Boil until all butter is melte

  2. Step2:Do the first step at the same time. Sift the flour with low glute

  3. Step3:When the mixture of butter and water is off the fire, immediately pour in flour. Stir until there is no dry powder

  4. Step4:Then the pot is tempered again. Turn on the small fire. Keep stirring the dough until there is a film on the bottom of the pot. Then turn off the fire

  5. Step5:Then add the whole egg liquid in three times. Mix each time until it is absorbed and then add the next tim

  6. Step6:The batter is glossy and has a certain fluidity, but the fluidity is very weak

  7. Step7:Use a scraper to dip flour on the baking tray to position i

  8. Step8:Draw the neck of the Swan according to the flour line. Preheat the oven at 190 degrees. Bake in the middle for six minutes

  9. Step9:Place the batter on the baking tray with a round cutting di

  10. Step10:I used a medium six tooth beak to squeeze out the swan's body. It's better to use a large beak. Bake for 26 minutes at 180 degrees in the middle layer of the preheated oven

  11. Step11:After it's out of the oven, let it cool a little and squeeze in the Cassida sauce inside the puff. Assemble it. I used turning sugar to make wings. I can also cut off the top half of the puff and cut it in half as wings

Cooking tips:1. When the water boils, it is necessary to pour the flour in while it is hot. The purpose of this step is to blanch the flour. It is also the key to puff. 2. Add the whole egg liquid in several times. The batter should not be too thin. It should be harder than the ordinary puff batter. Otherwise, it will not be formed during the subsequent extrusion. Please refer to my other recipe 4. Do not open the oven door during the baking process. Otherwise, puff will come out of the oven After the collapse of cooking skills.

Category of recipe

Chinese cuisine

How to cook Chinese food

How to cook Exclusive Black Swan puff

Chinese food recipes

Exclusive Black Swan puff recipes

You may also like

Reviews


Add Review