Chinese Food
Swan puff
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The mention of puff reminds me of Swan puff. Because its beauty value is too high. Do the same. Make beautiful. The beauty value party can't resist the temptation of appearance. What's more, it belongs to the beauty value and internal excellence. Ha ha.
Cooking ingredients
Cooking Steps
Step1:Ingredients of puff dough.
Step2:Cut the butter into small pieces. Pour in water with sugar and salt.
Step3:Heat and melt to a slight boil.
Step4:Leave the fire. Pour in the sifted low gluten flour. Mix well.
Step5:Slowly add a small amount of egg liquid several times, and quickly stir to make the dough absorb the egg liquid evenly.
Step6:There's a sharp angle after lifting the mixer. The dough is ready.
Step7:Put it in the flower mounting bag.
Step8:Cut your mouth. Make a swan's neck. Does it look like writing 2 or something? Graphics for.
Step9:Put it in a preheated oven at 190 degrees. Bake for 15 minutes.
Step10:Cut the opening of the flower mounting bag a little larger. Squeeze the swan's body. It's a bit like a water drop.
Step11:Bake for 40 minutes in a preheated 190 degree oven until golden.
Step12:After cooling, cut the body part horizontally. Cut the top half of the transverse part vertically in the middle. Cut out the tip of the wing.
Step13:Light cream. Put in the sugar powder. Beat well and put into the mounting bag with mounting mouth.
Step14:Squeeze the cream on the body, put on the wings, sprinkle the sugar powder, and make a beautiful puff.
Step15:Finished product.
Cooking tips:There is an error in the temperature of the oven. The baking time can be adjusted appropriately, especially in the last few minutes. Pay attention to observe the coloring of the finished product. Golden yellow is OK. Do not scorch. The number of puffs has something to do with the size of the dough. I've just squeezed nine of them. They're good at cooking.
