Cooking Steps

1. 

   Step1:Cut the butter into small pieces. Pour the milk, water and salt into the pot. Boil over high heat. Leave the fire and immediately add the sifted flour with high and low gluten. Mix well. Then put it on the stove and heat it while stirring. Stir until there is a layer of film at the bottom of the pot.

2. 

   Step2:Put the heated batter in the egg basin. Then add the egg mixture in three times.

3. 

   Step3:Mix. The synthesis can pull out the smooth inverted triangle.

4. 

   Step4:Then put the 8-tooth flower beak into the Swan body and the small round flower beak into the swan hea

5. 

   Step5:Spread oil paper on the baking tray. Squeeze the small round empty mouth into the swan's head. Squeeze the 8-tooth flower mouth into the swan's body. Squeeze it into a round dripping shape. If you have no flower mounting mouth, you can use a disposable flower mounting bag directly. Cut it into a large round empty space and squeeze it on the paper. It's also good to shape it into dripping shape with a spoon. I've tried.

6. 

   Step6:The body of the swan is 19O ° C for 30 minutes. The head of the swan is 170 ° C for 5 minutes, and the surface is slightly yellow. Turn off the heat and keep it in the oven for 10 minutes.

7. 

   Step7:Add the sugar powder to the cream. Beat until smooth.

8. 

   Step8:Cut the third part of the puff. Then cut the third part of the puff in half.

9. 

   Step9:Squeeze the whipped cream into it. Cover your wings. Put on your head. Point your eyes.

10. 

    Step10:Four geese play red eggs. Not bad.