Chinese Food
The dance of Little Swan -- zero failure Swan puff
(82581 views)
Because I shared my breakfast experience in liangrun class 2 last night, the made puff can only be kept cool on the baking net all the time. After class, I took a few simple photos first, then washed the dishes and rinsed. It was later. It's like sleeping for less than 4 hours. Fortunately, I don't have a headache in the morning. I hope this kind of good condition can be maintained after the lunch break. Today, I want to share the Swan puff taught by Wang MENGNAN, the chief baker of liangrun baking. Puff is a kind of sweet food from Italy. The puffy and empty cream skin covers cream, chocolate and even ice cream. The taste is crisp and smooth.
Cooking ingredients
Cooking Steps
Step1:You need to prepare - water - 125g. Butter - 52g. New good original bread powder - 62g. Eggs - 2 pieces. Salt- 0.5g
Step2:Butter softens at room temperature. Add salt to wate
Step3:Put on the fire and heat to mel
Step4:Break up two egg
Step5:After the butter is melted and there is no small particle, add the bread flour and stir it quickly and evenly until the flour is all scalded
Step6:Cool the batter room and add egg liquid in several times. Mix well with batte
Step7:Add the egg liquid every time. Stir until the batter and the egg liquid mix well
Step8:Until the consistency of the batter falls off the beater to form an inverted triangl
Step9:Put the batter into a disposable decorative bag. Cut one 0.5cm Small mouth on the left and right. Not mounted flower mouth. Extrude the shape of swan hea
Step10:Silica gel flower mounting bag into an 8-tooth Flower Shaped Cookie flower mounting mouth. Extrude the shape of Swan's bod
Step11:Preheat oven at 200 ℃. Heat up and down. Middle layer. Roast swan head for about 10 minutes. Roast Swan body for about 20 minute
Step12:Use a knife to cut the swan's body. Don't cut it to the bottom. Or cut the swan from the bottom 1 / 3. Use a knife to split the upper part into two parts
Step13:Put yogurt, jam, cream and other fillings into the flower mounting bag, and then put on the swan head. Or, squeeze in the fillings, then put on the wings, and then put on the swan head. Finally, point your eyes with chocolate sauce
Step14:Finished picture - geese, geese and geese. Song to the sk
Cooking tips:1. The weight of the eggs is different, so the two are not the basic standards. The final batter is inverted triangle. So one is added in several times to mix the batter fully. The other is a certain amount of reserve. If there is less, you can add it again. Once there is more, the batter becomes too thin and it's not suitable to squeeze the swan head twice. The first time is to squeeze a 2 shape directly and evenly. The roasted swan is not enough For example, the second time when I started to squeeze more batter, I picked it with a toothpick after the whole squeezing. The mouth and head of the Swan came out. The way to squeeze the swan's body was to press it down first, then lift it to squeeze it, then press it. When it was squeezed, it naturally walked back. At last, it didn't squeeze and lift the tail lightly. After it was squeezed, the swan's head could be put into the oven for baking. The baking time can be saved by using the overall planning method As for the inner stuffing, I really don't have to stick to it. Moreover, I think it's healthier to squeeze the inner stuffing into the self-made yoghurt. 6. Each oven has different tempers. So watch your own oven more
