Cooking Steps

1. 

   Step1:Put the eggs in the main ingredient and other ingredients except low powder into a small pot. Boil over low heat.

2. 

   Step2:Pour the low powder into the pot at one time. Keep off the fire. Stir evenly with a wooden spatula.

3. 

   Step3:Put it on the tempering surface again, heat it and stir it. When the batter is in a ball, it is not sticky in the pot.

4. 

   Step4:Pour into the basin to cool down until it is not hot.

5. 

   Step5:Beat up the eggs and add them to the batter. Mix them evenly every time and then add them to the next time.

6. 

   Step6:At last, when the batter is picked up with a wooden shovel, it can slowly fall down. It is in an inverted triangle shape. At this time, the amount of egg liquid can be adjusted properly to achieve this state.

7. 

   Step7:Use a centimeter mounting mouth to squeeze out the water drop shape of the swan's body.

8. 

   Step8:Cut the flower mounting bag into a small opening of 2 mm. Extrude the neck of the swan.

9. 

   Step9:Preheat the oven to 190 degrees. Bake the body and neck of the Swan respectively. The body is about 25 minutes. The neck is about 10 minutes. Bake and let cool.

10. 

    Step10:You can make custard in it when baking. Pour other ingredients in the ingredients list into a small pot, except for cream. Stir well

11. 

    Step11:Heat in a small heat. Stir constantly during this period. Cook until thick. Keep cool for later use.

12. 

    Step12:Cut the puff sideways from a third.

13. 

    Step13:Then cut the top half from the middle as a swan's wing.

14. 

    Step14:Squeeze in the custard sauce first, then the whipped cream. Then insert the neck of the swan and assemble it. You can draw your eyes with dark chocolate.

15. 

    Step15:It's beautiful with a little decoration.