Chinese Food
Swan puff
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The graceful swan shape is used in the dessert, which endows the puff with vitality and detached beauty. -
Cooking ingredients
Cooking Steps
Step1:Butter, water, sugar, salt. Heat in milk pot until boilin
Step2:Add the sifted mixture of low powder and cocoa powder into the pan over the fire and stir until the batter is not sticky. Add the broken egg liquid into the pan over the fire for three times.
Step3:Every time, stir until the batter is completely collected. The batter is in the shape of inverted triangle on the silica gel shovel or chopsticks.
Step4:The batter is put into a flower mounting bag with a chrysanthemum mouth. The body of the swan is squeezed out on the oiled paper. Preheat the oven at 210 ℃ and bake for 10 minutes, then turn it to 180 ℃ and bake for 15 minutes.
Step5:Extrude the head and neck of Swan with batter on oilpaper. Preheat the oven at 170 ℃ and bake for about 12 minutes
Step6:The body of the roasted swan cools completel
Step7:After the puff body of the swan is cut horizontally, the upper part is cut into two parts. The hollow part of the puff body is squeezed with light cream sent with sugar powder.
Step8:Put on the roasted head and neck.
Step9:Follow step 7.8 to operate all the puff
Step10:Elegant Swan puff.
Cooking tips:1. The mixture of butter, salt, sugar and water must be heated to boiling. 2. The egg liquid should be added in several times. Each time, it should be stirred until the batter is completely absorbed. 3. Pay attention to stretching when squeezing the body paste of swans. Pay less attention to the posture of swans before and after; do not squeeze the head and neck paste too thin. 4. the baking temperature shall be adjusted according to the actual temperature of the oven. There are skills in making delicious dishes.
