Put the water, butter, salt, and sugar into the pot in turn, and cook until it is completely boiling. Immediately after boiling, turn off the heat, immediately pour the sieved low powder, and immediately stir with a wooden spoon; these steps should be completed within 3 seconds.
Stir well until it becomes a smooth, non-stick dough
Re-open the small fire, keep stirring the dough, and as the water of the dough evaporates, there will be a thin layer of noodles sticking to the bottom of the pot, about 2 minutes. This layer of '嘎巴' can turn off the fire.
Then move the dough into the pot and stir until it is not hot, but still very hot
Pour in 4-5 times into the beaten egg liquid at room temperature, stir with a wooden spoon, mix once every time, then add the next time.
Until the batter becomes smooth and delicate, pick it up with a wooden spoon, and the batter can be inverted triangle on the wooden spoon, so the puff batter is ready.
Swan head: The batter is loaded into the scented flower belt with a very thin round flower mouth; if there is no flower mouth, use a squid strip to cut a small mouth directly, first squeeze a small round like a mung bean on the baking cloth. Then pull forward, so squeeze the head and mouth of the swan, then squeeze the '2' back, so that the swan head is ready, put it in the 170 degree oven, about 5-6 minutes to the swan head You can take it out with baking color, don't paste it.
Swan body: Extrude a number of teardrops on the baking cloth, then press the watered fork on the surface and draw a few lines. In the 190 degree oven, about 25 minutes
Combination: The amount of fresh cream + fine sugar can be beaten to the extent
The puffs are thrown horizontally, the lower part is squeezed with fresh cream by the chrysanthemum mouth, the upper part is cut into two halves to make wings, and then the swan head can be inserted.