Recipe: Swan puff

Home Cooking Recipe: Swan puff

Notes:

I always think that the dough of the puff is amazing, there is no hair powder, and there is no hair, but a roast is a crispy thing that will swell into the whole cavity. (62L large oven made a plate, 25B small oven made a plate)

Ingredients:

Steps:

  1. Cut the butter into small pots, add milk, salt, sugar, heat on the fire until it is boiled, remove it, sift into the low powder, and mix well. Continue to put it on a small fire and stir it to heat the water. Stir until the batter becomes a mass, and it will leave the fire when it does not stick to the bottom of the container.

  2. When changing the container to a low temperature when the batter is not too hot, pour the eggs into the eggs in advance, and pour them while stirring. Check the state of the batter. If the batter is lifted, the batter sticks to the scraper and it is smooth and inverted triangle. Into the flower bag

  3. Squeeze on a baking tray with a non-stick cloth, and separate the gaps. The swan puffs will be squeezed into a drop-like shape. Neck and head are squeezed into the shape of 2, if you want to make a pair of swans, remember to squeeze 2 and pour 2

  4. The oven is preheated to 200 degrees. Bake for about 10 minutes until it swells, then lower the temperature to 170-180 degrees and bake for about 20 minutes until the surface is golden.

Tips:

The baked puffs are cooled and sealed. Stir in the cream or kastard sauce before eating, and stuffing like chocolate sauce.


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