Puffs, perhaps many people think it is a snack, but in fact, puffs occupy a large part in the West Point of France, the puffs made of various puffs, often used as wedding cakes in French traditional weddings. This is a dessert that makes people happy. West Point Trainer Sarah produces.
Making the puff dough First, cut the butter into small pieces, pour it into the water with sugar and salt, and melt to a slight boiling. The degree of micro-boiling can be judged by bubbles, and the small bubbles appear in the center, so that the pot can be separated from the fire.
Add low-gluten powder after the fire, mix well with a stir bar, so that all materials do not have any sticking. After a certain degree, remember to heat the temper to ensure that the temperature in the pot is between 60 °C and 80 °C.
Before the temperature drops, add a small amount slowly while stirring, add the whole egg mixture to the dough, and let the dough evenly inhale all the egg liquid. The perfect finished state indication of the puff dough is the sharp corner that hangs down after lifting the blender.
While preheating the oven at 190 ° C, add the puff dough to the squid bag, knead the neck and body of the swan, bake the neck for 15 minutes, body part for 40-60 minutes, bake separately, observe at any time, color to golden You can get out of the oven.
When making a swan neck, the gesture is like writing a 2 word or a '?' sign, then squeezing a triangle at the top of the neck as the head, and the body is a regular full circle.
Make all the ingredients of the cream into the container and use a machine at 4-7 ° C. After the completion of the delivery, the volume of the raw material will double, and there will be a slightly hard pit in the container. This is the perfect state. The container must be small because it allows the material to fully contact the machine and is quickly dispensed. Remember not to overdo it, otherwise the cream will turn into a bean curd.
After waiting for the puff to cool out of the oven, cross the body part, cross the upper part of the upper part, and then cut a knife in the center and use the scissors to reduce the tip of the wing. Then insert the wings and head, sprinkle with powdered sugar, and the swan puffs are finished. Note: In the hollow of the body puff, squeeze the cream, the amount can be more, to ensure fullness.
Stitching the swan neck and body sprinkled with powdered sugar