Black Swans are monogamous and usually accompanied for life. Like the eternal love that human beings crave, isn't it?
By Addict2
<h2>Royalties</h2>
"Puff Batter"
Village of Saint-Diré 3 eggs
Anjia unsalted butter 40 g
Water 100 g
Low gluten flour 73 g
Bamboo charcoal powder 2 g
Caster sugar 1 g
Salt 0.5 g
"Cream Filling"
Anja Light Cream 160
Caster sugar 12 g
<h2>Practice steps</h2>
1: Prepare all the ingredients of the puff batter first
2. Eggs from Saint-Dirée Village, 3 pieces, beat and set aside
3, 73 grams of low gluten flour sifted into oil paper, add 2 grams of bamboo charcoal powder ('too fine, flying powder seriously do not need to be sieved)
4. Mix well with the sieved low-gluten flour
5. Set the flower nozzle sleeve and set aside the flower bag
6: Preheat the oven first, put the tube up and down at 200 °C. After preheating, start making the puff batter 100 g of water + 40 g of Anjia unsalted butter + 1 g of caster sugar + 0.5 g of salt, cook over high heat until boiling, turn off the heat and pour all the low gluten flour and bamboo charcoal powder, stir quickly and well
7: Heat the batter on minimum heat for about 1 minute, stir non-stop until there is a film at the bottom of the pot, turn off the heat
8: Immediately pour into a basin, spread out, and cool down slightly
9: Add the whole egg liquid of Saint-Tille Village that was scattered in advance, stir well and add the next time
10, the batter can be stuck to the scraper, in an inverted triangle state, you can stop adding egg liquid
11. Put them into the mounting mouth separately. 18 teeth to make the swan body, the larger round mounted beak to make the swan wings, the smaller round mounted beak to make the swan neck
12. The eighteen-tooth mounting mouth is first extruded from the vertical breathable baking pad, and then pressed downward to extrude the water droplet shape
13: Spray water after squeezing all, send it to the middle layer of the oven, put the tube on and off at 200 °C, and bake for 25 minutes
14, roast the swan body for 10-15 minutes, you can use a larger round mouth to slowly squeeze the swan wings, bake the body to send in the squeezed wings spray water, up and down the tube 200 ° C baking for 15 minutes
15: When the wings are baked, squeeze "2" on the baking sheet covered with oilcloth with a small round flower mouth, and bake at 200 ° C for 5 minutes
16, all baked and taken out to cool, start to make puffs of cream filling, 160 grams of Anjia light cream + 12 grams of fine sugar, whisked to a hard and small sharp corner, framed flower bags for later, still used 18 teeth. With Anjia light cream, the whipping speed is fast and the heat is not afraid
17, horizontally cut the top of the swan's body, is a large hollow Oh, first squeeze a piece of cream at the bottom, and then spiral three times on top
18, squeeze the cream filling and start assembling, insert the swan neck and wings, reluctant to eat it is too good-looking
19. The choux flavor of the grain eggs from Saint-Tille Village is very fragrant and delicious!
<h2>Tips</h2>
❥ Baking time temperature is for reference ❥ only, how much egg mixture is added, depending on the state
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
Like this recipe remember to collect, pay attention to Oh! Feel free to leave a comment below to share your suggestions for this cuisine.