materials

whipped cream, butter, milk, sugar, salt, condensed milk, high-gluten flour and eggs

1. A piece of butter, a proper amount of milk, a spoonful of sugar, a spoonful of salt and a spoonful of condensed milk, boil in a milk pot, remove from the fire, and immediately add a proper amount of flour to stir into a slightly thick batter. ?

2. After cooling for a while, add the beaten egg liquid in four times, stirring evenly every time and then adding the next time. This will make a very smooth batter. ?

3. Put the batter into a paper-mounting bag, and mount them on a baking tray lined with oiled paper one by one, leaving some space between them. ?

4. Preheat the oven at 2 degrees for 1 minutes, then heat it at 18 degrees and bake it for 3 minutes. Wait until the puffs are slightly browned and swollen and straight, and they will be baked. Don't take it out at once, wait until the oven cools down before opening the door. Take out the puffs and put cream in them.

Tips

Be sure to add flour at once while it is hot, so that the flour can be cooked; Do not add too much milk to prevent the batter from being too thin; When adding egg liquid, you should add it in several times. If it is too thin, don't add it. Don't add it when it is hot, or it will become an egg flower. Keep a distance between each puff when baking, because it will expand when baking; Don't open the door immediately after baking, otherwise the puffs will shrivel

Material

6 grams of butter, 15ML of water, 2 grams of salt, 5 grams of sugar, 75 grams of low flour, 1 grams of egg liquid, 25 grams of milk, 3 yolks and 75 grams of sugar

Practice

1. Let's make the stuffing first, put the milk in the pot. ?

2. Add white sugar to the egg yolk and send it to a white state. ?

3. Pour in the low flour and mix well. ?

4. Add the milk to the egg yolk in several times, and mix well every time before adding the rest of the egg yolk. ?

5. Pour the mixed egg and milk liquid into the pot, first heat it with medium fire, and stir it while heating, and it will feel thicker and thicker. Turn down the fire, heat and stir until the egg and milk paste is smooth, and then put it at room temperature and refrigerate it for later use. ?

6. Now let's make puffs: Pour butter, water, salt and sugar into a pot and heat it over medium heat until the butter melts and boils. ?

7. Turn off the fire, pour in the sieved low flour and keep stirring until the flour and water are completely mixed. ?

8. Turn off the fire, and stir the batter with chopsticks. When the heat of the batter dissipates and it is not so hot, add the egg mixture several times. Until the egg mixture and batter are completely blended, the batter will be in an inverted triangle and will not drip, and the batter will be ready. ?

9. put the batter into a paper bag, cut a small opening, extrude a "2" or "s" shape, and bake in the oven. ?

1. Extrude it into an oval shape with a little drop of water, and use it as a swan's body and bake it in the oven. 11. Make a good puff, cut it from one third, cut it from the middle as wings, fill it with stuffing below, and then put on the neck and wings, and the swan will be ready.

Tips

1. Puffs can be directly filled with cream, but I like the custard stuffing, so I made the custard sauce today. ?

2. Filling materials: 25g of milk, 3 egg yolks, 75g of white sugar and 25g of low flour. ?

3. Swan neck baking: middle layer of oven, 18 degrees, about 7 minutes. ?

4. swan body baking: the middle layer of the oven, 22 degrees for 1 minutes, 18 degrees for 35 minutes, and then stewing for 2 minutes. ?

5. You can add a little vanilla extract or vanilla clip to the custard sauce, but I didn't have it, so I didn't put it. ?

6. The amount of egg liquid in the puff batter is about 2 eggs. You don't need to pour it in at once, but add it in several times until the batter is in an inverted triangle that won't drip. ?

7. Do not open the oven door during baking to prevent puffs from collapsing.