How to make homemade swan puffs

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  1.Cut the softened butter at room temperature into small pieces, add water, sugar, Salt, bring to a boil

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  2. Remove from heat immediately after boiling, add and sift in one go of cake flour

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  3. Stir the low powder evenly

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  4.Mix well and then turn on the heat again, over medium heat, stirring while heating until a thin film appears on the bottom of the pot

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  5.Add the egg liquid in portions, stir well after each addition, then add the next one until it is scooped up with a spoon The batter forms an inverted triangle when it slowly falls

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  6.Put the batter into the container In a piping bag with a flat mouth of 1cm in diameter

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  7., spaced at a certain distance on the baking sheet Shape the puffs into droplets and score the surface with a fork dipped in water to prevent the puffs from expanding unevenly.Preheat the oven to 180 degrees, heat the middle rack up and down, and bake until golden brown

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  8.Remaining Put the batter into a piping bag without a piping tip, cut a small opening in the piping bag, squeeze a little batter onto the baking sheet and pull it forward to make a swan head, then write "2" backwards and squeeze it into a swan's neck.Preheat to 180 degrees, middle layer, upper and lower heat, 7 minutes

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  9.Put the puffs before eating Cut off 1/2 of the top, then cut the cut off top into two halves to form wings.Pour whipped cream into the lower half, pipe fresh cream into the middle, cover the wings, and insert the roasted neck into the body.