The Swan Bubble
I promised to make a cream puff for the kids, and to surprise them, I made a swan-shaped puff.The result was really amazing, except for the three that were photographed, almost all of the others were stolen and eaten.I was completely and utterly conquered, whether it was the alternation of taste or the visual effect.
WHAT YOU NEED
Ingredients
100 ml of milk45 grams of butterLow flour 60 gramsEggs) two (100 grams of whole egg juice)1/2 teaspoon of saltDelivery of soft cream
How TO MADE The Swan Bubble
Steps 1 to 4
1. "Weigh all the ingredients well, mix butter and salted milk."
2. Boil until completely boiled and then turn off the fire.
3. It is poured into a low powder that has been sifted once or twice in advance.
4. Mix evenly with a rubber scraper into a dough without powder particles.
Steps 5 to 8
5. Open the fire again, stirring continuously until a thin film of dough appears at the bottom of the pot, and then close the fire.
6. Take it out and put it in another mixing bowl, cool it to a temperature that is not hot, add the whole egg juice four times, mix it thoroughly each time and then add the next time.
7. The mixture is smooth and delicate.
8. Removing and dropping with a rubber scraper will give an inverted triangular shape.
Steps 9 to 12
9. Put the bubble wrap in a bag of flowers.
10. Oil paper is poured into the pan and squeezed into an oval-shaped dough.
11. Put in a preheated oven, cook the middle layer at 170 degrees and bake for about 20 minutes.
12. Continue to simmer for five minutes until the surface of the bubble is golden yellow and the swelling is straight, then turn off the fire and take it out to dry.
Steps 13 to 16
13. Add a little bit of dough to the shape of the swan's neck.
14. Put in a preheated oven, 160 degrees, medium layer, roast for about 5 minutes.
15. Cooled buffalo, cut from the bottom third and then cut the top half in half to make swan wings.
16. At the bottom of the bubble, squeeze a moderate amount of whipped cream, cover the wings, insert into the neck, and so on.
17.
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