Since we shared our breakfast last night, we had to cook it online, take a few pictures after class, then wash the dishes, and then it's too late.It's like sleeping less than four hours so you don't have a headache in the morning.Hopefully this good state can be maintained after the lunch break.Today I'm going to share with you the swan bubble.Puff is a dessert originating in Italy, consisting of a hollowed-out cream dough wrapped in cream, chocolate, and even ice cream, with a crispy, lubricating taste.

WHAT YOU NEED

Ingredients

125 grams of water
52 grams of butter
Bread flour 62 grams
Two eggs.
5 grams of salt

How TO MADE Failure of the Zero Swan Bubble

Steps 1 to 4

1. You need to prepare: water: 125 g, butter: 52 g, freshly baked bread powder: 62 g; eggs: 2 g, salt: 0.5 g

2. Butter softened at room temperature and added to water with salt

3. Heated to melt on fire

4. Two eggs to spare

Steps 5 to 8

5. After the butter is cooked without small particles, add the bread flour and stir evenly until the flour is completely cooked.

6. After cooling at room temperature, add the egg juice and mix evenly with the dough.

7. Every time the eggs are added, stir until the dough and the eggs are fully mixed.

8. Until the consistency of the dough forms an inverted triangle as it slides off the batter.

Steps 9 to 12

9. Place the dough in a disposable flower bag, cut a small mouth of about 0.5 cm, without a flower mouth, and squeeze out the shape of a swan's head

10. Silicone flower bags packed into an 8-toothed flower-shaped cookie mouth, extruding the shape of the swan's body

11. 200°C preheated oven, up and down, middle layer, swan head roast for about 10 minutes, swan body roast for about 20 minutes

12. Cut the swan's body with a knife, not the end, or cut the swan from the bottom 1/3 and cut the top in half with a knife

Steps 13 to 16

13. It can be filled with yogurt or jam, or it can be filled with buttermilk, or it can be filled with buttermilk, or it can be filled with buttermilk, or it can be filled with buttermilk.

Handy cooking tips

　　1 The weight of the eggs is different, so the two are not the fundamental standard, the final dough is in an inverted triangle, so I add it in stages, one for the dough to be fully mixed, the other with a certain amount of reserve, less can be added, once more, the dough becomes too thin and not suitable 2 Squeeze the swan's head I tried this skill twice, the first time was to squeeze directly and evenly into the shape of a 2 ⁇ , the roasted swan was not enough, the second time I started to squeeze more dough, and then I squeezed it all with a toothpick, and then the swan's mouth and the head came out 3 The swan's method is to squeeze the dough first, then lift it again, then squeeze it again, and then naturally after the end, it must not be lifted lightly 4 In fact, the swan's head can be squeezed into the oven, and the method of preparation can be transported to the oven in a baking oven in about one hour 5