Swan Pastry with Yam Filling
This traditional and popular Chinese classic dessert features pretty, golden cream puff swans filled with fresh yams. Be warned! It is sure to satisfy your sweet cravings. Try it out at home this Lunar New Year!
Red and black food coloring
To make filling, steam yam by using Panasonic Big Cubie Oven. Select “Steam” function and set time to 20 minutes.
Pour hot steamed yam, sugar and vegetable oil into Panasonic Chef Machine’s mixing bowl. Select “Speed 3” to mash the yam until smooth. Divide filling into 8 portions.
To make water dough, pour ingredients (A) into Panasonic Chef Machine’s mixing bowl. Select “Speed 6” to knead until a smooth dough is formed.
To make oil dough, pour all ingredients (B) into Panasonic Chef Machine’s mixing bowl. Select “Speed 6” to knead until a soft dough is formed.
To make dough for swan’s head and wing, pour ingredients (C) into Panasonic Chef Machine’s mixing bowl. Select “Speed 3” to knead until a dough is formed.
To make swan’s head, roll a small portion of dough becomes a S-shaped strip. Flatten to front like a beak. To make swan’s wing, flatten a small portion of dough and cut wing’s shape by using a small knife. Set aside.
To make swan’s body, divide oil dough and water dough into 8 pieces. Wrap oil dough into water dough. Then flatten it and roll it up. Cut into half and roll out into a flat found skin. Place filling and wrap it up to resemble a pouch with a sharp tail end. Stick swan’s wings at both sides. Continue for the rest.
Preheat Panasonic Big Cubie Oven to 180˚C. Select “Convection Function” to bake pastry at 180˚C for 25 minutes. Remove out swan’s head after 10 minutes and continue to bake swan’s body until golden yellow.
To format the swan pastry, use a chopstick and press in a hole to insert the swan head. Décor the head with red and black food coloring. Continue for the rest.