Vanilla cream
By VicentaLakin
It's only when it's decided who's gonna take it. Vanilla butter, after countless slippages of eyes, has finally come to fruition. Cut the weight of the king in half, lest it be too heavy. This material is said to be filled in Hokkaido Chifeng, like ice cream. However, it appears in detail that if the difference in usage is not taken into account, the last result is mixed with frozen ice cream, depending on the material and practice。
Recipe Recommendations
- milk 100 grams
- fine sugar 25 grams
- egg yolk one
- corn starch 5 grams
- low-gluten flour 5 grams
- light cream 50 ml
- vanilla pod 1/3 root
- sweetening
- cook
- several hours
- simple
Steps for Vanilla cream
1
Use the material
2
It's got the yolk in it
3
A mixture of low-banded and corn starch sifted into yolk
4
Combination
5
Milk and sugar, cut the vanilla pot open, scrape the seed, and put it in the milk. Medium
6
It's boiling
7
One third of the milk slowly pours into the yolk
8
And then back in the milk, evenly mixed
9
Take out the vanilla herbs and keep mixing up to boil
10
The pasta gets thicker and out of fire11
Sitting in ice water, mixing it to completely cool it, covering it with a film, putting it in the fridge to completely cool it. Twilight
12
The light cream is so strong as to keep the line on
13
倒入蛋乳泥，用橡皮刮刀Combination
14
CompletedVanilla cream Make Tips
Stir continuously during heating to prevent lumps and burning the bottom of the pot. Stirring over an ice bath until cool prevents the custard from lumping. The finished cream filling can be refrigerated for 1-2 days.