Italian cream cream
By VicentaLakin
With butter cream! It's more 3D and tastes better than sweet! It's not as easy to melt as cream
- sweetening
- mix
- ten minutes
- simple
Steps for Italian cream cream
1
Butter cut small blocks softened with an egg-pumper until they slipped
2
The protein goes to 30 grams of sugar to wet hair
3
We'll boil the remaining 50 grams of sugar with a 30-gram water fire of 121 degrees。
4
Cook the sweet water and pour it into the well-baked protein so that it cools
5
Plugged proteins are in the butter and the soybean slag is just starting to be mixed. Don't worry about fighting
6
Good work
7
It's a good taste! It's a cold freezer with a shampoo seal, and in five days
8
Isn't creaming a nice flower? I'm sorry, I'm still so bad
9
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