Lemon cream
By VicentaLakin
One way to deal with yolk, similar to mayonnaise, is to be found in lemon cream without a drop of oil, to make a culinary and to paint bread。
Recipe Recommendations
- egg yolk of 4
- lemon juice 30ML
- rum 15ML
- fine sugar 50g
- water 130g
- sweet and sour
- cook
- ten minutes
- simple
Steps for Lemon cream
1
Emerald sugar is placed in the mix and in concentrate lemonade
2
Put in water, rum, evenly mixed
3
(b) The mixing basin is placed in a hot pot, which is insulated by heating
4
It takes 10 minutes to insulate the heat, to stir up the yolk and end up in the shape of a picture
5
(b) The mixing basin is distributed in cold water while the heat is constantly mixed
6
The yolk after the heat spread becomes the image of the map, which is largely condensed but very loose
7
Disassembly into bottles and freezer storage。Lemon cream Make Tips
You must be patient when beating the egg yolks; the finished product is soft, fluffy, sweet and tart, melts in your mouth, and is indeed oil-free.