Butter cream
By VicentaLakin
Recipe Recommendations
- butter 100g
- egg yolk of 2
- fine sugar 70g
- condensed milk 20g
- light cream 50g
- milk 15ML
- rum 10g
- lemon juice 10g
- honey 10g
- vanilla extract 1/4 teaspoon
- sweetening
- flavoring
- half an hour
- ordinary
Steps for Butter cream
1
Prepare the material you need
2
Add light cream to the yolk, milk, fine sugar all the same
3
When the temperature rises and the yolk becomes thicker, the thermometer can be measured, about 80 degrees, shut down, and quickly sits in a tub with cool water, and does not stop mixing until the yolk gets colder. Keep the yolk warm, don't let the yolk boil. If it boils, it separates
4
After the butter softened, the egg-pumper spreads to lightened turpentine, with a warmer yolk, and continues with the egg-pumper, to a thicker and looser state
5
One-time milking, lemonade, rum, honey, vanilla and eggbeating. Fight! Fire
6
It'll be nice to have the cream in a smooth and delicate state