Italian cream
By VicentaLakin
It's been a hot Korean cake for the last two years, and it's a beautiful cake who doesn't love it! It's a simple, convenient, fine, trim. It's widely used. It's been written in my journal a long time ago, but it's often asked, let's just make a recipe。
- sweetening
- other
- half an hour
- ordinary
Steps for Italian cream
1
the eggs are scoring three times with 50 g fine sugar, and they're not moving
2
30g water with 50 g of sugar left, boiled to 118 degrees in the middle of the fire, so as not to exceed 120 degrees。
3
The syrup drops rapidly into proteins while it continues to mix, and the syrup is careful not to fall on the pelvis or on the head of the egg, otherwise it is prone to cold knots that keep it warm, as a step towards high-temperature proteomics。
4
Butter softened, slurryed. Butter softens to a light touch is a pit state。
5
The proteins continue to be bludgeoned into human butter, and if the butter is not softened enough, there will be tofu in the picture, which can be heated with ovens or microwave ovens, taking care of the fire and timing, and not to be watered again。
6
Click until it's smooth, it's white, it's colored。
7
Cream cream is produced using small-calibre non-composed pots and needle thermometers, which are sold in the shop。Italian cream Make Tips
The non-stick pot is smaller, makes it easier to cook syrup, and is unstable directly on the stove, requiring a small shelf in a hardware store or a grocery store. But the butter is better with fermented butter, it's white, but it's not easy to buy it here