Mascapone
By VicentaLakin
It's not particularly hard to bake, and every time you see a spicy amount of sugar and butter in the square, you feel your stomach, your waist and your whole body fat moving, but by the way, there's only one thing for good quality dairy products, especially tiramisu, that's always on my sweet list. It's been almost six months since the light cream came out of the fridge
Recipe Recommendations
- light cream 250ml
- lemon half a
- milk fragrance
- other
- a day
- simple
Steps for Mascapone
1
Nestlé light cream. Half a lemon goes to the core, half a juice
2
The light cream is soaking up to 85 degrees that the lemon juice is pouring in. At this point, the cream will gradually become thick and will continue at 85 degrees for five minutes, turning off the fire. When the cream cools naturally, it's wrapped in a membrane for 12 hours
3
The 12 hours of frozen cream is very thick and the filtration system continues to freeze in the refrigerator for 24 hours. When the cheese is finished, it is loaded in a sealed container and the refrigerator is kept。Mascapone Make Tips
Filtering out is dairy, which can be used as a water agent for making bread and cakes; it can also be used directly and can be of great help to intestinal creeping。