Diplomat butter pie
By VicentaLakin
I don't know why you call a diplomat butter. Look at the ration. Look at that. First make Kashda, then mix it with the cream. Isn't it as easy to melt a cream pie like that? Try it later. It's very simple, but it takes a little while to wait for it to dry. When Kashda mixed with the cream, it was so soft that it tasted like a very tender egg. Still more worried about melting, the safest in the fridge。
Recipe Recommendations
- milk 83 grams
- vanilla sugar 30 grams
- egg yolk 16 grams
- corn starch 6 grams
- butter 41 grams
- light cream 150 grams
- sweetening
- cook
- three-quarters of an hour
- simple
Steps for Diplomat butter pie
1
Material: 83 grams of milk, 30 grams of vanilla sugar, 16 grams of yogurt, 6 grams of corn starch, 41 grams of butter, 150 grams of light cream
2
Put yolk, corn starch, 10 grams of sugar in the bowl
3
Smash even。
4
Milk and 6 grams of sugar pour into the pot and boil
5
冲入蛋黄液中，Smash even。
6
Back in the pot, the little fire heats up, and it's getting thicker。
7
And set off the fire and add butter
8
While it's hot, it's flat, it's cold。
9
The rest of the sugar is added to the cream
10
Send
11
I'll pour some egg cream
12
Combination, refrigeration, backup。Diplomat butter pie Make Tips
A small fire is required for the heating of egg milk so that the bottom of the pot is not dried. The finished egg paste needs to be completely cooled and then mixed with light cream to avoid melting the cream. Sugar use can be adjusted according to its own taste。