Butter beer practices

By VicentaLakin

Butter beer practices
This year marks the nineteenth anniversary of Harry Potter's final duel, which is an important day for the world's fans. It doesn't matter if you don't have it. Winter's coming, today you're sharing a practice that comes from Hogmoord, old and salty butter beers. But butter beers, though called butter beers, are more likely to be non-alcoholic beverages because they are mostly for young friends. Butter beers are simple, butter is strong, butter is delicate, they're perfect for homemaking, and all the home-sized magic fans can share

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Steps for Butter beer practices

  • 1
    [treasure of red sugar] prepare a clean boiler, put red sugar (100g) in the pot, break it up, add water, add about half of it, and put it on the stove。
  • 2
    When red sugar melts, it melts completely. Don't turn off the fire, turn the fire and continue to heat until the whole pot of sugar comes out of a relatively thin, dense bubble, and then the fire is reduced. The emergence of dense bubbles suggests that the moisture in the syrup is almost evaporated and that other ingredients can be prepared。
  • 3
    [add butter], put an andja butter (50g) in the syrup pan, then squeeze in fresh lemon juice, just a few drops, so the butter melts slowly (i'll use a spoon to hold the butter and then move in one direction, which will save time)。
  • 4
    when the butter melts completely, we pour it into the pot, and we mix it evenly quickly, because it's too fast, so there's no picture of it, and put a picture of it. it's gonna have to keep the fire running until it boils down。
  • 5
    "Cooled syrup" pours the finished syrup into the glass and cools it off. There may be a situation where the syrup is thin, but there's no need to panic or fail, and when it cools, it becomes more dense。
  • 6
    a clean eggbasket is coming out of the cream。
  • 7
    But unlike the previous lessons, the cream doesn't have to be too strong, because it's on the drink, and it's probably in a bit of a fluid state, and when the eggmaker picks it up, the cream can drop。
  • 8
    If you want to have a sweet smell in cream, you can add freshly cooled cream syrup (the right amount) to the fresh cream。
  • 9
    If it's for kids in winter, you can put it in the pot and heat it up。
  • 10
    Put about two spoons of cream syrup in a glass, add whiskey or rum, then pour a cream soda and taste like cocktails
  • 11
    [Final] When you mix cream syrup and soda soda, you'll be rich in foam, you'll look delicious, you'll taste good, but you'll smell good
  • 12
    [Sharing] This drink is very good for party sharing, for people who don't drink, and for fans, it's a precious experience that can't be missed

    • Butter beer practices Make Tips

    When making Western and desserts, I want to be with everyone, Anne and Anja butter – both of which come from Anja’s network – first, because it tastes better, smooth, tastes better in its mouth, eats it in its mouth, and after eating it has the after-smelt fragrance of cream; and second, because it's better to have a hairy cream, and it's more stable in its shape, and it's more friendly to new hands. Also, it feels good to be joined by Anja butter, which used to make bread, baked bread, super delicious! 2. The slight mixing of cream into the syrup pan is a key to the beauty of the final product, which is easily, but equally, easily, bearing in mind the need not to overwrite and avoid the complete disappearance of the foam. The cream syrup mixes with wine or soda when the glass is filled after the bubble is extinguished, with no layering effect. Let's hope everyone works

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