Strawberry butter
By VicentaLakin
i'll teach you to make a better meal, a better face, a better spring season. - strawberry. butterbeans and meatbreads are different. peach mouth can also eat in two doses in pursuit of a better taste, with a little witch's finely made cream pie, with soybean sour, sweeter and less tired of all kinds of fresh fruits, and a quick shot is a second to kill the whole thing, which is definitely the best meal in the circle of friends。
Recipe Recommendations
- egg yolk of 2
- egg white of 3
- low powder 50g
- rum 5g
- corn oil 20g
- milk
- sugar 20g
- hot soy milk 150ml
- corn starch 5g
- blueberry appropriate amount
- strawberry appropriate amount
- sweetening
- roast
- half an hour
- simple
Steps for Strawberry butter
1
the addition of 20 g corn oil, 20 g milk, 5 g rum in the bowl and the mixing of spoons into a full integration of all materials were important steps, which were then put aside for use。
2
Then I'm going to clean the eggs and I'm going to take another clean bowl and I'm going to pour them in, and I'm going to throw the protein in a wet hairble。
3
The sugar is then added, in order to ensure the stability of the protein cream, following the principle of a small number of times, with three to four entries, each of which is completely melted and the next。
4
AND FINALLY, IT'S KIND OF LOOSE, AND IT'S OKAY TO LIFT AN EGG-BEATER WITH A LITTLE HOOK。
5
Then you add three yolks to the chorded protein cream, and you mix them up and evenly。
6
adding 50 g of low-tweed flour is also mixing it with eggs so that it is invisible to dry flour and thin, smooth paste。
7
This is when the milky liquids are added along the edge of the egg, and they are evenly mixed with the paste, which, if added at once, makes it difficult to evenly mix and so easy to melt。
8
We'll put it in the bag。
9
prepare a non-sticked dish, and squeeze it out of a few square-sized circles. i'm about 6 cm in diameter。
10
It'll be in a preheated oven of 150 degrees for 20 minutes。
11
Even if you don't have a partner without an oven, you can do the same thing with the flat pan. In the pan, a small amount of water is added to the top of the pan, which is fried for about three minutes. The water is used to varnish the surface with water vapour, and it is wet。
12
After about three minutes, turn over and repeat the steps above, adding a lid to the water cap and steaming for about three minutes。
13
once the cake is ready, we're going to prepare the pie, and we're going to make a soy milked cartha sauce and we're going to have two yolk to break it out, and we're going to add five g of corn starch and mix it up until we can't see dry powder。
14
add 150 ml of soybean, 20 g of sugar, mix it with eggs, remember the warmth of soybean, which is easier to integrate。
15
Then they go to the milk pot and heat it up, and when it's hot, you're careful to mix it up, and when the sugar melts completely, the cathedral sauce boils out of the fire in a thicker state。
16
Keep mixing up the carthada sauce and cooling it down, otherwise it's easier to block it up, it's less silky, and then it's covered with a skin-covered membranes, which must be attached to the surface to prevent air from entering, or it's easier to skin and affect the taste. Well done cartha sauce can be saved for about a week。
17
And then a little cream, light cream, goes to this deep texture, and it's stronger, so you can mix it with karsda sauce。
18
i've got a ratio of 200 g cream with 60 g cathedral sauce here, and i've got an egg to mix it with, like, an egg to pick up a state that doesn't slide。
19
Squeeze out good-looking textures, roll up the cake, put in fresh fruit, taste the fresh cream trap is the classic sweetest. You can eat it at home with strawberry sauce and blueberry sauce. The sour sweetness is more lively, no matter what