egg yolk cream paste
By VicentaLakin
Recipe Recommendations
- butter 200g
- egg yolk of 4
- fine sugar 140g
- condensed milk 40g
- light cream 100g
- rum 20g
- lemon juice 20g
- honey 30g
- vanilla extract 2.5ml
- milk 60ml
- milk fragrance
- skills
- several hours
- ordinary
Steps for egg yolk cream paste
1
preparing raw materials
2
Add fine sugar to the egg yolk
3
Add the light cream
4
Add fresh milk
5
Beat well with an egg beater
6
Heat to about 80 degrees on low heat, and the egg yolk paste begins to thicken. Remove from the heat immediately
7
Immerse it in cold water, do not stop stirring, but stir until the egg yolk paste cools to the point where it is not hot
8
After the butter is softened, beat well with an egg beater
9
Pour the cooked egg yolk paste into the butter
10
Continue beating for another 5 minutes or so, until thick and fluffy
11
Add honey once
12
condensed milk
13
vanilla extract
14
rum
15
lemon juice
16
Beat evenly with an egg beater
17
Whisk until the cream is smooth and delicateegg yolk cream paste Make Tips
1 The egg yolk cream made this time is 600g
2. Make egg yolk cream. When cooking egg yolks, be sure to pay attention to the heat and ensure that the egg yolks do not boil.
3. If the prepared egg yolk cream is not used immediately, it needs to be stored in the refrigerator. It will become hard after refrigeration. When using, it needs to be aftertaste in advance and beat again with an egg beater until fluffy.
2. Make egg yolk cream. When cooking egg yolks, be sure to pay attention to the heat and ensure that the egg yolks do not boil.
3. If the prepared egg yolk cream is not used immediately, it needs to be stored in the refrigerator. It will become hard after refrigeration. When using, it needs to be aftertaste in advance and beat again with an egg beater until fluffy.