Cream of butter
By VicentaLakin
Recipe Recommendations
- butter 50 grams
- low-gluten flour 60 grams
- sugar 30 grams
- eggs 25 grams
- Kiwi 150 grams
- fine sugar 30 grams
- light cream 65 grams
- corn starch 5 grams
- vanilla extract 1/2 teaspoon
- sweet and sour
- roast
- half an hour
- senior
Steps for Cream of butter
1
Combining softened butter, fine sugar, low-banded flour
2
Scratch all the materials with your hands
3
Pumpkin first: the butter room is softened, sliced into small pieces, flour sifted and added butter and sand Sugar
4
Cracking butter flour sugar into fine particles with both hands (like corn grains)
5
Add scattered eggs, rub them in, and don't overwhelm them. Just mix the material into a swarm
6
TAKE OUT THE FROZEN FACE, CUT THE WEIGHT REQUIRED FOR THE MOLD, PUT A LITTLE FLOUR ON THE PANEL TO PROTECT IT FROM VISCERALITY, PUT THE FACE ON THE SIDE OF THE PANEL WITH A SCRAWL STICK INTO A ROUND, ABOUT 0.3CM THICK, LIGHT LIFTING OF THE SKIN, COVERING IT ON THE PIED DISC, PRESS THE FACE TO THE BOTTOM OF THE MOULD WITH YOUR HANDS, AND THEN PRESS IT HARD ON THE EDGE OF THE SCAFFOLD AND CUT OFF THE EXTRA SKIN
7
Plumbing with a fork in a flat hole on the well-built pie skin, avoiding an expansion of the pie skin in the baking process, and waking up for 20 minutes
8
The guacamole washes off and cuts into small particles
9
Cream cream, sugar, corn starch, mixed into the container
10
Falling into scattered eggs, pouring into vanilla
11
Add the twirling pellets to the mixed milk paste
12
Put the mixed butter in the pie. Perry
13
It's all over the surface
14
Get in the oven 180 degrees and bake for 40 minutes until the pie is fully condensed and eaten while it's hot