| Unsalted butter 125 g | |
| Egg white 50 gram | Sugar 10 grams |
| Sugar 20 g | Mineral water 15 g |
- Unsalted butter, softened at room temperature, cut into small pieces in a large bowl, whisk whisk smooth, white in color.
- Egg white into 10G sugar and beat with electric whisk, beat until distributed protein 6, 7, immovable, set aside next boil sugar with water.
- 20G sugar and 15G water in a small pot, high heat, and boiled in syrup to 121 degrees, without a thermometer, you can visually, Cook sugar water to become sticky, covered with tiny bubbles, rather than a big bubble. The syrup immediately into the protein, protein and whip at high speed to make it cool. (Don’t rush up Crystal on the head)
- Into proteins called butter, whipped, beginning, bean dregs, don’t worry, continue to beat, after a few minutes or a slag-like, but there are significant changes.
Insisted on playing for a few minutes, you can get lighter in color, very smooth butter cream.
- If you want to add seasoning, last added, whisk together evenly.
- Butter cream cake works
- Butter cream cake works
- Butter cream cake works
- Butter cream cake works
- Other flavors of cream creamChocolate butter cream: cream the cream ready, 80g the melted dark chocolate, or white chocolate, and chocolate solutions after the cool, pour, whisk together evenly.
Green tea cream cream: cream the cream finished, sift 10G green tea powder, whisk together evenly.Must be of good quality, green tea powder, not a green tea powder.Lemon butter cream: cream the cream finished, 10G fresh lemon juice and beat evenly.
Vanilla butter cream: cream the cream ready, add a few drops of vanilla extract, and beat evenly. If you want to add flavors such as honey, condensed milk, reduced the amount of sugar in the recipe, please, otherwise it will be too sweet.