Whole egg base cream(quan dan ji chu nai you shuang )

Whole egg base cream

Introduction:

"Xiaomei's macaroni. The prefix "whole egg" is purely to distinguish it from Junzhi's yolk cream. In principle, your makaron should be matched with your stuffing. But that yolk cream means that there's another protein left. Weigh the pros and cons, of course, Xiaomei is the best choice. Hesitating whether to use it in half or copy it in full. It seems that the whole quantity is easier to operate, so I decided not to change the quantity next time. However, when I knocked the egg open, I found that it was smaller. Finally, I gave a 85% discount

Production steps:

Step 1: Materials

Step 2: soften the butter and mix it with a rubber scraper

Step 3: beat the whole egg with a beater until it turns white

Step 4: pour water and sugar into the pan

Step 5: heat to 120 degrees,

Step 6: whisk quickly while pouring the syrup into the egg

Step 7: add butter in batches and stir

Step 8: make a creamy cream with fine luster and thick thickness

Step 9: put it into a container and keep it sealed

Materials required:

Whole egg: 47g

Sugar: 47 G

Butter: 85g

Water: 20 ml

Note: don't boil the sugar liquid too much to prevent it from scorching. Cream will thicken after repeated whipping, need a little patience

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Quan Dan Ji Chu Nai You Shuang