Homemade parsley Vanilla Cream(zi zhi ou qin xiang cao nai you )

Homemade parsley Vanilla Cream

Introduction:

In the traditional Western European style meals, cream (butter) is an indispensable edible oil. Whether it is a staple food, dishes or desserts, it is accompanied by it, which increases the strong sense of taste! This time, I made an indispensable "parsley vanilla cream" in the private recipe, which my dear food friends slowly shared

Production steps:

Step 1: reserve the tissue, then put the cream (butter) on it and cut it into 0.5cm slices.

Step 2: cut into 0.5cm butter.

Step 3: transfer the tissue to 90 degrees (about 90 degrees), and then cut the cream (butter) into 0.5cm cubes.

Step 4: put the cream (butter) in the conditioning bowl and soften at room temperature. (the first way)

Step 5: soften the butter and stir with a shovel.

Step 6: Parsley powder (Basil powder).

Step 7: add parsley powder (Basil powder) and stir. Don't put too much parsley powder (Basil powder) at one time. Divide it into two or three times

Step 8: stir and add parsley powder. (this is the third time.)

Step 9: Mix Cream (butter) and parsley powder (Basil powder) evenly.

Step 10: spread out the props for the spare sushi roll, and then spread a layer of preservative film on it.

Step 11: place step (9) above step (10).

Step 12: scrape off the parsley vanilla cream with the back of a knife.

Step 13: after shaving.

Step 14: cover the plastic film on the bottom of the picture, and then gently flatten it with your hand.

Step 15: after pressing, remove the plastic wrap and lay it on the surface again.

Step 16: fold the sushi roll and the plastic wrap in half, and roll the edges of the parsley vanilla cream with both hands.

Step 17: lift the sushi roll to see if it is evenly shaped. Then shape the ends of the parsley vanilla cream slightly. After molding, open the plastic film and smooth it. (shape your own way.)

Step 18: wrap the parsley and vanilla cream with plastic wrap and set it in the refrigerator or freezer.

Step 19: 19: after the parsley vanilla cream solidifies, remove the plastic wrap, and then cut it into sections (the width is at your discretion).

Step 20: 20: after cutting, put it in the fresh box or plastic film, and then put it in the refrigerator or freezer.

Step 21: 21: reserve the conditioning bowl and add hot water. (don't be too hot, just the temperature at which it can dissolve)

Step 22: put the cut cream (butter) on the prepared conditioning bowl, and then put it on the top of step 21.

Step 23: when the cream (butter) is about to dissolve, pick up the conditioning bowl and stir with a spare shovel.

Step 24: pour in the parsley powder (Basil powder).

Step 25: mix the parsley powder (Basil powder) and cream (butter) with a shovel.

Step 26: prepare the model, pour the mixed parsley vanilla cream into the model with a height of 0.3-0.5cm.

Step 27: after pouring, put it in the refrigerator or freezer to solidify.

Step 28: put the cut cream (butter) in the spare bowl. (the third way)

Step 29: use microwave oven to heat slightly to dissolve. (the time of using the microwave oven is almost as long as the cream melts.)

Step 30: pour in the parsley powder (Basil powder) and stir with the spare shovel.

Step 31: stir the parsley powder (Basil powder) and cream (butter) evenly with a shovel.

Step 32: pour the whipped parsley and vanilla cream into the spare model, and pour the model into 0.3-0.5cm height.

Step 33: after pouring, put it into the refrigerator or freezer to solidify.

Step 34: after the parsley vanilla cream is set. (the upper edge of the graph is the second way, and the lower edge of the graph is the third way.)

Step 35: This was done before. (Reference)

Step 36: finished product drawing.

Materials required:

Cream (butter): moderate

Parsley powder (Basil powder): moderate amount

Note: after the experience: 1: Animal butter (animal butter) or vegetable butter (vegetable butter), salt, no salt can be. 2: Use salt free butter (salt free butter) with or without salt (at your discretion).

Production difficulty: simple

Craft: Skills

Production time: 20 minutes

Taste: milk flavor

Chinese PinYin : Zi Zhi Ou Qin Xiang Cao Nai You