Silky and fragrant muslin cream sauce(si hua xiang nong de mu si lin nai jiang )

Silky and fragrant muslin cream sauce

Introduction:

"Muslin is a cream sauce made of French cream pudding stuffing and loose cream. French cream pudding stuffing is known as custard in English. It is mainly a thick custard made by mixing and heating eggs, fresh milk, sugar, flour or corn flour. The most attractive part is the delicate and pure milk flavor and smooth taste. Among them, the natural vanilla pod with flavor enhancing function is an indispensable and important ingredient. Muslin is widely used in all kinds of food Among the French desserts, they are also very suitable as the sandwich filling of the cake roll, and can be adjusted into various tastes. Today, there is no natural vanilla pod in my muslin, but a few drops of vanilla essence are added, so the taste is still enchanting! "

Production steps:

Step 1: put butter in a bowl, soften at room temperature, set aside

Step 2: add egg yolk and sugar, stir well

Step 3: the appearance after mixing

Step 4: add low gluten flour

Step 5: mix well

Step 6: pour in fresh milk

Step 7: mix well

Step 8: add a few drops of vanilla essence and stir well

Step 9: low heat, constantly stirring, gradually thick

Step 10: clear lines appear

Step 11: the texture is obvious, and boiling bubble is OK, this is French pudding filling

Step 12: cool off or ice water

Step 13: beat the softened butter with an electric beater

Step 14: put the cooled French pudding stuffing into the butter paste in three times and stir well

Step 15: stir evenly to form a sticky and smooth shape

Step 16: take a closer look, it is silky

Step 17: after 45 minutes in the fridge

Step 18: use the egg beater to beat again and return to the original state

Step 19: put the flower mounting mouth in the flower mounting bag, cover it on a cup, put a proper amount of muslin into it, and you can start to mount flowers

Step 20: another rendering! The cake roll is also painted with muslin, and the surface decoration is also muslin.

Materials required:

Salt free butter: 100g

Egg yolk: 40g

Fine granulated sugar: 40g

Low gluten flour: 20g

Fresh milk: 200g

Vanilla extract: a few drops

Precautions: 1. After muslin is finished, if you want to decorate the cake, cover it with plastic film and send it to the refrigerator for refrigeration. You can beat it with an egg beater before using it; if you don't use it at that time, you can put it in a sealed box and refrigerate it. Before using it, you can send the solid muslin with an electric egg beater before using it. 2. In hot summer, cream is not easy to shape, but the smoothness and fragrance of muslin, as well as the shaping effect stronger than cream, can satisfy your appetite.

Production difficulty: ordinary

Process: boiling

Ten minutes: Making

Taste: milk flavor

Chinese PinYin : Si Hua Xiang Nong De Mu Si Lin Nai Jiang