Cherry filling with milk(nai xiang ying tao xian )

Cherry filling with milk

Introduction:

"The original recipe is actually cranberry, a little scarlet, which is particularly amazing in the light yellow background. There is no cranberry. Considering the sour and sweet taste of cranberry, it may have a alleviating effect on the sweetness and greasiness of milk powder and butter. So, with the same sweet and sour cherry dry instead. It's just that it's candied cherry. It doesn't seem as fresh as cranberry. Moreover, the color is not bright enough. However, in the sweet and sour background, pure milk powder and butter is not so sweet and greasy

Production steps:

Step 1: Materials

Step 2: pour the brandy into the dried cherry and soak until soft

Step 3: pour into the screen and filter out the moisture

Step 4: soften the butter, pour into a bowl and stir well

Step 5: sift in the powdered sugar

Step 6: stir until the color turns white

Step 7: add egg liquid in batches

Step 8: mix well

Step 9: mix salt and milk powder, sift into butter

Step 10: scrape and mix evenly

Step 11: add the cherry

Step 12: mix well and serve

Materials required:

Butter: 140g

Powdered sugar: 115g

Egg: 25g

Milk powder: 140g

Dried cherry: 50g

Kiwi brandy: 50g

Salt: 1g

Note: the dried cherry becomes bigger after being softened. If it can be chopped a little, it can be evenly distributed in the milk powder and butter, and the taste should be better. Keep the stuffing sealed and refrigerate or freeze

Production difficulty: simple

Process: mixing

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Nai Xiang Ying Tao Xian