Cooking diary of the 27th Hall(dian de peng ren ri ji ji chu nai you shuang zhi dan huang nai you shuang )

Cooking diary of the 27th Hall

Introduction:

"It can be served with any kind of sweet egg yolk cream. It's so fresh, sweet and sour

Production steps:

Step 1: prepare the ingredients.

Step 2: mix the yolk, sugar, cream and milk (at this time, the butter should melt in the bowl).

Step 3: mix well with egg beater.

Step 4: put the egg yolk paste on the hot water of the fire, heat it and stir it continuously. When the temperature rises (about 80 ° of yolk paste), and the yolk paste begins to thicken, leave the fire immediately and put the basin in cold water. Do not stop stirring until the temperature of yolk paste cools down to not hot hands. (note that the yolk paste can not be directly put on the fire, be sure to stir with water. Then, do not boil the yolk paste until it boils, otherwise it is difficult to melt with butter and water oil separation occurs The state of the situation).

Step 5: after the butter is softened, beat it smooth with an egg beater, pour the cooked egg yolk paste into the egg yolk paste, and stir it continuously with an electric egg beater for about 5 minutes until the paste is thick and fluffy.

Step 6: add honey, condensed milk, vanilla essence, rum and lemon juice at one time, and then continue to stir evenly with egg beater.

Step 7: stir until the cream is smooth and delicate!

Step 8: OK ~ the yolk cream is sealed and put in the refrigerator. When you want to eat it, you can eat it directly with a spoon, or take it out in advance. After softening at room temperature, you can stir it fluffy with an egg beater.

Step 9: with biscuits, bread, cake, your favorite pastry, plus a cup of fragrant rose tea ~ in the afternoon when you don't go to work ~ just sit quietly ~ read books ~ eat your own snacks ~ drink tea ~ enjoy it easily~~

Materials required:

Butter: 100g

Egg yolk: 2

Condensed milk: 20g

Light cream: 50g

Fresh lemon juice: 10g

Pure milk: 2 tablespoons

Honey: 15g

Vanilla extract: 1 / 4 tsp

Fine granulated sugar: 70g

Rum: 10g

Note: This is the basic cream, you can add other auxiliary ingredients according to your own taste, and become other flavors of cream: 1. Lemon cream: change half of the milk in the ingredients into the same amount of lemon juice. 2. Mango Cream: replace all the milk in the ingredients with the same amount of mango puree. OK ~ the yolk cream is finished ~ I wish you a good appetite ~ ~ see you next time~~~

Production difficulty: ordinary

Process: mixing

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Dian De Peng Ren Ri Ji Ji Chu Nai You Shuang Zhi Dan Huang Nai You Shuang