Yellow milk filling(nai huang xian )

Yellow milk filling

Introduction:

"Xiaogeng has a strange liking for this" yellow ". Crab paste is crab yolk, shrimp paste is shrimp yolk, fish roe is fish yolk, and salted duck egg yolk. All these things are welcome. Last time, I bought some milk yolk bag, and one person took care of it, just because there is" yellow "in it. Although this yellow is not that yellow, I still love it, so I have to study hard and study carefully The wisdom of the public added a little bit of their own ideas, and finally made this unique cream yellow filling

Production steps:

Step 1: get the ingredients ready.

Step 2: soften butter at room temperature.

Step 3: add eggs, sugar, milk powder and mix well.

Step 4: add some light cream and mix well.

Step 5: sift and add low powder.

Step 6: mix well, steam for about 30 minutes, take out and stir once every 10 minutes.

Step 7: cool and use.

Step 8: the fragrant cream filling is ready.

Materials required:

Egg: 1

Butter: 50g

Milk powder: 30g

Chengfen: 20g

Low powder: 40g

Sugar: 50g

Light cream: moderate

Note: 1. Light cream, because I pour it at will, can be added a little at the time of making. If it is too dry, it can be added slowly. 2. If it is more perfect, it can be sifted again after the cream filling is cooled to make the taste more delicate;

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: sweet

Chinese PinYin : Nai Huang Xian