How do you make red bean paste cream cream? Can cream cream be made with creamy cream

Recently popular bean paste cream cream. Compared to Italian cream, the taste is not so greasy, and the preparation method is faster and simpler. After refrigeration, the hanhwa will not slip and lose its hand. There's also a little bit of pearlescent shine in the sun, which is great.

Ingredients: 120g of white bean paste

Alp butter 70g

A few drops of lemon juice.

Preparation of the bean paste cream cream.

To whip the softened butter until whitish and fluffy bean paste cream cream preparation Step 1

How to make the white bean paste smooth and creamy bean paste Step 2Add butter and bean paste to lemon juice and beat evenly with the bean paste cream cream Tips for Step 3: Tips.

Once the butter is softened, add powdered sugar and beat with a whisk for about 5 minutes until it is very fluffy. To prepare the base cream step 1

Add honey, condensed milk, vanilla extract, rum, lemon juice all at once and continue to beat with a whisk. To prepare the base cream cream Step 2

Once beaten evenly, add the milk and continue to beat evenly. To prepare the base cream cream step 3

Whip the cream until smooth and creamy and ready to use. To prepare the base cream cream Step 4

Tips: Base cream cream is the most common type of cream cream, and sometimes, depending on the product made, different flavors of cream cream will be required. Add different juices to the cream cream to get different flavors of cream cream. For example:

Lemon cream cream]: Replace half of the milk in the ingredients with equal lemon juice to make lemon cream cream.

Mango Cream Cream]: Replace all the milk in the ingredients with the same amount of mango pulp puree to make mango cream cream.

The white bean paste is not easy to take out, and it is smooth. You can add the whipped butter to the bean paste and beat it smoothly. That's easier to fight.

Be sure to beat the bean paste until there are no grains. Otherwise, when decorating, the flower mouth will be blocked, first beat the A part of the egg white and sugar, boil the B part of the sugar water to 118 degrees, and then slowly pour the B part A part, beat the C part of Yili white oil with an electric whisk, and then rub the D part of the Anjia cheese by hand to add Yili white oil, beat until smooth, and then add AB to CD and beat evenly and add E part.

Tips: Oil-water separation may occur when the cream is beaten, so you can blend it together after a short period of hot water.

When the cream cream is operated, it is recommended that the temperature in the house is not too high, which will affect the operation!

Ingredients: 100g butter

50g of powdered sugar and 20g of condensed milk

Vanilla extract <>

Rum 10 g lemon juice 10 g milk 30 ml

Honey (not because it feels so sweet).

Ingredients: 3 egg whites in part A.

Part C Erie cream 200 g.

Part A 30 g of sugar.

Part B 30 g of water.

Part B 30 grams of sugar.

Part D: 60 g of Anchor cheese, Part E 5 g of lemon, Part E 10 g of white rum.

Preparation of cream cream.

Cream cream cannot be usedCreamDo.

Cream cream is a chemical product belongs to additives, and milk cream is beaten from fresh milk, nutrients are different milk butter is commonly known as animal cream, mainly extracted from natural fresh milk, without any coloring and chemical stabilizers, does not contain trans fatty acids harmful to the human body.

It is also rich in vitamins calcium, iron and other trace elements.

Introduction. Cream, commonly known as animal butter, is mainly extracted from fresh milk, without any coloring and without the addition of chemical stabilizers.

It is much more expensive, the taste is sweeter and more authentic, it does not contain trans fatty acids that are harmful to the human body, and it is rich in vitamins, calcium, iron and other trace elements.

Stability, plasticity and visual effect are not as good as cream.

However, if compared with the taste, the core is not there, the flavor baking stability is good, and it is better than any edible cream, flavor, cream, cream, and butterfat is far better than non-dairy milk to liquid, and because of the relatively high saturated acid content of milk fat milk, the trans fatty acid content is very low, and the main components of non-dairy cream are an important cause of obesity, which is healthier for the human body.

It is used by many cake shops and families because of its low price and good plasticity of piping, and milk cream animal cream is only recognized by some people because it can not make more and better colors, milk cream is commonly known as animal cream, mainly extracted from natural fresh milk, without any pigment and no chemical stabilizers.

Ingredient 1 (plain cream cream).

100 grams of butter.

Icing sugar 50 grams.

Condensed milk 20 grams.

Vanilla extract 1 4 teaspoons (.)

Rum 10 grams.

Lemon juice 10 grams.

2 tablespoons (30ml) milk

Honey 15 grams.

Ingredient 2 (egg yolk cream cream).

100 grams of butter.

Egg yolk 2 pcs.

Caster sugar 70 grams.

Condensed milk 20 grams.

Whipping cream 50 grams.

Vanilla extract 1 4 teaspoons (.)

Rum 10 grams.

Lemon juice 10 grams.

2 tablespoons (30ml) milk

Honey 15 grams.

Preparation of cream cream 1 (ordinary cream cream).

After the butter is softened, add powdered sugar, whisk with a whisk for about 5 minutes, beat it into a very fluffy state, add honey, condensed milk, vanilla extract, rum, lemon juice at one time, and continue to beat with a whisk to beat evenly, then add milk, continue to beat evenly.

Whip the cream until smooth and creamy and ready to use.

Cream cream recipe 2 (egg yolk cream cream).

Pour the egg yolks, caster sugar, whipping cream and milk into a basin.

Beat well with a whisk.

Heat the pot over low heat and stir constantly until the temperature rises and the egg yolk paste begins to thicken (about 80 degrees), remove from the heat immediately and immerse the pot in cold water, without stopping to stir. Stir until the yolk temperature has cooled to the point where it is not hot to the hand. (Note that you can't boil until the egg yolk boils, otherwise it will be difficult to emulsify with butter and separate oil and water).

Once the butter is softened, beat it with a whisk until smooth, pour the boiled egg yolk into the egg beater, and beat it with an electric whisk for about 5 minutes until it is thick and fluffy.

Add honey, condensed milk, vanilla extract, rum, lemon juice all at once, and continue to beat with a whisk until the cream is smooth and delicate.

1.If the English word for cream cream is a literal translation of "buttercream", I think it might be more appropriate to translate it as "butter cream" The reason why it is called cream cream now, I guess it may be directly used from the Taiwanese translation, because only Taiwan translates butter as "cream".

2.Cream cream refers to a large group of butter-based fillings that can be used as a garnish or as a filling.

3.Cream cream can be divided into simple cream cream, French cream cream, Italian cream cream, Swiss cream cream and so on according to different methods and matching materials.

4.In the application of cream cream, it is commonly used in Korean-style decorated cakes

The cream cream is made by beating the cream at high speed with a whisk.

1. Softened butter at room temperature, add powdered sugar and beat until white.

2 minutes: Speed up the whipping cream at room temperature until smooth and delicate.