Silky and fragrant mouseline cream sauce
Muslin is a cream sauce made of French cream pudding and loose cream. French cream pudding stuffing, known as custard in English, is a thick custard made by mixing and heating eggs, fresh milk, sugar, flour or corn flour; The most fascinating part is the delicate pure milk flavor and smooth taste. Among them, the natural vanilla pod with the function of enhancing flavor is an indispensable and important ingredient; Muslin is widely used in a variety of French desserts, and is also very suitable for filling the cake roll. It can be adjusted into different 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 very enchanting!1. after the mouseline is finished, if the cake is decorated in a short time, it will be covered with fresh-keeping film and sent to the refrigerator for refrigeration. Before use, it can be beaten with an egg beater; If it is not used at that time, it can be put in a sealed box and frozen in the refrigerator. Before use, the solid muslin can be used after being whisked with an electric egg beater.2. in hot summer, the cream is not easy to form, but the smoothness and fragrance of muslin, as well as the shaping effect stronger than the cream, can satisfy your appetite.
Step 1 . Put the butter in a basin, soften at room temperature and set aside
Step 2 . Add fine granulated sugar to egg yolk and stir well
Step 3 . Appearance after mixing
Step 4 . Add low gluten flour
Step 5 . Stir to make it mixed evenly
Step 6 . Pour in fresh milk
Step 7 . Stir to make it mixed evenly
Step 8 . Add a few drops of vanilla extract and stir well
Step 9 . Keep stirring over low heat until it becomes viscous
Step 10 . There are obvious lines
Step 11 . The texture is obvious, and it can boil and bubble. This is French pudding filling
Step 12 . Cool with cold water or ice water
Step 13 . Beat the softened butter with an electric egg beater
Step 14 . Put the cooled French pudding filling into the butter paste three times and stir well
Step 15 . Viscous and smooth after stirring
Step 16 . Take a closer look. It is in a silky state
Step 17 . After 45 minutes in the refrigerator
Step 18 . Beat the eggs again with the egg beater and return to the original state
Step 19 . Put the flower mounting mouth in the flower mounting bag, put it on a cup, and put a proper amount of muslin into it. You can start the flower mounting
Step 20 . Let's have another rendering! The cake roll is also smeared with muslin, and the surface decoration is also muslin.
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