Whole egg base cream
Xiaomei's macarone stuffing. The prefix of whole egg is purely to distinguish it from Junzhi's egg yolk cream. Logically, your macarone should match your stuffing. However, the egg yolk cream meant that there was another protein left. Weighing the pros and cons, of course, Xiaomei is the best choice.Hesitated whether to use half or copy the whole. It seems that the whole quantity is easier to operate. Next, I decided not to change the quantity. However, when I knocked the egg open, I found that the egg was smaller. Finally, I gave a 85% discount.Don't cook the sugar liquid too much to avoid scorching.The cream will thicken after repeated whipping. It needs a little patience
Step 1 . Materials used
Step 2 . Soften butter and scrape with a rubber scraper to form a paste
Step 3 . Beat the whole egg with an egg beater until the color turns white
Step 4 . Pour water and fine sugar into the pot
Step 5 . Heat to 120 degrees,
Step 6 . Whip quickly while pouring the syrup into the egg mixture
Step 7 . Add butter in batches and beat
Step 8 . Becoming a delicate, glossy, and thick cream cream
Step 9 . Put it into a container and seal it for storage
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