Vanilla cream filling
Step 1 . Beat the egg yolk with an egg beater until it is thick and slightly white
Step 2 . Sift the low flour and corn starch into the egg yolk paste
Step 3 . Stir gently with an egg beater to mix the flour and egg yolk paste evenly
Step 4 . Add sugar to the milk, pour it into the milk pot and boil until it boils. Slowly pour 1/3 of the boiled milk into the egg yolk batter prepared in step 3. Keep stirring while pouring to prevent the egg yolk paste from caking
Step 5 . Stir the milk and egg yolk batter evenly, then pour them all back into the milk pot, mix them gently, and add a few drops of vanilla essence
Step 6 . Heat the milk pot over a low heat again, stirring constantly while heating, until the batter boils and becomes thick, and then leave the fire immediately. Immediately pour the boiled custard into a bowl of ice water
Step 7 . Keep stirring the poured egg milk mud, so that the egg milk mud remains delicate and smooth, without caking and bumps. Stir until the custard is almost cooled, cover it with plastic wrap and put it in the refrigerator
Step 8 . When the custard becomes cold, beat the light cream until it can maintain the pattern, mix it with the custard, and mix it well with a rubber scraper. The vanilla cream filling is ready
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