Italian cream

　　Cream is easier to peel than cream and has a longer shelf life.There are many types of cream, and the Italian flavor is more suited to the taste of the Chinese people, not so boring.If you put it in the fridge and freeze it, it will taste like chocolate, which people prefer.The original recipe had too much sugar and was too sweet, and my recipe had been reduced to a modest amount.Many relatives say that it is easy to separate the water from the oil, the water from the oil is separated because the temperature is too low, when the water from the oil is separated, the egg pot can be put in warm water to stir or boil until the water is recovered.

WHAT YOU NEED

Ingredients

250 grams of unsalted butter
Protein three.
30 grams of sugar (sugar water)
30 grams of refined sugar (protein)
20 grams of water

How TO MADE Italian cream

Steps 1 to 4

1. Butter softened at room temperature and smoothed with an egg beater

2. In the protein add 30 g of fine sugar, beat to six or seven distributions, lift up with small pointed corners.

3. (Sugar is usually added slowly after serving, adding it early will make serving longer, adding it later will make serving easier)

4. Water and sugar are put in a small pot and cooked until full of bubbles.

Steps 5 to 8

5. Boiled sugar water is immediately poured into the protein and served at high speed to cool it down (you can touch the pan to normal temperature)

6. Put the butter in the protein and stir.

7. At first, it looks like tofu, and even some water and oil are separated, it's okay, just keep hitting.

8. If the surface is smoothed with a spoon, the flowers can bloom.

9. You can also add a little color according to your personal preference.

10. If the cream softens slightly during the blossoming process, refrigerate for ten minutes and continue blossoming.