hi today will do a fine delicate and delicious cream
Recently I often use it for such cakes as a mead napoleon so start
prepare for this cream I need yolks can be replaced by eggs in the description I will all point out what can be replaced
Condensed milk with sugar if you have it too thick, because from different manufacturers
different in the density of condensed milk, then a little can and mix with milk
room temperature so that it becomes more docile so that it can be conveniently mixed with oil by the way
not direct room temperature because we all have in the kitchen different oil temperatures should be
20 21 degrees the most optimal temperature for whipping butter also we still need
Vanilla sugar this wish can add you can and not, cornstarch
I tried to make from flour and with usual potato starch
almost all the same is obtained and it seems to me, too, from the manufacturer depends on the potato starch
Sometimes it happens with some kind of aftertaste and without it and I also need
cream, I will use today the creamy cream can be replaced by a cream of twenty percent
you can use plain milk also tried to do
a custard with concentrated milk and since the concentrated milk has a brackish taste
cream is obtained
like
cream cheese, work is done on the basis of cream cheese, part of the cream we transfer the saucepan and put on the smallest fire
We need to bring the cream to a boil but in no case do not boil the other part we add to the starch and mix well
should get a gruel like this
Vanilla sugar we add yolks and with the help of a whisk or a mixer we need
whip them down not even knocked down, or rather will say
peretrom and add here
starch and mix everything well
hot cream in a thin trickle we introduce yolk mass everything is good
also active we interfere and at the first stage it is necessary to do this very very very quietly and then when
adapt to the temperature of yolks, you can already make bolder
cream I mean, we transfer it back to the saucepan and put it on the smallest fire constantly
stirring we bring to viscosity
if you are afraid to digest the custard base, then you can do it on a steam bath, the mass thickened it happened on
70 degrees now we need to transfer it to a separate cup and
close the food film in contact and leave to cool to room temperature
cooled the custard base and you can start already beating the oil, as I said the temperature of the oil
20-21 degrees
whisk at the highest speed
I turn everything on)
beaten for about 5 minutes here is such a lush mass is obtained add here
condensed milk which is welded and at medium speed the mixer is all well mixed now we add
The tenderest base can be done in several ways, even at minimum speeds
it is good to mix everything here so gentle as fluff caramel cream for a mead
it turns out basically and the form keeps very much even well and very air
consistency, everything can be collected cake
I send my cake to the refrigerator for six eight hours to soak and to you, as always, I wish good luck in your endeavors to all of you, the very best
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