Homemade Cream Filling
1.
Low-flour and starch sifted in advance
2.
Beat the egg yolks until thick and slightly whitish in color
3.
Sift the flour again into the egg yolk
4.
Stir gently with a whisk to mix the flour and egg yolk evenly
5.
Add sugar to milk and boil until boiling.
6.
Slowly pour 1/3 of the boiled milk into the prepared egg yolk paste. Keep stirring while pouring to prevent the egg yolk batter from clumping. (If it is agglomerated, it can be sieved with a sieve)
7.
Pour all the beaten egg yolk batter back into the milk pan. Mix gently and reheat it over a low heat, stirring constantly while heating, until the batter boils and becomes thick, then remove from the heat immediately
8.
Immediately pour the boiled egg custard into a bowl sitting in ice water and continue stirring to keep the egg custard in a delicate and smooth state. When it is almost cooled, cover it with plastic wrap and store it in the refrigerator. in.
9.
Pour the whipped cream into a basin sitting in ice water and beat with an electric whisk until the pattern is maintained
10.
Pour the custard mash into the whipped cream, mix well, and the cream filling is ready.
Tips:
You must use ice water to stir custard and whipped cream. You can add two ice packs to keep the cold better. Keep the unused cream filling in the refrigerator.
