Italian Creme Making
1.
Add 50g of fine sugar to the egg white 3 times and beat until it is not flowing
2.
Add 30g of water to the remaining 50g of granulated sugar, cook on medium heat to 118 degrees, never exceed 120 degrees.
3.
Pour the syrup into the egg whites quickly, while continuing to stir continuously. Be careful not to pour the syrup on the wall of the basin or the egg beater, otherwise it will easily become agglomerated in the cold, and keep beating to the hand temperature. This step is to sterilize the egg whites by high temperature.
4.
The butter is softened and whipped smoothly. The butter should be softened to a pit with a light press.
5.
The egg whites are added to the human butter and continue to be beaten. If the butter is not softened enough, the tofu residue in the picture will appear. You can heat it in the oven or microwave. Pay attention to the heat and time, and do not turn into water again.
6.
Keep hitting it smoothly and the color is whitish, and you can use it after mixing.
7.
A small-caliber non-stick pan and a needle thermometer are needed to make buttercream, which are all sold in the store.
Tips:
The nonstick pan is relatively small, which is convenient for cooking syrup. It is unstable when placed directly on the stove. You need a small shelf in the hardware store or grocery store. It is best to use fermented butter as the butter, the color will be whiter, but it is not convenient for us to buy it. I usually use Anjia, the color is adjusted, and it looks good~
