The Practice of Butter Beer-anchor
1.
【Handling Brown Sugar】Prepare a clean boiling pot, put the brown sugar (100g) into the pot, crush some, add water, add water about half of the brown sugar, and put the pot on the stove.
2.
[Melting brown sugar] Heat the brown sugar on a low heat. After the brown sugar is completely melted, do not turn off the heat. Turn to medium and low heat and continue heating until the whole pot of syrup has relatively small and dense bubbles, then turn the heat down. Dense bubbles show that the water in the syrup has almost evaporated, and other ingredients can be prepared.
3.
[Add butter], put Anjia butter (50g) in the syrup pot, (I will choose Anjia for the brand, non-margarine tastes better) Then squeeze in fresh lemon juice, just a few drops, let The butter melts slowly under the heat of the syrup (I will hold the butter with a spoon and turn it in one direction, which saves time).
4.
[Making butter syrup] After the butter is completely melted, we pour Anjia whipped cream (about 50g) into the pot, and then quickly stir it evenly. Because the action is too fast, there is no picture. Put a picture of whipped cream for personal use (from Anjia official website). After adding Anjia whipped cream, keep the heat on low and continue to cook until it boils and the heat can be turned off.
5.
【Cooling syrup】Pour the prepared syrup into a glass and let it cool, set aside for later use. What may happen here is that the syrup is relatively thin, but don't panic, it is not a failure, and it will become thicker when it cools down.
6.
【Whipped cream】Take out a clean egg-beater and put in Anjia whipped cream (100g).
7.
[Whipped cream] I started to whipped the cream. The difference from the previous tutorials I did is that the cream here does not need to be blended too much, because it is placed on the drink to provide the taste, and it is probably sent to a state of fluidity. When the whisk is picked up, the cream can drip off and put it aside for later use.
8.
[Enhance taste] If you want a sweet aroma in the cream, add the freshly cooled cream syrup (appropriate amount) to the whipped cream.
9.
[Universal Studios non-alcoholic version] Directly add cream soda (similar to Universal Studios' practice). If you want to drink it for children in winter, you can put the cream soda in a pot and heat it before adding it. Oh flavor.
10.
[Special alcohol version for adult magicians] Put about 2 scoops of butter syrup in a glass cup, add whiskey or rum (appropriate amount, according to your taste, there are also beer), and then pour butter soda Soda, it tastes like a cocktail~
11.
[Final completion] The cream syrup and soda will produce rich bubbles after mixing, which looks super delicious, refreshing but very fragrant! Finally, add our special cream, just like the foam of beer, this is also the origin of the name Butterbeer!
12.
[Sharing] This drink is very suitable for party sharing, whether you drink or not, you can enjoy it. For fans, it is a precious experience that cannot be missed~ If you are also interested in baking pastry, western food production, and beverage production If you want, you can also refer to my other articles (click on the avatar to enter the space)~ If you need other tutorials, you can also leave a message in the comment area to tell me~
Tips:
1. When making western food and desserts, I would like to share with you Amway Anjia whipped cream and Anjia butter~ Both are from Anjia’s official website~ First, because the Anjia whipped cream has a better taste and is smooth, you can eat it in your mouth. It feels very good, and there is still a lingering scent of cream in the mouth after eating; second, because Anjia whipped cream is easier to whip, and the shape of the cream is relatively stable, which is very friendly to novices. The most important point is , Their raw materials are non-man-made, and I personally feel that they are more assured and more secure. Also, the added Anjia butter feels great, I used it to make bread before, and the baked bread is super fragrant!
2. Put the cream in the syrup pot and stir lightly. This is a key to the appearance of the final product. Stir lightly but quickly evenly. Remember not to over-stir to avoid the foam disappearing completely. After defoaming, the cream syrup will be mixed with wine or soda when being cupped, losing the layering effect. I hope everyone can make it successfully!
