Vanilla Cream Filling

Name: Vanilla Cream Filling
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g milk; 1 piece yolk; 25g Caster sugar; 5g Low-gluten flour; 5g corn starch; 50ml Light cream; 1/3 root Vanilla pods

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Only when you are sure that someone will accept it, will you do something that looks sweeter. Vanilla cream filling, after countless smoothing, finally has a plan to come true. Cut the amount of Junzhi in half to avoid too heavy a burden.
It is said that this stuffing is filled in Hokkaido chiffon just like eating ice cream. However, if you look at it carefully, if you don't consider the difference in dosage, just look at the materials and methods, if the final result is frozen and stirred, you will get ice cream.

Ingredients

100g Milk
1 piece Yolk
25g Caster Sugar
5g Low-gluten Flour
5g Corn Starch
50ml Light Cream
1/3 root Vanilla Pods

Vanilla Cream Filling

1. Ingredients: 100g milk, 25g caster sugar, 1 egg yolk, 5g corn starch, 5g low-gluten flour, 1/3 vanilla pod, 50ml light cream

2. Whisk the egg yolk until it is thick and whitish, mix low-gluten flour and cornstarch into the egg yolk and mix well. Add sugar to the milk, cut out the seeds from the vanilla pod, put the pods into the milk, and boil until boiling. While stirring, slowly pour 1/3 of the milk into the egg yolk paste. After stirring well, pour it back into the milk and mix well.

3. Pick out the vanilla pods and stir while heating on low heat until it boils and thickens. Remove from the fire, sit in ice water, stir until it cools, cover with plastic wrap, and put in the refrigerator until it cools completely. Whip the whipped cream until it can maintain the pattern, add the egg custard, and mix well with a rubber spatula.

Tips:
Continuous stirring is required during the heating process to avoid clumping and clumping the bottom of the pan.
Sitting in ice water and stirring until it cools can prevent the custard from clumping.
The prepared cream filling can be stored in the refrigerator for 1-2 days