Vanilla Cream Filling

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

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

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

Vanilla Cream Filling

1. Materials

2. Beat the egg yolks until thick and whitish

3. Sift the low-gluten flour and cornstarch into the egg yolk

4. Mix well

5. Add sugar to the milk, split the vanilla pods, scrape out the seeds, and put the pods into the milk

6. Boil until boiling

7. While stirring, slowly pour 1/3 of the milk into the egg yolk

8. Pour back into the milk and mix well

9. Take out the vanilla pods, continue to stir and heat until boiling

10. The batter thickens and removes from the fire

11. Sit in ice water, stir until it cools completely, cover with plastic wrap, and put it in the refrigerator until it cools completely

12. Whipped cream until it can maintain the pattern

13. Pour the egg custard and mix well with a rubber spatula

14. carry out

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