Recently, I introduced the blog based in the butter cream production.Recently, I took some more butter cream in the top of the more in-depth study, it is also more like it.
Many species are inseparable from the butter cream cake, and whipped cream than it is also a decorated cake, butter cream is much broader scope of use.Moreover, because butter cream Biaohua clear, easy technology, the characteristics of cold will harden, so it can be brought to the West Point endless creativity, and make all kinds of beautiful work.
Butter cream before the introduction, I wrote two approaches, when I recommend the use of egg yolk butter cream.Here, I again strongly suggest that you make cream if the cream, butter, egg yolk, cream selection - although the ordinary butter cream made easier and faster.Have you tried egg yolk butter cream, a change that may be the impression of sweet cream butter, and enjoy its light and smooth taste.
Many people think and cream is made with butter, heat definitely high.But carefully calculate to 82% butter fat containing calculated the egg yolks, milk fat and other ingredients are all counted, egg yolk fat content of butter cream, but also about 40%.The cream is usually about 36% fat content, the difference is not significant.I recommend this is another reason to cream butter, egg yolk.
Today, children take the opportunity to introduce a derivative butter cream - chocolate butter cream.If you want to do when the chocolate cake, chocolate taste to cast some of the butter cream, then it is for you:) ;
【 Chocolate butter cream 】 (Reference weight: 290 grams)
ingredients : foundation cream butter 200 grams dark chocolate 80 grams, milk 20 grams, rum 10 grams
basic method of making butter cream Click here
production process:
1 chopped dark chocolate into the bowl, add milk, drain heat and keep stirring until completely melted.Melted chocolate cool to room temperature relatively viscous liquid state, but not freezing.
2 Whisk cream foundation cream, while whisking, pour into chocolate liquor.Until all the chocolate into the liquid.
3, mixing well to add rum butter cream and continue beating.
4 hit butter cream smooth and fine on it.
TIPS:
1, when the impermeable melted chocolate, do not spill water bowl, or it may result in chocolate can not be dissolved.
2, liquid chocolate before adding the butter cream is best at room temperature.If stored in the refrigerator until butter cream, take out round temperature before use.If too cold butter cream, chocolate butter cream experienced rapid solidification of liquid will produce particles in the butter cream inside.
3, Banhao chocolate cream cream, can be used directly, but also can be placed on reserve at room temperature.Twice within a run, you can not save them in the refrigerator.If the cream into the refrigerator for butter will harden, return to temperature before use, and re-whipped with a mixer to a smooth since then.
