奶油制作方法（Butter making method）.docVIP

奶油制作方法（Butter making method） Butter making method First kind, Cream 250 grams (Nestle diamond is good) 100 grams of sugar (white sugar in a blender can be broken) Whole milk 0.1 liters Vanilla essence Mix whipped cream and milk and make a hard foaming (foaming sensation) with a blender, preferably under cool conditions. Slowly, the cream mixture turns to butter. Add sugar and essence and add a little salt. Its ready. Second kinds, Butter 270 grams 3 eggs 120 grams of sugar Stir the egg and sugar thoroughly with the blender. (you can heat the sugar with a little bit of heat. Dont get too hot, and youll get it cooked.) Keep stirring until completely cool. Put the butter into room temperature soft, hand (recommend wearing disposable gloves) the butter soft Nirvana into a paste, then add the egg cooling. Then continue stirring until creamy. From the taste, I like the second. The heat is estimated to vary by 2. But the colors are different. The first is white, the second is milky yellow. The use of milk fat is higher than 3%, the general pure milk are high in fat, if you can buy the whole better, usually cooked to 60 degrees, and then use the foam or steam foam bubble, if there is no equipment at home, can be poured into the bottle temperature, And then throw a tin ball (the foil is crushed into spherical) then cover even shake (1 minutes), there is a tea pot on the use of pressure (3 minutes). The foam is not more is fine, the milk should not exceed half of the total volume of Lahua cylinder, the steam head is inserted into the milk liquid milk from 1CM~2CM, 1CM will not close to the wall, the milk jar slightly inclined. A slight shift shake adjustment, stop feeling hot wall, The bar counter clockwise and gently shaking the level of foam, it can also use the spoon skim the upper left frothy, fine texture of steam foam, can be lahua. Nestle better, before playing with your steam, then no more than half of the milk container, a steam port stuck to the wall of the containe