Making Ingredients Editor
Milk (250 ml), 1 large egg (yolk only), 20 grams of sugar (or more or less if you wish), 12 grams of cornstarch, a pinch of salt, and 2 drops of vanilla flavoring (you can also leave it out).
How to edit
1, mix the cornstarch, sugar and salt in a saucepan.
2, Slowly pour the Schmaltz into the pan little by little, stirring well as you go.
3, pour the egg yolks into the pan as well and whisk well to incorporate the ingredients.
4, heat the milk mixture over medium heat, stirring as it heats, and soon there will be more boiling bubbles, immediately turn the heat to low, the lower the better.
5, continue stirring for about 1 minute, so that the milk mixture is slightly thickened.
6, then turn off the heat and pour in two drops of vanilla flavoring and stir well.
Ingredients
Dosage
Pure milk. One carton
Egg whites Portion of one egg.
Caster Sugar. The same amount as the egg white.
Practice
1. 1. Boil the milk first. But don't boil the milk to make bubbles.
2. Then pour the milk into a bowl and curdle it
3. Follow the steps for making double cream. Do not steam it.
4. Chill the milk in the fridge until it is almost hard. The first thing you need to do is to make sure that the milk is not too cold. Do not chill the milk until it is very hard.
5.