Materials ?

1, Korean young sugar: 60 grams

2, water: 40 grams

3, Korean young sugar: 60 grams

4, egg whites: 4

5, white oil: 260 grams

Korean style framed buttercream frosting production practices ?

We will be 1, 2 first medium heat to boil, boil it immediately after it turned off the small fire (induction cooker minimum fire 120) slowly simmer 115 ~ 120 °!

Then it 3, 4 with a whisk in the rapid whipping to neutral foam (that is, hard cocktail shape), and then add 1, 2 continue to whip until close to stiff peaks.

Finally, the 5 items will be quickly whipped until white, add our good 1~4 items, continue to mix well!

Haha, our laminating finished picture

Haha, our laminating finished picture

Haha, our laminating finished picture yo

Haha, our laminating finished picture

Haha, our laminating finished picture