Supplementary ingredients water 300g
Homemade Cream (egg yolks version) of the practice steps
1. Put the milk powder in a container, boiling water cooled to about 70 degrees poured into the powdered milk, stirring well. Add sugar and heat slowly over low heat until the milk opens and then turn off the heat (while heating and stirring).
2. Beat the egg yolks until thick and slightly white in color, then sift in the cornstarch and low gluten flour.
3. Pour one-half of the liquid from step 1 into step 2 and mix well with a mixer on low speed.
4. Pour Step 3 into a container, stir to combine, and return to low heat, stirring constantly as it heats.
5. Until the batter comes to a boil and thickens, immediately turn off the heat and place the container in cold water to cool until ready to use.
6. Soften the butter into a liquid over water.
7. Pour the butter into step 5 in three batches, and beat with a whisk until the cream doesn't drip.
8. Cover with plastic wrap and refrigerate for 10 hours or more.
8. Cover with plastic wrap and refrigerate for 10 hours or more.