1, first weigh out 70g of butter, and add 50g of powdered sugar (you can add more if you like sweetness). The powdered sugar is made from sand sugar in a pulverizer.
2. Use an electric egg beater at a medium speed, only 1 min.
3. Add milk
4. Beat while adding milk. * * * You can add milk 150g or so.
5. Finished. If the butter you use is light, the finished product will be white.
Precautions:
1, milk should not be added too much, too much will separate oil from water.
2, can be used to mark flowers, if it is not hard enough, put it in cold storage.
3. The cream in this way is heavy, and the standard flower should not be too thick. It is good to eat.
4. Add less milk every time, and if it is found that there is reverse water, it is too much. After that, control the amount to ensure that there is no water, so don't add it again.
5. It is better to add baking powder, which is beneficial to the softness of the finished product.
2. The method of making ice cream with milk and butter is as follows:
1, milk boiling
2. After cooling slightly, stir and pour in the egg yolk that has been stirred evenly.
3. After stirring, if it is not sticky, you can turn it to a small fire and stir while heating. Until the milk paste is slightly cool, pour in the melted butter and stir. Stir well and put it in the refrigerator.
4. Stir once in half an hour. After 1-2 hours, have a look. If it is solid, stir it again. You can eat it until it is semi-thick and semi-solid.
Tip:
Cool the milk a little, then pour in the egg yolk, otherwise it will turn into egg yolk flower.