Ingredients ?

Milk 200g

Caster sugar 35g

Gelatin tablet 1 (5g)

Milk to make light cream ? The way to do it ?

Step 1: Cut the slices of gillydine into small pieces, then pour in cool water and soak for 5 minutes.

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Step 2: Heat a pan on low heat, pour in the plain milk and sugar, stir until the sugar is completely melted and then turn off the heat, here's a reminder: the milk doesn't need to boil.

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Step 3: Clutch the softened custard slices dry and add them to the warm milk, stirring until completely melted.

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Step 4: Stir the milk quickly with chopsticks again, and when many large bubbles appear on the surface of the milk, and the milk has basically cooled down, put it in the fridge for 20 minutes.

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Step 5: After 20 minutes, take out the milk and stir it quickly with a whisk for 5 minutes until big bubbles appear again, then put it into the refrigerator for another 20 minutes. After repeating this 3 times, as you can see, the milk has turned into this thick consistency.

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Step 6: Then use the electric whisk to whisk on high speed for 10 minutes on speed 2. After 10 minutes, the volume of the cream has become twice as big as the original one, so put it into the refrigerator again for 20 minutes.

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Step 7: After 20 minutes, take out the cream and continue to whip at high speed for 10 minutes, when the whisk is lifted up and you can see small curved hooks, the light cream is ready.

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Tips

1, the milk must be whole fat.

2. The amount of sugar should be increased or decreased according to your taste. Jiezi likes to eat sweets, so put more sugar, make the light cream cream on the sweet side.

3, if you use ghirardine flakes then use 5 grams of volume; if it is ghirardine powder then use 10 grams of volume, the amount of water is about 50 grams or so.

The light cream made in this way is very good for cake sandwich, or cake spreading, and less of that greasy feeling.