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Monday, 15 July 2013

Whipped Cream with Instant Custard Powder


Whipped cream with instant custard powder helps to prevent the cream from melting too fast at our warm tropical climate. As the instant custard powder has been premixed with sugar and flavoring, hence lesser sugar and no vanilla essence need to be added :)

Appliances: electric hand blender or mixer 

Ingredients:
25g instant custard powder
1 tsp icing sugar
85g fresh milk
100g whipping cream

25 g 即凝蛋黄粉 instant custard powder
1 茶匙 糖霜
85g 冷鲜奶
100g 动物性鲜奶油

Methods:
1. Chill one metal mixing bowl, a ballon whisk, and a damp teacloth in the freezer for about half an hour.
将钢盆、搅拌机的球型搅拌器、和一片略沾湿的布,放进冷藏阁冷藏1/2个小时。这有助在打鲜奶油时,让奶油保持低温。


2. Mix instant custard powder, and icing sugar with fresh milk. Cover with food wrap and keep chill in the fridge.
将即凝蛋黄粉和糖霜cc加入鲜奶中混合,盖上保鲜纸,放入电冰箱保持低温。


3. Fix the whisks to the electric hand blender. Place the mixing bowl on top of the semi-frozen teacloth. 
Pour the cold whipping cream into the chill metal bowl. 
将搅拌器与搅拌机衔接。把钢盆放在冰冻的湿布上,再把冷的动物性鲜奶油倒进钢盆中。

4. Start whipping the cream at turbo speed for about 1 to 2 minutes, until the cream thickens. 
以高速将奶油打发至变稠,大约1到2分钟。


5. Stir in the custard paste from (2) and whip till well combined. Keep the whipped cream in the fridge for 5 minutes to lower the temperature.
将(2)的蛋黄糊加入混均,再置入电冰箱5分钟降低温度。



6. Use a spatula to give the whipped cream a few stirs, before transferring it to a pipng bag.
用刮刀搅拌奶油霜数下,再装入挤花袋中。



7. Refrigerate the whipped cream for about an hour before use :)
将奶油霜放进冰箱一个小时才拿来操作。






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