Recipe: Peanut Caska is too good for the chocolate cake. The gospel of the new cream fearer. But I have written a recipe for everyone. I came to occupy a sofa hahasa flower.

Home Cooking Recipe: Peanut Caska is too good for the chocolate cake. The gospel of the new cream fearer. But I have written a recipe for everyone. I came to occupy a sofa hahasa flower.

Notes:

I don't know why I got a new cream phobia. Every time I opened a new cream, I was exhausted and consumed. So I have a big box of new cream in the refrigerator, but I always use the cream part of the recipe that needs cream. The alternative doesn't know if anyone is like me~ so specially make this recipe to make this cream. It is characterized by light and non-greasy taste, and it can also be used to make multi-layer cake adhesives. Do not understand the place welcome comments to discuss the later will add the process map ~

Ingredients:

Steps:

  1. Put the milk, chocolate, peanut butter, sugar, all in a pot, melt in the middle of the fire, mix well, carefully pour the pot, the milk is easy to pounce, use the spatula to scrape the bottom.

  2. Add the starch and a small amount of water to the paste in the pan. Continue to stir evenly. This time it will become thicker. Peanut butter is really good. I want to eat now.

  3. The top of the paste is slightly cooled (even if it doesn't feel too delicate, there is no starch, you don't have to panic, you have to screen it later.) Add eggs. Beat it with an electric egg beater. This time, it will feel a little thicker.

  4. Look for a spoon on the eggbeater, sift the paste, and use the stir bar to scrape the bottom of the pot. Don't waste it. The auxiliary filter method is to use the spatula to keep the bottom of the filter and draw a circle to stir. Use the spatula to press down and then repeat these several techniques. Soon the filter must be filtered because I have to be a creamy cream.

  5. Wash the previous pot and scraper, then put the filter on the pot and then filter the paste in the egg pot into the pot.

  6. Use a spatula to continue to stir and scrape the bottom. The state of the paste should change from liquid to mud. It should be thicker and more suitable for silk flowers. It is suitable for filling cakes or plastering.

  7. Add butter and continue to stir! You can pour the plastic wrap into the bowl until you feel the right consistency. The reason for the cling film is that it will form a slightly hard skin after the surface water evaporates.

Tips:

What are the tips for wood? This is a very easy recipe. Hahaha proud face.


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