I like Korean scented flowers very much, but I have been discouraged. The reason is that the cream used for scented flowers is very greasy, so how can the flowers be sipped... I found a cheese cream with yogurt added on the Internet. Grass, can be described as "seconds" haha. It’s really delicious, sour and sweet, and the mellowness of cheese! Combined with the recipe of the wheat child god, the half of the original yogurt was replaced with whipped cream and the taste was very good. The amount of Cang Lan is about 30. In fact, the cream cream ratio is not very strict, you can also adjust according to your own taste.
The butter softens at room temperature and can be pressed out of the pit. Add the powdered sugar and mix well, then use the egg beater to send the color to lighter, fluffy
Add the softened cream cheese at room temperature and continue to whipped. Mix well and add lemon juice and vanilla extract, whipped until fully mixed
Weigh yoghurt and whipped cream (you must place room temperature in advance to prevent water and oil from separating), it doesn't matter if you mix it together, much! Times! less! the amount! Add to the cheese cream, every time you have to wait for full absorption and then add it again, the amount of the square is relatively small, and soon added. You can also whipped the yogurt and whipping cream slowly and linearly in a small bowl while stirring at high speed. During the period, you can observe the cheese cream state several times and feel that the hardness can be added. Because there is a slight difference in the amount of raw materials used.
Mix well and mix with a spatula to remove small bubbles inside, which will make the cheese cream smoother. Ok, adjust to the color you like, and enjoy the flowers after the bag!
This is the second flower
1. All materials are recommended to be warmed up at room temperature. 2. Add a small amount of yogurt. 3. If there is water and oil separation, sit in warm water and continue to whipping. Be patient. It will be smooth for at least two minutes. The softness and hardness of the cheese cream can be adjusted by the amount of yogurt. 3. This cheese cream can also be used for transfer printing. It is more convenient than the Italian cream cream for boiling sugar. The key is gray! often! it is good! eat!