Recipe: Swiss Protein Cream

Home Cooking Recipe: Swiss Protein Cream

Notes:

The cream made of Swiss mering cream has less butter, smoother, finer and less sugar.

Ingredients:

Steps:

  1. The protein sugar is insulated and the water is evenly dissolved until it is dissolved in water.

  2. Add the room temperature butter and send it slowly. carry out

Tips:

If there is water and oil separation, put it in the cold room, freeze it and let it pass a few times to smooth down. If you can't make a pound cake, you can do it.


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