Recipe: Caramel cream

Home Cooking Recipe: Caramel cream

Notes:

Today, I introduce a more flavored cream, a cream made of caramel, and a light caramel flavor. If you use it instead of a basic cream, you can make the cake taste more unique. For children's shoes that like cream, the next time you want to make a cake that uses cream, try it.

Ingredients:

Steps:

  1. Home Cooking Recipe: Pour the creamy caramel sauce into a small saucepan and heat until low. (Creme caramel sauce must be used, and caramel sauce cannot be used.)

    Pour the creamy caramel sauce into a small saucepan and heat until low. (Creme caramel sauce must be used, and caramel sauce cannot be used.)

  2. Home Cooking Recipe: While heating the cream caramel sauce, use the egg beater to make the egg yolk, making the egg yolks soft and bulky, and the volume becomes lighter and lighter.

    While heating the cream caramel sauce, use the egg beater to make the egg yolk, making the egg yolks soft and bulky, and the volume becomes lighter and lighter.

  3. Home Cooking Recipe: After the creamy caramel sauce is boiled, while stirring the egg yolk, slowly pour the cream caramel sauce into the egg yolk.

    After the creamy caramel sauce is boiled, while stirring the egg yolk, slowly pour the cream caramel sauce into the egg yolk.

  4. Home Cooking Recipe: After pouring, continue to whipped with the egg beater for a while, and whipped the temperature of the mixture to cool to room temperature (this time you can sit in a basin of cold water to help cool down)

    After pouring, continue to whipped with the egg beater for a while, and whipped the temperature of the mixture to cool to room temperature (this time you can sit in a basin of cold water to help cool down)

  5. Home Cooking Recipe: After the butter has softened, put 1/3 of the butter into the mixture in step 4 and beat with a whisk to mix thoroughly.

    After the butter has softened, put 1/3 of the butter into the mixture in step 4 and beat with a whisk to mix thoroughly.

  6. Home Cooking Recipe: Then add the remaining butter and continue to whipped with the whisk until it becomes a light, creamy cream. Finally add rum and whipped evenly. A good cream can be used immediately

    Then add the remaining butter and continue to whipped with the whisk until it becomes a light, creamy cream. Finally add rum and whipped evenly. A good cream can be used immediately

Tips:

1. When the creamy caramel sauce is boiled into the egg yolk, don't pour too fast and too fast, so as not to burn the egg yolk into granules. The poured mixture can be used until it is tempered at room temperature. If the temperature is too high, it will be very thin when mixed with butter. 2, if the cream cream is not used immediately, it can be stored in the refrigerator for 1-2 weeks. When using it, first take it out and return it to the temperature, and use the egg beater to re-send it until it is bulky. 3, rum can make the cream more flavor and reduce the greasy feel of the cream. If there is no rum, use brandy instead. 4, caramel cream can replace the basic cream in many occasions, can also replace the French cream to create a pastry with a light caramel flavor. Of course, it depends on the specific situation to match a more harmonious taste. Children's shoes that you like to try can change your favorite cake made with cream cream into a caramel cream, and you may have unexpected surprises.


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