Recently very hot Korean transparent cream
Egg white plus 60g of fine sugar to send to the hook
Add water and the remaining 120g of fine sugar to the small pot and cook over low heat to 120 degrees.
Pour the syrup into 1 and send it to the hard at high speed
Add the white oil cut into small pieces after the egg white is cooled to normal temperature (do not soften)
After the water disappears, the cream is smooth and placed in the refrigerator for 10 minutes.
Do not soften the butter, just use it in the refrigerator and use it directly.