Chinese Food
Pumpkin Swiss cream
(84841 views)
It's autumn. So make some delicious pumpkin. This cream formula can be directly used to mount flowers without pumpkin.
Cooking ingredients
Cooking Steps
Step1:Peel the pumpkin, remove the seeds and steam in a pot. Then grind 80g pumpkin meat into mud.
Step2:Find a small pot. Put 3cm high water in the pot to boil. Then turn off the fire.
Step3:Put the egg white, sugar and salt in an egg beating basin. Sit on the boiling water. Stir constantly. Heat the egg white to 43 ℃ with the help of the steam below.
Step4:Take it off the hot water and use the electric eggbeater to whisk it to the hard foaming at high speed.
Step5:Add the butter softened at room temperature into the protein for 45 times. Whisk it at high speed. Mix it evenly each time and then add the next time.
Step6:Until it's a smooth, granular cream.
Step7:Finally, mix the pumpkin puree and cream prepared befor
Cooking tips:In fact, when it's hot, everyone will choose to use cream to mount the flowers. It's not easy to melt and deform. But Isabella is clumsy. When there's Italian cream, she accidentally beat the protein into water. Since then, the psychological shadow area is infinite, so for me, it's convenient and convenient to use the method of beating the protein by water to make cream. And. Cream doesn't have to be used to decorate the cake. This time I eat half of it with soda biscuits. The other half is in macaroni. There are skills in making delicious dishes.
