Chinese Food
A kind of demoulding paste instead of applying oil and powder
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One of the reasons why Madeleine didn't bother to do it twice was that it was so hard to spread oil and powder. It's not the same. I can't stand it. However, in fact, I like the taste of it and its cute little appearance. Some time ago, I saw this release cream shared by the concerned bakers. I always wanted to make it and use it, but I didn't make it. Last week, my husband sent my son to class and helped me to buy lard. In fact, the original recipe used organic butter. It can be replaced by lard. It's just as convenient The original owner shared after experiencing. Any prescription that needs oil and powder can be used. Qifeng can't be used.
Cooking ingredients
Cooking Steps
Step1:Pour the three ingredients into a bowl and mix well.
Step2:In this season, the room temperature is a little bit low. Lard is lumpy. You need to press it with a scraper. You can also use an electric egg beater. If the amount is too small, I use a small scraper to stir it evenly. The texture is thick, smooth and shiny
Step3:Put it into a clean and sterilized container. Keep it in cold storage. Take it out when using. Caking is normal
Cooking tips:1. The effect of butter used in the original formula will be slightly better. Lard can be accepted and used as well. 2. Keep in cold storage. Take it out 5 minutes in advance when using it. Dip a brush with appropriate amount and brush it for one layer. It can not be too much or too little 3. If it is put at room temperature for a long time, it is possible to separate oil and water, mix well, and do not hinder it. 4. All the requirements of applying oil and powder can be used to make delicious dishes.
