Pages
Home
Photo (Misc.)
Buttercream
Methods
Measurement
Monday 12 October 2015
奶酥抹醬
Ingredient
Method
無鹽奶油70g,
糖粉40g,
全脂奶粉60g,
*Makes appr 170g
1.無鹽奶油回覆室溫軟化,用打蛋器攪打成乳霜狀
2.加入糖粉混合均勻
3.最後將全脂奶粉加入用橡皮括刀混合均勻即完成
4.放冰箱冷藏保存(<14天)
No comments:
Post a Comment
Newer Post
Older Post
Home
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment