食譜來了📢📢📢 中，英文版都有😁
Swiss meringue buttercream recipe 😊
100g egg white (3 large eggs)
150g sugar
200g unsalted butter, soft (room temperature), cut into small equal size of cubes
100g vegetable shortening
Method:
1. Add in sugar in 3 batches, whisk sugar and egg whites till sugar is fully dissolved (around 60-70 degree Celsius)
2&3. Remove from heat and whisk for about 5mins till peaks are stiff, thick and glossy (highest speed).
4. With the mixer at low, add in the butter cube one by one, ensuring that each addition is well incorporated before adding the next one.
5. Beat till mixture become curdles, stop the mixer, take a spatula, continue to fold and stir till the mixture become creamy and satiny.
You can add any flavors if you want and mix till evenly distributed.
瑞士蛋白霜做法😊
材料:
大隻大蛋蛋白
150g 白糖
200g 無鹽牛油 (室溫, 切成粒狀)
100g 植物油
方法:
1. 將蛋白與糖放入盆中，置於爐火上以小火或隔水加熱至大約60至70度 (待糖熔在蛋白, 但千萬不要把蛋白煮到熟至白色)
2&3. 待糖全部融解後，移至攪拌盆中攪打至發大一倍以上 (如圖, 打至有明顯紋路, 把盤反轉也不會倒的狀態 )
4. 打多器轉中速, 把室溫牛油及植物油逐粒放入打發
5. 打至室溫牛油及植物油均衡混入已發蛋白即可
之後可以隨自己喜好加入味道再打至混合就可以了~
swiss meringue buttercream temperature 在 Madi Bakes - Madi's no-cook Swiss Meringue Buttercream 的推薦與評價
No cook swiss meringue buttercream video recipe #madibakesrecipepost This is my go-to frosting. Stable, pipes beautifully and tastes amazing ... ... <看更多>