How to make old-fashioned hard cream?

The main ingredients are butter, egg white, sugar and water, and the method is very simple.

1. First, send the egg white to a dry foaming state. In the process of beating eggs, the sugar is dissolved in water and heated to about 125 degrees with low fire (the syrup thickens and a large number of tiny bubbles appear).

2. Pour the syrup into the frothed protein while it is hot. At this time, the egg white will swell and stir evenly at medium speed. When the temperature drops to near room temperature, add butter several times and completely beat it off.

Finally, you can add a little rum or brandy to taste. Soft at room temperature, slightly yellow in color, slightly lighter than butter, hardened at low temperature and better in taste.

4, the other is egg white, and then rushed into syrup and agar, the color is white and crisp. After a long time, there will be many holes, and the taste will be crisp and hard.