Ref: Meng teacher recipe book
Ingredient
80 g unsalted butter
20g icing sugar
15g fresh milk - at room temperature
100g marigold yogurt - make sure at room temperature
Method
1. use spatula to mix icing sugar with butter
2. use electric whisk - from slow to fast - beat till fluffy
3. add in batches fresh milk and beat till smooth
4. then add yogurt in 3 batches - whisk at high speed till smooth.
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