Base recipe: 200g milk 350g cream, 80g sugar, 4 egg yolks Anything i should change with the ratio of egg yolks to the cream and milk? whats the percentage for stabilizers that i should add, ex. xanthan, carrageenan
[link] [comments]
from AskCulinary https://ift.tt/Y3vBi07
via IFTTT https://href.li/?https://bit.ly/smartgadgets- https://href.li/?https://bit.ly/smart_gadgets https://href.li/?https://bit.ly/modern_gadgets https://href.li/?https://bit.ly/kitchen_toods
No comments:
Post a Comment