Bir Yorum

  1. Usually 40 grams of starch is used for pastry cream..
    30 grams of this amount can be changed to wheat starch and 10 grams to corn starch.
    The starch ratio can be adjusted according to the consistency of the cream; The amount of milk can be increased for a more fluid consistency.
    It is important to stick to the measurements in the recipes to achieve a successful result.
    Yanıtla

Bir yanıt yazın

E-posta adresiniz yayınlanmayacak. Gerekli alanlar * ile işaretlenmişlerdir