Korean Butter cream Recipe
* Egg white: 150 g
* Sugar: 70g
* Unsalted Butter: 450g
* Syrup: Sugar 120g + Water 60g
Method
1.Whip egg white anf pour 70g of sugar into 2 or 3 times
2.Boil 120g of sugar and water 60g. Note don’t caramelise it
3.Pour syrup slowly while you are whipping fast of 1
4.Cool it down until you feel cold when you touch bowl ( 30-40 mins)
5. Cut 450g of Butter into pieces and put them into 4. Firstly it looks like bronken tofu but it will be okay if you keep doing it