奶酥
I've never actually had this before, but apparently according to my friend who lived in Taiwan before it was really good. It's commonly eaten with bread. Most of the recipes that I saw involved filling the bread with this, but my friend recommended spreading this over a piece of toast, and then toasting it together. The flavor is excellent; I like the way that it caramelizes. In the future, I might try to make this by replacing some of the milk powder with a little bit of heavy cream; the mixture was a little heavy.
Active Time: 20 min
Total Time: 20 min
Ingredients
> butter (1 stick, ~110g)
> powdered sugar (45g)
> salt (2g)
> liquid egg yolk (55g)
> milk powder (110g)
Instructions
1. Cream together butter, powdered sugar, salt with a hand mixer until creamy, several minutes.
2. Add liquid egg yolk, mix well with a hand mixer. This won't quite be fully incorporated yet.
3. Add the milk powder, and mix well.
4. Enjoy by generously spreading the mixture over a slice of white / milk bread, and toast it.
Notes/Tips:
> Make sure your butter is room temperature, and your liquid egg yolk is pasteurized (otherwise it won't be safe to mix directly)