My luck with buttercream frosting is quite pathetic. Came out like soup instead of the hoped-for, spreadable joy that it should be. It’s my belief that once I added the softball stage liquid sugar syrup to the beaten egg yolks, I added the cold butter…too soon. The heat, perhaps, prevented the magic.
So I tried the ‘seven minute frosting’ with sugar, egg whites, and vanilla with a bit of corn syrup. Look.
If failure stopped me, it didn’t prevent me from taking my empanadas filling and reworking them into gyoza–which came off swimmingly. Put together a nice dipping sauce of soy, rice vinegar, and a touch of chili.
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Location:Chestnut St,Berkeley,United States