Cream for mini hot buns
sweet corn starch, fatty base (glucose syrup, coconut oil, dairy protein), colouring agent beta-carotene, aromatic agent ethyl vanillin, rum fragrance.
Steps to follow:
1. Thoroughly mix the bag's contents (30g) with sugar (40g) and add 1/3 of 500ml milk. Bring the remaining 2/3 to the boil.
2. Then take off the heat and mix in the previously prepared mixture, then cook while continuously stirring the cream for 1 minute. The stated quantity of sugar is recommended.