Vanilla Cream Filling 2
Hi Biscuit People,
I saw a question here regarding the vanilla cream filling which was answered by Mrs. Beyhan. I've tried her recipe but I resulted in a filling with starchy mouthfeel (I used corn starch). Although I liked the consistency of it. Can you guys suggest a way to reduce the starchy mouthfeel?
In addition to this, I would like to ask if in the industry, does cream fillings really undergo refining process then creaming, in order to have a smoother but volumized mouthfeel? Thanks!
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