How do you make cake with cream? How to make the cream on the cake

Ingredients for PACE ultra-easy cream dough (no need for a trowel or homemade turntable).

Cream: 160 grams, caster sugar, 15 grams, exclusive homemade oil-free chiffon cake blank, 1 garnish fruit, several.

The steps to make an ultra-easy cream dough spread (no need for a trowel, homemade turntable).

Step 1space

First of all, prepare an oil-free cake blank, the oil-free one is very healthy to eat, the recipe is written in the previous recipe, and you can take what you need.

Step 2space

High energy ahead: Homemade cream dough turntable! Find a tea can at home, the plate is an 8-inch plastic cake box (the kind that can be used repeatedly) to support environmental protection is a virtue.

Just place the base of the cake box on the tea caddy and a simple turntable for the family version is ready! If you don't have a table, the table at home can also be used as a turntable! ps：

Or the first method of strong Amway, it is really very convenient! And the bottom is just right to be stuck very stable!

Step 3space

Step 4space

The cake is divided into pieces, and I use a household fruit knife to violently divide the pieces, so it is only divided into two pieces, and it is okay not to pursue perfection too much. Violent slicing method: Place the cake crust on the homemade carousel, and slowly rotate it while making a circle in the middle of the cake with a knife.

Then cut the cake into two slices along the opening, and it doesn't matter if it's not neat. Then spread a layer of cream on top of the cake slices, add your favorite fruit, and spread another layer of cream to smooth the surface.

Step 5space

Next is to wipe the outside of the cake body! This spatula is the main responsibility for completing the cream spread! （ps：

Actually, it's a tool that comes from the set I bought to make cheong fun) As long as you have enough patience, it's fine! Although the effect is certainly not as good as that of a professional spatula, it is better than convenience and practicality! Rush the duck!

Step 6space

After the dough is finished, beat the remaining cream again, beat it to a very hairy appearance (the state is relatively hard), I use the three-energy piping nozzle, put it on the plastic bag and cut a small hole to start your creation! Isn't it super easy! Give it a try

1. Three chopsticks are ready to beat the egg whites, and a few beats will cause big bubbles, so put the ingredients at this time.

2. Put a little salt, a spoonful of sugar, and continue to beat; When it is a little thick, add a spoonful of sugar, and after continuing to beat for about 15 minutes, it will become creamy, and the chopsticks will not fall off, this process is more critical.

3. Add the egg yolk, put 2 tablespoons of sugar in the egg yolk, 3 tablespoons of flour hail, 6 tablespoons of milk, stir well, and pour in half of the creamy egg white. Stir up and down, that is, stir from the bottom to the top instead of in a circle, stir well, and then pour in the other half of the creamy egg white, stirring up and down.

4. The rice cooker is clear and preheated, take it out after 1 minute, the pot is a little hot, pour in a little oil, and evenly coat the pot to prevent it from sticking.

5. Pour in the stirred things, then drop the pot a few times, shake the bubbles out, press the cooking button, and it will automatically jump to the heat preservation gear for about 2 minutes, then cover the vent with a towel, stuff for 20 minutes, and then press the cooking button, and it will be fine after 20 minutes.

6. Open the lid and pour it out.

Ingredients for making cake cream:

500g of whipping cream, 40g of caster sugar. Refrigerate the cream for about 12 hours before whipping. The steps are as follows:

1. Pour the refrigerated whipping cream into a basin and whip quickly, without adding sugar for the time being.

2. After beating for about a minute, add an appropriate amount of white sugar, and then beat quickly.

3. Continue to beat for two to three minutes, and the liquid cream in the basin will gradually become solid.

4. Beat until there is an obvious pattern shape in the picture, and then you can stop beating.

5. The whipped cream has a high degree of forming, and it can be used to make cakes.

The specific steps to make cake cream are as follows:

1. Prepare food materials:

1. 250ml of liquid cream (choose liquid cream with at least 30% fat content).

2. 10ml of lemon juice (an appropriate amount of citric acid can accelerate the foaming of the cream, suitable for manual whipping).

2. Prepare tools:

1. Egg beater.

2. Large bowl or basin (note: the cream will be three times larger than the original volume after foaming).

Third, the preparation before the production of the slag ridge:

Cool all the ingredients, if the temperature is too high, the bubbles of the high-fat cream will burst as if they seeped, and the mousse cannot be formed; (Refrigerate the ingredients and tools for 1 hour or freeze for 20 minutes).

Fourth, start production:

1. Pour the cream and lemon juice into a bowl separately (add an appropriate amount of 20-40 grams of fine sugar according to your taste).

2. Stir the cream: a. Manual stirring: try to increase the range of action and stir the air into the cream; b. Machine stirring: the speed of the letter roll is adjusted to medium speed.

3. Stir until the cream can stand up or stick to the mixing head and will not fall off easily, even if it is successfully made.

There are two kinds of cake cream:

1. Vegetable butter: Vegetable butter is the one mentioned above, it is made of soybeans, although the taste is not as fragrant as animal butter, but the cake made with it is more healthy, in line with the current stage of people's pursuit of healthy diet standards.

2. Animal butter: animal butter is the milk fat layer obtained from the top of the milk homogeneous for emulsification, the cake made of this cream has a fragrant taste and soft taste, but the fat and calories are very high, and it is also rich in cholesterol, which is very unsuitable for obese people.

The cream on the cake can be made with plain milk and whipping cream.

Buy a box of whipping cream, preferably a finch chop that loses its nest. It can generally be bought in large supermarkets, Metro, Walyard, etc. Pour the whipping cream into a container and whip it in one direction with a whisk, adding the fine sand sugar in three trips during the whipping process.

The more sugar you put in it, the better it will be. Whip for at least 15 minutes without stopping, or use an electric whisk.

Buy 2 boxes of Bright Cream in the supermarket, 125g of the kind. Then buy a carton of pure milk, preferably Mengniu, with a final dosage of 350ml. Then put the cream in a container, preferably stainless steel.

Beat with a whisk in one direction, adding milk and fine sugar in three trips. It is best to put ice water under the container, and it is easier to whip the cream at a low temperature. The hand-beating process is more difficult, so it's best to go to the supermarket and buy an electric whisk to stir.

Tips for making cream

1. The production method is very simple, just be patient.

2. When making cream, try to choose a large bowl, because when beating the egg white, a lot of small foam will slowly come out on the egg white, that is, the cream will be beaten more and more.

3. The amount of cream beaten out will be relatively large, and it may not be used up at one time, so you can put the remaining cream into a well-sealed crisper or put it in a fresh-keeping bag, and then tie the mouth of the bag and put it in the refrigerator. The next time you use it, you can pour it out, and at this time, the cream that the spring god beats first will become like egg whites, and you can beat it with a whisk for about 3 minutes to become the previous cream again.

When making cakes, the cream is simpler than the cake embryo, because the current cream, you can buy ready-made liquid cream, after buying back, pour the key leakage cream into the basin, add an appropriate amount of white sugar, use a manual whisk, or an electric whisk, stir and beat in one direction, so that the cream can be changed from liquid to solid.

For the basin here, it is recommended to have a certain depth, otherwise the cream will be easy to mix.

There are also many cream brands, generally according to the actual situation, buy different brands of cream, here we recommend Anchor whipping cream, it is relatively difficult to melt after being successfully whipped, Nestle whipping cream is pure, easy to melt, suitable for filling, not very suitable for smearing on the cake base, or piping.