How to make cakes with whipping cream at home, and what are the common delicious practices for whipp

How to make the cream cake:

Ingredients: 150 grams of eggs.

Low powder 50 grams.

24 grams of corn oil.

24 grams of milk.

36 grams of caster sugar (for egg whites).

18 grams of caster sugar (for egg yolks).

About 400 grams of whipping cream.

About 50 grams of white sugar.

A few large almonds.

Brandy to taste.

Blackcurrant to taste.

Steps: a) Chiffon cake recipe.

1.Eggs: Use an egg separator to separate the yolk from the egg white.

2.Put the egg whites in a large bowl of oil-free sewage, add white sugar in batches and beat until foamy.

3.Add caster sugar to the egg yolk and beat gently with an egg whisk without whipping.

4.Add the corn oil to the egg yolks and stir well.

5.Add the milk and stir to combine.

6.Sift in the low powder and turn the plate evenly with a spatula.

7.Put 1 3 whipped egg whites into the egg yolk liquid and mix well with a spatula.

8.Pour the stirred mixture into the remaining egg whites and mix well.

9.Pour the mixed cake batter into the mold and bubble out.

10.Preheat the oven to 180 degrees and medium for about 35 minutes. Immediately after the oven, it is inverted and cooled and demolded.

b) Cream recipe.

1.Buy a box of whipping cream, which is generally available in large supermarkets.

2.Pour the whipping cream into a container and whip it in one direction with a whisk, adding caster sugar in three trips during the whipping process, adding the appropriate caster sugar according to your needs.

3.Whip non-stop for at least 15 minutes, or use an electric whisk (2 to 4 minutes).

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

5.The amount of cream will be relatively large, and you may not be able to use it up at one time, so you can put the remaining cream in a well-sealed crisper or in a plastic bag, and then tie the mouth of the bag and put it in the refrigerator.

c) Cream cake recipe.

1.Chiffon cake all two.

2.Take a slice of cake.

3.Serve with the cream and smooth out the cream.

4.Cover with another slice of cake and continue to smooth.

5.Smooth the cake in its entirety.

6.Take a small portion of the whipping cream and add a drop of coloring.

7.Stir to combine.

8.Apply evenly as desired.

Ingredients: 200 grams of cake flour.

Baking powder. 1 teaspoon.

Sodium bicarbonate. 1 2 teaspoons.

60 grams of grated coconut.

2 whole eggs. 85 grams of white sugar.

Salad oil 90 ml.

200 g whipping cream (200 g yogurt).

Lemon juice 20 g

Because muffin is a cake that is easy to handle, when we start to prepare the cake batter, we need to open the oven at the same time to preheat it at a temperature of 200 degrees.

Steps:1Add lemon juice to the whipping cream and mix well to see the whipping cream thicken, and if you don't have whipping cream and lemon juice, you can use a thicker stirred yogurt instead.

2.Add the eggs to the whipping cream and mix well.

3.Add the salad oil and mix well.

4.Mix the low powder, baking powder, and baking soda powder well.

5.Add the grated coconut and sugar to the whipped cream custard and toss well.

6.Sift in the low powder and mix well.

7.Put it in a piping bag and squeeze it into a paper cup and shake it slightly.

Reduce the oven temperature to 175 degrees for about 25 minutes.

Whipping cream sponge cake.

Ingredients. 6 eggs.

Whipping cream 80ml

100 grams of caster sugar.

Low powder 140 grams.

Steps to prepare whipping cream sponge cake.

Beat the whole egg with sugar to thicken.

Sift in the low powder and mix well.

Pour in the whipping cream and mix well.

Put it into a piping bag and squeeze it into a mold.

Small paper cups, lower middle layer, 165 degrees for 25 minutes.

7-inch mold, middle and lower layer, 150 degrees for 50 minutes, dark color, the last 5 minutes can be adjusted to 170 degrees.

There is often leftover cream in cakes, what to do? Then make a simple and delicious whipping cream cake. Here's what I've put together for you, so let's try it out!

Preparation of ingredients for whipping cream cake Whipping cream cake home-style recipe step 1Ingredients: 2 eggs, 50 grams of whipping cream, 15 grams of milk, 40 grams of low-gluten flour, 35 grams of sugarPour the whipping cream with the milk into a large bowl and stir well.

3.Sift in the flour, 4Mix well until there is no dry powder.

5.Add the egg yolks.

6.Mix into a homogeneous and delicate paste. Spare.

7.Whip the egg whites into coarse bubbles and add sugar in three beats.

8.Neutral foaming with small hooks.

9.Add one-third of the egg whites to the egg yolk paste and mix well.

10.Add one-third of the egg whites to the egg yolk paste and mix well.

11.Finally pour back into the egg whites.

12.Mix well.

13.Pour into the six-rent finger-inch live-bottomed round die, 14Flatten the surface and knock out large bubbles.

15.Put it in the oven, middle and bottom, and bake it at 120 degrees for about 45 minutes.

16.Out of the oven, immediately upside down.

17.Turn over after thorough cooling, 18Release.

Tips for making evaporated milk oil cakes.

The batter made by adding egg yolk will have small particles, and the baby limbs need to be sifted or patiently crushed to become a delicate egg yolk paste.

Baking time and heat need to be adjusted according to the actual situation.

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The whipping cream on the cake is beaten with milk.

Place the whipping cream in a large bowl and whisk on low speed with an electric whisk or manual whisk until the cream thickens slightly. Add caster sugar and continue to beat with an electric whisk or a hand-dried silver whisk until the cream becomes lighter in color, increases in volume, and has obvious lines and textures. Add the vanilla extract and continue to stir well.

Place the whipping cream in a piping bag, which can be decorated with different spouts or simply use a spatula to smooth the surface of the cake. It should be noted that in the process of whipping cream, the whipping time should not be too long, otherwise there will be over-whipping, yellowing of the cream, separation, etc. Generally speaking, the whipping time is about 3-5 minutes, and the volume of the cream increases, and obvious lines and textures appear.

Precautions for making whipping cream

1. Choose high-quality fresh milk: The key to making cream is the quality of fresh milk, so you should choose high-quality fresh milk to get better taste and quality.

2. Use clean utensils: In the process of making cream, clean utensils should be used to avoid contamination by impurities or bacteria. Utensils can be cleaned and disinfected beforehand to ensure hygiene.

3. Control the temperature: In the process of making cream, the temperature should be controlled to avoid being too high or too low. Generally speaking, fresh milk needs to be heated to about 80 and then cooled to about 20 before the process of whipping cream can proceed.

4. Stirring skills: The key to making Zhenzhen cream lies in the stirring skills. Using an electric or hand blender, the fresh milk should be whisked until the fat separates out and the cream and remaining whey are formed.

In the process of mixing, attention should be paid to mastering the time and speed to avoid excessive or insufficient.

5. Filtration and rinsing: After making the cream, it should be filtered and rinsed to remove the remaining whey and impurities. It can be filtered with gauze or filter paper and then rinsed with clean water.

The recipe for the cream cake is described as follows:1. Prepare 50 grams of cake flour, 30 grams of milk, 50 grams of caster sugar, 30 grams of salad oil, 3 eggs, and pour caster sugar into a bowl.

2. Whip the whipping cream so that it is viscous, put the cream into a piping bag and cut three slices of chiffon cake.

3. Spread cream on the cake, then smooth the cream, put fruit on the cream, then coat the cream, repeat the previous action, then seal the edges with cream, then use the packed cream to decorate, and finally put the fruit on top.

1. Ingredients: 4 eggs, 200 grams of whipping cream, 75 grams of low-gluten flour.

2. Auxiliary materials: 75 grams of sugar, 15 paper cups (small).

3. Prepare the required materials.

4. Beat the eggs and separate the egg whites and yolks.

5. Add 25 grams of sugar to the whipping cream and stir well.

6. After the whipping cream and sugar are stirred evenly, add the eggs in turn and stir well, after one stirs evenly, then add another egg, stir well, and add the low-gluten flour through sieving twice.

7. Stirred batter.

8. Add a small amount of salt before beating the egg white, and add 50 grams of sugar when the egg white is beaten until there are many small bubbles (add it in 3 times).

9. Mix the beaten egg whites with the batter and stir evenly.

10. Pour the batter into a paper cup.

11. Preheat the oven at 150 degrees for 15 minutes, add cupcakes and bake for 30 minutes.

Method: Store the bought whipping cream in proper conditions. (Unopened cream can be stored for a longer time at low temperature, and can be stored for about half a month below 10 degrees.) Unwhipped cream cannot be thawed and frozen repeatedly during storage. Otherwise, the quality of the cream will be affected. ）

Remove the unwhipped cream until it is completely thawed. A temperature above 10 or below 7 before whipping will affect the stability of the cream and the amount of whipping.

Pour the cream into the mixing jar and add some lemon appropriately. The capacity is 10 -25 in the mixing tank.

Stir by hand or with a blender. If you use a blender, hit on medium or high speed (160-260 rpm).

The whipped cream is ready to use, and the whipped cream should be stored in the refrigerator when it is ready to use.