How to make piping cream and what cream is used for cake decorating?

Take an appropriate amount of cream on top of the cake base, and use a spatula while turning the turntable to spread the cream evenly;

2.The cream on the top should extend beyond the side of the embryo body to ensure that there is enough amount to spread the side of the cake;

3.Smooth out the cream on top and start to touch the sides, with the knife vertical and moderate force;

4.Gently press the spatula against the side and gently wipe in your direction while turning the turntable at a 15-degree angle;

5.Spread the cream from the place where there is more cream to the less place, keep the thickness of the cream on the side all the time, and the cream on the side should be evenly protruded around the top to facilitate the smoothing of the knife on the top;

6.Spread the top, collect the cream around the corner, keep the knife and the surface of the cake balanced, and each knife is on the same horizontal line, in order to achieve the surface of the cake flat;

7.The last knife is slowly raised from the rightmost right side of the cake to the far left side of the cake surface, and the traces of the knife are left at the junction between the surface and the side, and the whole cake embryo looks integrated, flat and smooth.

Zero-based cream piping class! Handicap parties can also easily make beautiful cupcakes.

Decorating cream, which requires buying decorating equipment, so that decorating is easy to order, directly squeeze the cream on the cake, and you can make different flowers through the decorating equipment.

If you want to make piping cream delicious, you must use authentic materials and then use standardized techniques to achieve the desired effect.

You can first make this cream into a special table painting bag, and then cut the piping bag into a small opening, which is very simple.

How do you make a cousin cow? I think this cream method is very special, go to the Internet to see how to make it, just follow his steps to do it.

How to make piping cream If you want to piping cream, it is more troublesome to make, you can go online to read the relevant teaching materials.

How to make piping cream This should be done with a piping bag, and then whipped with whipping cream and put it in a piping bag.

The cream used for piping is made by whisking cream and whisked with a whisk.

How to make piping cream, of course, is to make the cream and set it on top.

The process of making cream is very simple and can be made with a rice cooker.

Piping tea cream, you can beat eggs to make a distribution bubble for later use.

The piping cream was spread on top of the biscuit, and it was really fragrant and crispy.

If you want to do this again, first of all, you should also buy flour and oil cream.

If you want to know how to do it, you can look up the relevant information on the Internet.

Netizens called themselves to start their own businesses, and they would first look at it.

You need a special piping nozzle.

You can do it yourself, or you can go up and search or look for **, impossible.

There are many ways to decorate cakes, you can go to school to learn about it, if you make it yourself at home, it is better not to go to a professional school for systematic learning!

1. Raw materials: cream, sugar, black rice cake, cereal rings.

2. Put all the cream and sugar in the container.

3. Beat the whisk until it solidifies, continue to beat for a while, you will feel that the cream is a little hard, either soft or soft, don't overdo it, because the piping needs the cream to be a little harder to be beautiful.

4. Cut a hole in the piping bag and put the piping mouth in, and twist it in front.

5. Put the piping bag into a cup so that it is easier to load, and this method is also suitable for making biscuits.

6. Put the cream into a piping bag, see that this state is just right, the cream has hardness and will not dig up and slide down, it is a solid state.

7. Squeeze the cream forward to expel the air.

8. Cut the black rice cake in half and divide it in half.

9. Draw the outermost layer of a layer of black rice cake in a wavy circle, and squeeze the cream in the middle at will.

10. Cover the black rice cake on top.

11. The surface layer has changed the pattern and squeezed into such a circle with cream.

12. Sprinkle the grain ring on the surface of the cake, sprinkle it as you think it looks good, and it's done.

Cake Cream Cake Decorating cake is usually made with vegetable cream, but animal cream is used for health reasons. The margarine style produces the current fresh milk flavor. Cake decorating is a dessert characterized by its sweet and delicious taste, which is perfect for gatherings of friends.

Cream refers to a dairy product made by milk, which is matured, stirred and pressed to obtain cream after centrifugal separation. Cream is made of milk fat, which is rich in nutrients and can be eaten directly or as an ingredient in other foods such as ice cream.

Ingredients: whipping cream (100ml) milk (100ml).

Excipients: 20g sugar, vanilla powder, cocoa powder or a little coffee.

Method:1Whipping cream is sweetened and beaten in batches.

2.Add milk to 1 and stir well.

3.Add vanilla extract according to the flavor, add cocoa powder for cocoa flavor, and add shredded coconut to the taste. If you don't have these ingredients, you don't need to add anything, and it's just as delicious.

4.Put it in the refrigerator, take it out half an hour later, and find that the surface layer has been frozen, and there is still liquid underneath. Stir them well and freeze them again.

Take it out and stir it again after half an hour, if it is three. and all the liquids become solid. If you like hard spots, freeze for a while.

I like to be softer and freeze less for a while.

Creamy mushroom bisque.

Milk 900ml

Salt 2 g cream 10 g

Essence of chicken 3g olive oil 20ml

2 slices of ham. 60g of flour

5 mushrooms. Directions:

1.Stir-fry the flour and olive oil in a pan until you smell the aroma of roasted steamed buns.

2.Cut the mushrooms into thin slices, the ham into minced pieces, and the bread into cubes and set aside.

3.Roll out the fried noodles with a rolling pin a few times, remove the dough balls, and add a small amount of water to make a paste.

4.Pour the milk and cream into a saucepan and bring to a simmer; Add mushrooms, ham and fried batter, stir well and bring to a boil.

Production time: about 30 minutes.

Creamy pasta sauce.

Ingredients: 1 2 cups ground meat, 1 4 onions, 2 tbsp butter, 2 tbsp white wine, 1 4 cups diced mushrooms, 1 tbsp macaroni, 1 tbsp flour, 1 cup milk, a pinch of salt and pepper.

Directions: (1) Prepare all the ingredients and dice the onion for later use.

2) Heat 1 tablespoon of butter, add onion and ground meat and stir-fry until cooked, add white wine, diced mushrooms, salt and pepper and stir-fry well.

3) Heat another 1 tablespoon of butter, pour in the flour, stir well over low heat, then turn off the heat, be careful not to burn.

4) Pour in the milk and stir quickly, then cook over medium heat, pour in the fried ground meat while stirring, turn to low heat and cook for about 3 4 minutes, until it is thick and smooth.

Pour the sauce over the cooked pasta and add some olive oil.

1.Put ice water in the pot where the dishes are cooked.

2.Pour the whipping cream into another small pot, place the small pot in the large pot and start whipping.

3.Add sugar or no sugar to the mix.

4.I'm electric.

5.Because it's the first time I beat the cream, I don't know how much this is? I guess it's 6-7 points, right?

6.Let's go ahead and score about 8 points, and it can't flow.

7.The most critical step in whipping the cream is to keep the cream cold.

Add an appropriate amount of sugar to the whipping cream, and beat it in a basin of ice water until there are obvious lines.

The cream obtained after the centrifugal separation of milk fat is a dairy product made by ripening, stirring and pressing is called cream (butter). The production process of cream is as follows:

Stirring Draining buttermilk and washing Salt and press Forming The production points of packaged cream are:

1) Standardization and neutralization of cream Standardization of cream refers to adjusting the fat content in cream (30% to 35%) to ensure the quality of the product. The purpose of cream neutralization is to reduce the acidity of the cream and prevent casein denaturation and coagulation during the sterilization process. Lime or sodium carbonate is usually used as a neutralizing agent.

2) Cooling and physical maturation of cream and addition of pigments In order to ensure the smooth mixing operation, ensure the quality of the cream and prevent the loss of milk fat, the cream ingredients must be cooled and matured before stirring, so that the fat becomes as solid as possible.

In order to make the cream color consistent throughout the year, when the cream is too light, the color needs to be added. The most commonly used is annatto, which is a natural plant pigment that is used in about the amount of cream.

3) Stirring and washing The cream is placed in a blender, and the fat globule membrane is destroyed by the impact of the machine to form fat particles, and the liquid separated during stirring is called buttermilk.

When stirring, first filter the cream through a sieve or strainer to dissolve the insoluble solids, add the cream to 1 2 1 3 of the capacity of the stirrer, close the lid and start to rotate and stir, repeat 2 3 times. Then close the vent hole and continue to rotate to form a soybean-sized cream grain when stirring is finished. At the end of the stirring, the buttermilk is drained by a switch and placed into the receiving tank through gauze or a strainer to block the small particles that are carried away by the buttermilk.

After the buttermilk is discharged, the cream grains are washed with better quality water to remove the buttermilk on the surface of the cream grains, and the hardness of the cream grains is adjusted by washing, the water temperature is generally in the range of 3 10, and when the cream grains are softer, the water temperature can be lower; When the cream is hard, the water temperature can be slightly higher.

4) Salting and pressing of cream The purpose of adding salt to cream is to increase flavor, inhibit the reproduction of microorganisms, and increase preservation. The salt content in the finished cream is about 2%, and some of the salt is lost during the squeezing, so when it is added, it is added in the same amount. Before adding, the salt should be baked in an incubator at 120 130 for 3 5 minutes, and then sifted and applied.

The purpose of the concrenation is to turn the cream grains into a dense layer of cream, so that the water droplets are evenly distributed, and all the salt is dissolved and evenly distributed in the cream. At the same time, the moisture content is regulated, that is, the excess water is eliminated when there is too much water, and the appropriate amount of water is added when the water is insufficient and it is evenly absorbed.

The cream should be pressed immediately after washing, and the washing water should be removed as much as possible, then the hole cover of the and cream maker should be closed, and the press roller should be started while the mixing drum is slowly rotated to press the cream grains into a cream layer.

Once the cream has been condensed, it can be divided into barrels, crates or cartons filled with polyethylene film, or in foil bags. After the cream is packaged, it is sent to cold storage for storage. The picture below is a schematic diagram of the cream manufacturing production line.

Schematic diagram of the cream manufacturing production line.

One is to buy liquid cream and go home and beat it yourself with a whisk, which is easier and easier.

The second is to use two 125g bright cream (250g) + 350ml fresh milk, which is enough to make an 8-inch decorated cake.

Put the cream in the milk, let it sit for a while, and let it take a hot bath Slowly the boiling water becomes cold, part of the cream turns into a liquid state, and the rest becomes very soft Then beat it with a whisk, put sugar while beating, and taste it when you can add it When you beat the cream, it is very good to beat it when the weather is not hot If you are hot, it is better to put some cold water under the egg bowl Add some ice cubes It is better to keep the egg bowl cold.

PS: If it's still soft after playing for a while, just leave it for a while and find that it will harden on its own.

ps: I usually don't play particularly hard, but it's okay to mount simple flowers. (Maybe a little less fresh milk will be harder).

I have seen many ways to make cakes on the Internet, but there are very few ways to make cream on the surface of cakes, and it is not easy to buy decorating cream, now I will share with you the methods I found, I hope everyone's cakes are better and better!

Method 1: 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.

Whip with a whisk in one direction, adding milk and fine sugar in three trips during the beating.

It is best to put ice water under the container, and it is easier to whip the cream at a low temperature.

This process is very hard to drop, to beat nn for a long time, the arm is sore. If it doesn't work, just change people and continue to fight. (However, now it's okay, I even bought an electric egg beater, and it will be ready in a while).

In the end, the cream is beaten, and it becomes a sweet, delicious, soft and greasy cake cream.

Method 2: Buy a box of whipping cream, preferably Nestle's. (I've tried the others, but it doesn't seem to work very well).

It can generally be bought in large supermarkets, Metro, Walyard, etc.

Pour the whipping cream into a container and beat in one direction with a whisk, adding the fine sugar in three dividing during the beating. The more sugar you put in it, the better it will be.

Keep beating for more than 15 minutes.

Or use an electric whisk (only 2 to 4 minutes).

OK, the whipped cream is ready.

Apply to the finished cake and smooth. Then use a piping gun, fill it with cream, and make a variety of patterns. Add some fruits (such as strawberries, watertight peaches, dragon fruit, etc.), and a birthday cake is OK, no worse than the one made in the cake shop.

If it's hard to buy Nestle's whipping cream, the first method is the best, it's convenient!