How to beat cake cream, how to whip baking and conditioning cream into cream?

Whipping steps for whipping cream.

When beating, put a basin of ice water under the beating basin, so as to avoid the friction of the beating head and the heat that affects the beating.

Pour the whipping cream into a basin that is free of oil and water. Pour in the whipping cream over more than half of the beaten egg head to allow enough air to let in.

At first, do not add sugar, beat on medium speed, about 1 minute, then slowly add the sugar.

Beat until the whipping cream has obvious lines, and the beating head will not fall down.

Eventually, the whipping cream has gradually expanded in volume and is so thick that it doesn't run, and a spoon scrapes it to create a smooth surface.

High speed. In addition to the low temperature, another success factor in whipping cream is speed. Whether you're using a manual or electric whisk, be sure to stir the cream quickly so that air gets in and the cream doesn't heat up too much at room temperature.

Don't add sugar, food flavors and alcohol flavorings too early.

If the amount of sugar and flavor is low, fine, but if it is more, don't mix it with cream at first. After beating the cream a little bit of texture, pour in sugar, vanilla extract, or various liquor condiments.

Ingredients: Whipping cream.

One box, 300 grams of ice water, white sugar.

30 grams. The first step is to freeze the water into ice water in advance, and then take out the ice water and cream to prepare to close the trouble, as shown in the figure below

Step 2: Pour the cream into a clean container and add the sugar, as shown in the figure below

Step 3: Place the cream container in ice water, as shown in the figure below

Fourth, use an electric whisk to beat the white sugar at low speed, about dozens of seconds, as shown in the figure below

In the first five steps, adjust the whisk to high speed, and beat until you can see a very clear pattern, as shown in the figure below

Step 6、Then continue to beat while observing, the whisk can pull out a strong corner, and then the beating is completed, as shown in the following figure:

Step 7: Brushed whipping cream, as shown in the figure below:

The cream inside the cake is whipped with liquid cream in the following way:

Ingredients: a box of whipping cream, 300 grams of ice water, 30 grams of sugar.

The first step is to freeze the water into ice water in advance, and then take out the ice water and cream to prepare, as shown in the figure below

Step 2: Pour the cream into a clean container and add the sugar, as shown in the figure below

Step 3: Place the cream container in ice water, as shown in the figure below

Fourth, use an electric whisk to beat the white sugar at low speed, about dozens of seconds, as shown in the figure below

The fifth step is to adjust the whisk to high speed until you can see a very clear pattern, as shown in the figure below

Step 6、Then continue to beat while observing, the whisk can pull out a strong corner, and then the beating is completed, as shown in the following figure:

Step 7: Brushed whipping cream, as shown in the figure below:

The cake made by whipping cream does not taste good, so you can put the whipping cream in the freezer compartment of the refrigerator to freeze it, and then it will be easier to whip it off.

Ingredients for making cakes:

Ingredients: 250 grams of cake mix.

Excipients: 50 grams of oil, 8 eggs, 85 grams of water, 150 grams of sugar.

Specific steps: 1. Prepare 85 grams of water, 8 eggs, 50 grams of oil, 250 grams of cake mix, and 150 grams of sugar, as shown below.

2. Use a separator to separate the egg white and yolk, as shown below.

3. Pour white sugar into the egg yolk, the amount of sugar can be put according to your own taste, and you can put more sweet ones, as shown in the figure below.

4. Pour in oil, it is better to have butter, and the oil is replaced by vegetable oil, as shown in the figure below.

5. Then pour in the flour and mix well, as shown below.

6. Beat the egg whites with a whisk, as shown in the figure below.

7. Pour the beaten egg whites into the freshly mixed batter, as shown below.

8. Pour it into the baking tray and fill it with seventy percent, as shown below.

9. Put it in a baking tray and bake at 180 degrees for 15 minutes, as shown below.

10. Finally, the cake is completed, as shown below.

1. Refrigerate the whipping cream for at least 12 hours, and in hot weather, prepare a basin of cold water to pad under the whisk with whipping cream.

2. Add caster sugar (or not), and use an electric whisk to draw a circle slowly at low speed.

3. After a minute or two, the whipped cream foam becomes very fine, the state suddenly thickens, and there will be obvious lines when the egg beating head passes, at this time, stop immediately, turn off the whisk, pick up the egg beater, and the thickened light cream drips, but it disappears immediately, and this state is 6 distribution.

4. The Bu Zhaoyan cream distributed on the six can be used to make mousse. Continue to whip the whipping cream at a low speed, and you can see that the texture of the egg head will no longer disappear in about ten seconds, and the egg bowl will not flow when you lift it. This state is the sub-state, which can be used to make creamy noodles, filling, etc.

5. Continue to beat for a few more seconds, the silver state of the cream will be relatively hard, stop the whisk at this time, and feel that the cream is very firm when scooped up with a spatula, and the scraped position will not be deformed. This state is the state of points, and it can be used for mounting.

The cream inside the cake is whipped with liquid cream in the following way:

Ingredients: a box of whipping cream, 300 grams of ice water, 30 grams of sugar.

The first step is to freeze the water into ice water in advance, and then take out the ice water and cream to prepare, as shown in the figure below

Step 2: Pour the cream into a clean container and add the sugar, as shown in the figure below

Step 3: Place the cream container in ice water, as shown in the figure below

Fourth, use an electric whisk to beat the white sugar at low speed, about dozens of seconds, as shown in the figure below

The fifth step is to adjust the whisk to high speed until you can see a very clear pattern, as shown in the figure below

Step 6、Then continue to beat while observing, the whisk can pull out a strong corner, and then the beating is completed, as shown in the following figure:

Step 7: Brushed whipping cream, as shown in the figure below: