How do you increase the firmness of thin cream and what is cream?

1.Pour the semi-de-iced whipped cream into the mixing tank at an optimum temperature of 0 to 5. The best time to whip the whipped cream is in a semi-de-iced state, which can be easily poured out of the can, and the emulsion also contains crushed ice and can flow in a flowing state. 〕

2.Use a mesh blender to whip quickly, if the whipped cream has crushed ice, you can beat it on medium speed until it is completely de-iced and then use fast whipping.

3.When whipping, the whipped cream gradually becomes thick and expands in size.

4.When you continue to stir until you are almost finished, you can see that the whipped cream in the whipped state has obvious plastic patterns, and you can stop whisking at this time.

5.The whipped whipped cream, known as frothy whipped cream, should be shiny and have good elasticity and plasticity.

6.The whipped cream can be refilled into containers or stored in the refrigerator with a mixing tank for later use. Its best state of use is to use it within 40 minutes after the completion of the whipping, so it is advisable to whip a small amount multiple times.

7.If you find that the whipped cream is too thin and soft when you finish whisking, you can immediately whip it again until it is malleable, or if it has been stored in the refrigerator for too long and lacks plasticity, you can also whip it again or add new whipped cream to whisk it together.

8.Whipped whipped cream excessively, the volume is reduced and the body is rough, and the particles are large and branched without elasticity and luster, at this time, new whipped cream can be added and then whipped again, which can obtain the due plasticity state.

Freeze it and lower the temperature.

CreamIt is the fat part of cow's milk, and it is an O-W type emulsion obtained by separating skim milk from cow's milk.

The cream should be in a refrigerated store under -15.

Medium storage, shelf life 6 months. If placed in the warehouse of 4 6, the storage time shall not exceed 7 days, and the cream should be stored in a cold storage or refrigerator at 2-,-80C before processing, and the storage time shall not exceed 72 hours.

Animal butter andMargarineDifferences:

Animal butter contains more water, less oil, easy to melt, and the shape is not easy to maintain after making decorated cakes, and it will become soft and deformed when stored at room temperature for a long time, and it needs to be refrigerated between 0 and 5. Because margarine does not contain milk fat, the melting point is higher than that of animal butter, and the stability is strong, so it can make a variety of fancy shapes, and even make a variety of three-dimensional shapes, and can be kept at room temperature for an hour without melting.

To distinguish these two kinds of cream, the most intuitive way is to judge by hand rubbing: apply animal butter and vegetable butter to the palm of the palm and rub it, the animal cream will quickly disappear in the palm, and only a small amount of oil remains in the palm, like applying hand cream; The margarine is still in the palm of the hand after being rubbed for a long time, and as the kneading time is extended, the margarine will even take shape in the palm.

Cream and whipping cream have different raw material compositions, different nutritional content, different ranges of use, and different tastes. Cream or cream, klimt.

Cream, which is a dairy product made from a layer with a high milk fat content in the top layer of raw milk before homogenization, is made from cow's and goat's milk.

Yellow or white fatty semi-solid food extracted from . <

Cream is not whipping cream, and the difference between whipping cream and whipping cream is as follows:

1. The composition of raw materials is different. Whipping cream, also known as animal cream, is made with raw milk fat as the main ingredient and served with skim milk.

and some food additives.

Cream, which is originally the pure fat part of milk, is a basic ingredient and is often used in whipping cream.

2. The nutritional content is different. Whipping cream has a high fat content, usually around 35% to 45%, and contains a small amount of protein, while cream itself is pure fat and almost no protein because it is a raw material made from pure raw milk fat.

3. The scope of use is different. Whipping cream is whipping type of cream decoration and is suitable for cream decoration on all bread cakes, while cream is non-whipping cream and is not suitable for any bread cake decoration shape, only suitable for bread or cake interior seasoning or surface decoration in drinks such as coffee and milk tea.

4. The taste is different. Whipping cream milk has a very mellow flavor and a prominent milky taste, while cream has a lower fat content than whipping cream, so it is lower than whipping cream in terms of both flavor and milkiness.

The whipping of the cream is curvilinear in shape. At first, it was very thin, and the more it was beaten, the thicker it became, and when it reached the peak, it slowly became thinner and thinner.

The cake cream becomes thinner and thinner because the operation speed is relatively slow, and the cream will appear thin because it has been melted for a long time or by the heat of the hand. Before whipping cream, refrigerate the whipping cream for at least 12 hours. Add sugar to the whipping cream and beat it on medium speed with an electric whisk, and if you make a cake, you can use it when the whipping cream is fluffy and can keep the pattern.

The temperature before whipping the cream should not be higher than 10, but below 7 will also affect the stability of the cream and the amount of whipping. After gently shaking the cream, pour it into the mixing tank, at this time the temperature of the liquid cream is required to be 7 10, the capacity is 10% of the mixing tank 25%, the room temperature is too high or too low will affect the quality and stability of the cream after beating, so finally beat with ice water.

There are two scenarios:

1. There is oil on the beater.

2. The temperature is too high.

Both of these conditions will cause the cake cream to become thinner and thinner. Sogou asked about the whipping process:

1. The temperature of the operating environment: control at 19-21 is the best.

2. Animal fresh cream should be refrigerated in the refrigerator for more than 12 hours before whipping. It is best to keep the whipped cream at a temperature of 1 -5, because only whipped cream that is cold enough will not melt quickly after whipping, especially in summer.

3. The more sugar content of whipped cream, the better the stability.

4. When making cream cakes, if you need to add more powdered sugar to the whipped cream, then when making the cake base, you can reduce the proportion of powdered sugar, so that you can achieve a balance of sweetness.

5. Whip the whipped cream with an electric whisk. Start by whipping on fast until 6 percent begins to thicken, then turn the whisk to medium speed and continue beating.

As the whipping process progresses, the whipped cream becomes thicker and thicker. When the whisk is until a clear, stiff line appears, it is ready to be whipped. After whipping, the volume increases significantly. When the beating head is lifted, it pulls out a stiff little sharp corner.

6. Control the passing time within 3 and a half minutes. And after whipping, try to control the use of a vat of whipping cream within 12 minutes.

Extended Information: How to whip cake cream:

1. Fresh cream is a thick fresh cream made of milk, containing up to 27 38% fat content, which can be packed with a large amount of air when whipped to expand the volume to several times the original, beaten to different hardness, and also has different uses.

2. Liquid whipped cream is divided into two types: single cream and double cream.

The single one is relatively light, and it cannot be beaten into solid cream under normal circumstances.

The double can be beaten to become a solid cream, which can be used to make cakes or eaten with fresh fruit.

3. Whipped cream cannot be beaten with steam, and only milk foam can be beaten with steam. Whipping cream must be cold.

Cream can be divided into three categories according to the method of manufacture:

Fresh cream: Light or salty cream made with pasteurized cream.

Sour cream: light or salty cream made with sterilized cream, fermented with the addition of a starter culture.

Reconstituted cream: Made with melted cream or cream.