What is the purpose of milk flavor oil? What is cream used for?

If you use this picture, it is mainly used to make cakes, or to make some small breads, which are better and more delicious.

The use of milk fragrance special oil should be said, this should be relatively speaking, this oil can be used in many places where we are, and it can also play a role in lubrication.

Cream is a semi-solid product obtained by concentrating the fat components of milk, which has a rich milky aroma and can be used to spread bread and steamed buns, or to make cakes and sweets. Cream is mainly classified according to salt, no salt, fermentation, and non-fermentation. Cream is a common addition to Western breakfast, and it is also commonly found in various Western dishes, and people have more opportunities to consume cream.

Let me ask this question, the use of special oil for milk tanks The special oil for milk tanks is a special oil instead of edible oil, which has a very good effect on health care.

This is very versatile, for example, it is possible to make cakes.

whipping cream.

Wet whipped cream is generally used as mousse or for spreading and decorating cream cakes.

Cheese cream.

A garnish cream is commonly found in bakeries, made with cream cheese with powdered sugar, butter and other ingredients. It is commonly found on red velvet cakes.

Chantilly Cream.

The use of special milk oil is generally used on food.

Cream is divided into two categories: vegetable butter is extracted from soybeans and other soybeans, and animal cream is made from milk. 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.

Cream is divided into two categories: vegetable butter is extracted from soybeans and other soybeans, and animal cream is made from milk. 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.

Cream properties: 1. Color of cream: The color of cream ranges from white to light yellow.

The color of the cream** is similar to carotene, but the color changes with the season. For example, in summer, the cream is heavier, while in winter, the cream is lighter or even crusty. Due to the lack of carotene in goat's milk, the color of the cream made from goat's milk is white, and the cream will cause fading if it is exposed to the sun for a long time.

In order to make the color of the cream consistent during production, it is usually added to adjust the jujube.

2. The flavor of the cream: The cream should have a good aromatic taste, which is mainly based on volatile free fatty acids, butyroglycerol, dimethyl sulfide, etc. Among them, dimethyldione glycerol mainly comes from the action of bacteria during fermentation.

As a result, fermented acidic milk is more aromatic than fresh milk.

3. Physical structure of cream: Cream is an emulsified solid system of water-in-oil type, and its continuous phase is semi-solid free fat. There are undestroyed fat globules and small water droplets scattered in the company, in addition to tiny bubbles, and there are salt dissolved in the water droplets.

4. The nutritional value of cream: high-quality cream is a high-grade food, with a very high digestion and absorption rate, which is the first of all edible oils, and is rich in fat-soluble vitamin A, especially vitamin A, and contains a quantitative amount of vitamin D.

1. Animal cream is used in Western cuisine, which can play a role in enhancing flavor and flavor, and can also make dim sum more crispy and delicious. Hidden rows.

2. Due to people's increasing attention to health, vegetable butter has become the dominant in cream consumption due to its cholesterol-free and similar taste to animal cream, and in most cases, animal cream has almost replaced it. Whipped cream is more versatile, making ice cream, decorating cakes, cooking soups, and brewing coffee and tea.

3. Whipped cream is also known as whipped cream. It is a highly concentrated cream that separates fat from fresh milk, and can be used in a wide range of applications such as butter, ice cream, cakes, and coffee.

o Directly used in the cooking of Western dishes, full of aroma.

o Whip to make desserts, pleasing to the eye and delicious.

o Cook a Western-style soup with a mellow and smooth aftertaste.

o Whip and brew coffee for a rich, creamy flavor.

Homemade 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.

Cream pudding. Ingredients: 150 grams of cream, 50 grams of milk, 200 grams of flour (increase or decrease according to your taste).

Ingredients: 150 grams of sugar, 150 grams of eggs, 10 grams of baking powder, 1 tablespoon of vanilla extract (OK without addition).

Tools: 2 containers, 1 electric mixer, 10 molds (preferably metal molds with fast heat conduction), a steamer, and a cage drawer.

Method: 1. Mix the cream and sugar together and beat thoroughly with a blender.

2. Beat the eggs into a liquid, add them to the stirred cream syrup in three parts, and set aside. Important: Stir the egg wash every time you add it so that the pudding will be smooth!

3. Mix the flour, baking powder and milk together, stir well with a blender, add the prepared egg cream syrup, stir well, and then add vanilla extract.

4. Take out, knead into a dough, and divide it into ten small pieces, which is the pudding raw blank. Important: The dough should be moderately soft and hard!

5. Select ten pudding molds, brush a layer of oil on them, sprinkle a little sugar, load the pudding green blank, and then seal the mouth with oiled paper.

6. Put the mold into the cage drawer, put it on the pot, and steam it with boiling water for 30-40 minutes.

7. Remove the steamed pudding, squeeze it on top with your favorite source of various flavors (cocoa sauce, strawberry jam, applesauce, etc.), and put it in the refrigerator for three to four hours.

Features: Tender yellow color, soft and glutinous smooth.

1. Whip the cream and make the cake;

2. Steamed steamed buns. The birthday cake is made with non-dairy cream, which is liquid and can be added when mixing noodles;

3. Add it to bread and eat it;

4. Dip it in biscuits and eat it;

5. Make mousse;

6. Make ice cream;

7. Spread it on top of coffee;

8. If you can't finish eating, you can use it as shoe polish, and the polished leather shoes are like new.

Cream can be used to make cakes, bread, which are very tasty, delicious and nutritious.

The fat content in cream is much higher than the milk we usually eat, which can provide energy for the body. Therefore, eating cream can replenish energy and make the body more energetic. And the content of vitamins in cream is higher, eating cream can resist aging and make us look younger.

Cream contains a lot of vitamin A and vitamin D, usually vitamin deficiency people, eating some cream can help the body to replenish vitamin groups, which is very conducive to the normal activities of the body. Children eating some cream can also promote the absorption of calcium, which is conducive to growth. However, you should not eat too much, because it contains some unsaturated fatty acids, and eating too much may harm the health of blood vessels.

Protein is an ingredient that any living thing contains, and for humans, the importance of protein is self-evident. The protein content of the hanou in the cream is very high, and eating cream can add a lot of protein to us, which can make the body stronger, however, it is not recommended to eat more, which may bring harm to the body.

In bread, cream adds nutritional value and flavor.

It can also improve the structure of bread, delicate and smooth skin, enhance preservation ability, and increase volume.

It can also reduce water evaporation and extend shelf life.

Cream is made of milk fat as the main ingredient, which is rich in nutrients and can be eaten directly or as an ingredient in other foods such as ice cream, cakes, etc.

The English word for cream is cream, which is the product of dehydrated milk, and cream is generally used for piping sandwiches in Western desserts. The birthday cake we eat, the outermost layer is cream, of course, the cream should choose animal butter is better, although the fat content is very high, but the vegetable cream is a hydrogen-resistant food is carcinogenic, cream can be used as the heart of the puff, cream cake decorating, mille-feuille, tiramisu and so on.

Cakes, and some breads are topped with cream.

Cream contains many times more fat than fresh milk. There are generally two kinds of fresh cream on the market, one is light cream, which contains 5 times more fat than fresh milk, and is often added to coffee, black tea and other beverages and Western beetroot soup, and is also used to make chocolate candy, Western pastries and ice cream and other foods. There is also a thicker cream, which can be flipped with a whisk and can be squeezed into a cream flower on the cake.

The cream cake you eat.

It is to beat the cream in the way (with an egg whip or a machine.

so that it contains a lot of air and bubbles up).

Smeared on. PS: It is also possible that it is made of margarine.

Because it's cheap.

It is made by hydrogenation of vegetable oil.

Ghee is not butter, and butter is watery and tasteless.

Ghee - There are many types of ghee, the best ghee should belong to the secondary anhydrous cream, the most commonly used ghee is processed ghee, which is made by using hydrogenated white oil to add yellow pigment and seasoning cream spices, its color and aroma are similar to real ghee, and can be used in any kind of bakery products.

Cream – There are two types of watery and non-watery. Real cream is extracted from milk, and is the main ingredient for high-end cakes and pastries.