I don t have the cream that has already been made, how to make the cream myself, I want the material

Method 1: Buy 2 boxes of Bright Cream in the supermarket, 125g of the kind.

Then buy a carton of pure milk, preferably Yili's, and the final dosage is 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.

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).

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!

If you want to start a business quickly. It is recommended to study at a professional training institution.

It is okay to make homemade cream at home, if there is no whipping cream.

It can be replaced with other ingredients, and cornstarch needs to be prepared.

Add milk, cake flour and a moderate amount of sugar.

Add eggs and butter to make whipped cream. Once these ingredients are prepared, a delicious whipping cream can be made.

The first step is to prepare about 6 grams of cornstarch, then about 10 grams of low-gluten flour, plus 100 ml of pure milk, you need to prepare 40 grams of butter plus 20 grams of fine white sugar and egg yolk liquid. The first step is to put the prepared pure milk and the prepared white sugar into a pot, heat it over low heat, and turn off the heat when the milk is boiling. Next, you can take out a clean container, put the prepared eggs into the container, be sure to remove the yolk part, and pour the cornstarch prepared in advance and the cake flour into the egg yolk liquid.

Next, you can pour the prepared milk into the cornstarch and egg yolk liquid and stir, and the amount of milk poured must be 2:1 ratio. Next, heat the milk in a pan, slowly over low heat, and stir with a spoon.

When it is stirred into a paste, you can turn off the heat, and when it cools, you can set it aside. Next, take out the prepared butter and cut it into small pieces, and after it is melted, pour the butter into the beaten egg mixture, and the delicious whipping cream is ready.

Soybean oil can be added during the production process.

So egg whites.

It will become more fragrant, and it should be added in small quantities many times, and then add an appropriate amount of white vinegar during this period, and the effect will be better. You can find that the cream is relatively easy to make, and the ingredients are always prepared at home, and when you make a cake, the delicious cream will become more fragrant. The cream is relatively simple to make, and the most important thing is that you can buy a whisk, which must be beaten in the shape of an inverted triangle to be successful.

It can be made. Add a little light soy sauce, oyster sauce and cheese. If you have sorbet at home. You can add another piece of sorbet.

I think of course it can be made, just take some egg whites and mix it with milk, and beat it with a whisk for 1 2 minutes.

I think you can make it yourself. Add a little flour and yeast powder, then add a little vegetable oil. Finally, put it in the oven and bake.

Before I share the recipe, I would like to share a mistake with you. It is often seen to make cream from the whites of raw eggs, or to make salad dressings with raw eggs, etc. Last time I shared this salad dressing, I didn't recommend it.

<> butter is nothing more than milk and oil, and the main ingredients that need to be prepared today for homemade cream are: butter, milk, and some other condiments. What if I don't have butter at home?

Don't worry, in the middle of the article, I will also tell you that both of these materials can be used as a substitute for cream. All the ingredients, all the ingredients, at the end of this article, I will focus on a few important processes.

The types of cream are divided into animal butter, which is obtained by separating the fat from milk, and which is processed from vegetable oils such as soybeans, water, salt, and milk powder. In terms of taste, animal butter tastes better than margarine, and margarine contains hydrogenated oils, which produce a large amount of trans fatty acids, which are harmful to the human body and increase the risk of cardiovascular disease. Therefore, it is better to choose animal cream when baking at home.

Stir the egg whites with a few drops of vinegar and 1 gram of salt. Beat with a manual whisk until frothy, add 20 grams of sugar until frothy, then add another 20 grams of sugar. Beat the eggs evenly with the strength of your wrist with a manual whisk in a clockwise direction.

When the lines are more obvious, smooth and white, lift the whisk, and the tail is a sharp triangle, then it can be dry foaming. (It takes a lot of stamina to beat eggs by hand, but under ideal conditions, you can always beat the eggs.) Egg whites take less time after refrigeration than at room temperature).

I beat eggs at room temperature for an hour.

Do a detailed explanation of the problem for a detailed interpretation of the problem, I hope it will help you, if you have any questions, you can leave me a message in the comment area, you can comment with me a lot, if there is something wrong, you can also interact with me more, if you like the author, you can also follow me, your like is the biggest help to me, thank you. That's all for sharing, if you like me, please follow me. If you guys have anything to think.

Cream can be made with eggs, milk, and cooking oil to make a healthy cream. The ingredients that need to be provided are eggs, milk, and cooking oil, which are made according to a certain proportion.

Personally, I think the cream is whipped from egg whites; The ingredients used to make the cream are eggs, milk, oil, cotton, sugar, lemon, salt and white vinegar.

The cream is generally made by mixing egg whites and milk, adding an appropriate amount of cooking oil and sugar, and stirring quickly using a special whisk until a thick paste is formed. Ingredients include milk, sugar, egg whites, and butter.

It is generally extracted by chemical synthesis. It is made with starch and cheese, as well as sesame oil and yeast powder.

You can make homemade cream from milk, and the advantage of making homemade cream from milk is that it is easy to do and the cost is low. A carton of cream made from milk can be used on a six-inch birthday cake.

And usually a carton of milk does not exceed 5 yuan. And if you buy cream outside, 250ml of whipping cream will cost dozens of yuan. At the same time, the cream made by yourself with milk is low in calories, healthier, not only delicious, but also not greasy.

So we can use milk to make cream. How do you make it? It can be learned in 2 minutes, here's how:

Ingredients: 250g pure milk, gelatin slices, 35g caster sugar. Steps:

Step 1: Soak the gelatin tablets in cold water (note that cold water must be used) for 10 minutes; Then pour 250g of pure milk and 35g of sugar into the pot, boil over low heat, stir constantly, stir until the sugar melts, no need to boil, put your hand about ten cm away from the milk and turn off the heat.

Step 2: Then put the soaked gelatin slices into the milk and stir, stir the chain until the gelatin slices are completely dissolved, dissolve in about 30 seconds and pour it into the tableware, stir quickly with a whisk after cooling, so that the milk produces a lot of bubbles, put it in the refrigerator for 10 minutes, take it out after 8 minutes, and then put it in the refrigerator for 10 minutes, repeat 3 times, and finally the milk should be very viscous, if it is not viscous, the refrigeration time should be moderately extended, stir, the shed light leakage becomes very delicate, and the hanging lines of the foamer key will not disappear, Not to lift it up and make our thin cream . Step 3:

After the whipping cream is done, you can use an electric whisk to whip it, beat it on medium speed for about 10 minutes, beat until lines appear, put it in the refrigerator for 20 minutes, take it out and continue to beat, beat until the whisk is lifted and the whisk is a firm little sharp corner, and our cream is beaten.

Material. Whipping cream, fine sugar.

Method. 1. Buy a box of whipping cream, preferably from Nestle.

2. Pour the whipping cream into a container, beat it in one direction with a whisk sock, and add the fine sand sugar in three times during the whipping process. The more the sugar is rented, the better it is to get rid of.

3. It is necessary to keep whipping for more than 15 minutes before it can be done. Or use an electric whisk (only 2 to 4 minutes).

First of all, separate the egg yolk from the egg white, only the silver spike leaves the egg white, then beat the egg white with a whisk, beat until the egg white foams, add the white date sugar and milk, and then continue to beat, beat until the egg white is a little thick, then add the sugar and stool milk, and finally beat until the egg white is creamy, pick up the cream with a whisk, and it will not drip off.

You only need margarine or animal butter and whip it up, it is recommended to use an electric mixer to whip it

Extracted from animals...

How to make cream:

1.Store the purchased 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. ）

2.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.

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

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

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

The cream is quite greasy, it is high in calories, and 62% of the fat is made up of saturated fatty acids. It contains cholesterol, with a cholesterol content of 10-38 mg per 30 ml of cream, depending on its fat content. In every 30 ml of light cream, water accounts for 16 mg of protein, fat, carbohydrates and cholesterol; For every 30 ml of whipped cream, water accounts for 38 mg of protein, fat, carbohydrates and cholesterol.

Teach you how to make cream? I make cream by oneself and do it with confidence.

Making cream:

Ingredients: one kilogram of cooking oil.

Milk powder: 2 kg of fresh milk.

Method: Mix together and stir.

Make cream paste: Put the eggs and sugar into the pot and stir, add the milk, stir with an egg broom while heating, and then put it in the egg beater with butter oil after boiling, and then add rum to make a copy of the cream.

Check the tools you use to beat egg whites, and the pots and eggs must be clean and oil-free and water-free, otherwise it will increase the difficulty of beating.

2.Now let's play egg whites! Start by adding a teaspoon of salt to the protein bowl, which is great for whipping egg whites! Start playing ......Beat until the egg whites are frothy, which is enough for 1 minute.

3.Now you can add 1 to 3 of the granulated sugar you have prepared to the egg whites and continue to beat ......Beat until the egg whites are relatively uniform vesicles, at this time the egg whites are still watery. This may take up to 3 minutes.

4.Add 1 to 2 of the remaining granulated sugar and beat it ......Take the egg whites already whitish and look closely! At this time, the protein can still see small bubbles, but it has become semi-liquid.

If you're making angel cake or chiffon cake, that's fine. It's like a "wet bubble." At this time, when you pick up the egg whites with egg whites, the egg whites will drip down in large drops.

This takes about 4 minutes.

5.Finally, put all the remaining sugar into the basin, one word: soon your hand feels a little heavy, the egg white has become semi-colloidal, and after a while, you can sow the egg white to the corner of the pot at will, it will not flow.

This is called "dry foam" and is best suited for sponge cakes. That's two minutes enough!

How to make whipping cream, you don't have to go out to buy it, teach you to make your own cream.

Hehe, simple question, cream is to use shortening with powdered sugar and cream flavor, food factories do this, see if you dare to buy and eat in the future?

Egg whites Mainly, add some sugar, keep beating clockwise to let the air in, you need to stir the utensils, which is an egg beater or something, and you have to break your hands when you beat it.

First take out the egg whites (light yellow can not be wanted), beat in one direction, (do not beat back and forth, positive and negative), and gradually add fresh milk, cooking oil and sugar in the process. Just put the chopsticks upright, it's delicious.