Cream of cream common sense, how many kinds of cream are there?

What are the attribute words of cream.

is a noun. Cream (cream) or cream, cream, klimt, is a yellow or white fatty semi-solid food extracted from cow's and goat's milk. It is a dairy product made from a layer with a high milk fat content on top of raw milk before homogenization.

There are two types of cream according to the type, which are vegetable cream and animal cream. According to the manufacturing method, it can be divided into fresh cream, sour cream and heavy cream. Cream refers to a dairy product made by milk centrifugal separation to obtain cream, which is matured, stirred and pressed.

What cream is made of.

Margarine is made from soybean and other vegetable oils, water, milk powder, salt, etc., and has been widely used in baking. Animal butter, also known as whipping cream or whipped cream, is obtained by separating from whole milk.

The color of animal butter is yellowish, it is not easy to shape, and it looks very ordinary in appearance. However, the color of the margarine is whitish, and the shape of the cake will be diverse and delicate, and all kinds of difficult shapes can be done.

Different manufacturing methods also make the cream very different. Fresh cream is made with pasteurized cream and can be light or salty. Sour cream is made by fermentation with the addition of a starter culture with sterilized cream. Reconstituted cream is made from melted cream or cream.

There are two main types of cream: animal butter and vegetable butter.

Animal butter, also known as whipping cream or whipped cream, is isolated from whole milk and has a naturally rich frankincense. During the separation process, due to the difference in the specific gravity of the fat in the milk, the fat globules with light weight will float on the top layer and become cream. Animal butter has a fat content of 30%-38%, and its nutritional value is between that of whole milk and butter, which is more expensive.

Vegetable butter, also known as margarine, non-dairy cream, etc., is often used as a substitute for whipping cream, which was invented by the American Weiyi in 1945. Vegetable butter is mostly made by hydrogenating vegetable oil and adding artificial flavors, preservatives, colors and other additives.

If you pay close attention to the ingredient label of margarine, you will find that there is no milk fat and cholesterol in it, but there are trans fatty acids, and excessive intake will increase cholesterol and increase the incidence of cardiovascular disease.

Nutritive value. The main components of vegetable fresh cream are vegetable fat (about 20%) and animal or vegetable protein with high nutritional value, while animal fresh cream (natural cream) is concentrated from milk fat extracted from fresh milk, and the main component is animal fat (accounting for more than 80%). Animal whipped cream contains high cholesterol and high calorific value.

The trans fatty acids in margarine, which produce low-density fat after consumption, will greatly increase the risk of heart disease, coronary heart disease, and atherosclerosis. On the contrary, animal fats are natural fats, even if they contain trans fatty acids, they are natural, and the chance of causing cardiovascular and cerebrovascular diseases is lower than that of artificial vegetable butter.

There are many uses of whipping cream, such as: Portuguese egg tarts, cookies, whipping cream cakes, nougat, etc., whipping cream is more widely used, many desserts can use whipping cream, I think the easiest way to eat whipping cream is to make ice-free ice cream.

2. Prepare two clean bowls and separate the eggs, that is, the separation of egg whites and egg yolks.

3. Put the milk, sugar and egg yolk in a clean pot, put it on the fire, boil it over low heat, stir while boiling, until the sugar is completely melted and there is a small boil, don't boil out the egg drop! After boiling, set aside to cool for later use.

Fourth, put 200 grams of whipping cream in a container and beat, start beating slowly until the whipping cream has a little bit of small lines, and then beat it quickly, the whipping cream beats until there are small sharp corners when lifting the whisk, and there are small sharp corners with small hooks, and the whipping cream is beaten at this time.

5. Take 3 1 of the whipping cream and put it in the bowl of the milk part, stir it with a J-shaped technique, stir evenly, and finally pour the remaining whipping cream into the milk part, stir it again, and the residue-free ice cream is ready.

6. Put the finished ice cream in a container, flatten it, and finally put it in the refrigerator for two hours before eating.

Isn't it particularly easy to make residue-free ice cream with whipping cream, the raw materials required are not particularly many, and the method is relatively simple. Eating your own ice cream in the hot summer is healthy and relieves the heat, bringing a touch of coolness to the hot summer.

Cream is the same as milk when bought, to be refrigerated and preserved, generally used for cake plastering, pour the cream into a basin and add white sugar, and use a whisk to beat it.

Cakes and breads are most commonly used for cream, which can be squeezed on top of cakes as garnishes or added to bread as fillings.

There are many ways to use cream. For example, it can be used to make heavy cheesecake without whipping, and it can also be used to make ice cream. Like the cream cake made every day, you need to whip the cream, and the ratio of cream to sugar is 7:

1。Add the sugar to the cream gradually in three steps, whisking on low to medium.

You can make egg tart liquid, you don't need to beat anything, with milk, egg yolk, sugar, and a little low-gluten flour, the egg tart liquid is much better than the finished egg tart liquid you bought, very fragrant.

There are several kinds of cream:

One. Cream is divided into animal cream and non-dairy milk in terms of type.

Animal butter is obtained by separating fats from milk. Whereas, margarine is made by processing vegetable oils such as soybeans, water, salt, milk powder, etc.

Two. Cream can be divided into fresh cream, sour cream and heavy cream according to the manufacturing method.

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

2.Sour cream: light or salty cream made of bacteriostatic cream and fermented with the addition of starter culture.

3.Reconstituted cream: Made with melted cream or cream.

Separated from the milk and then processed and whipped ...Made of fresh milk.

There are basically two types of cream, one is called whipped cream, and of course the other is called whipped cream.

These two creams should be related in some way, and both margarine and whipping cream can be called whipped cream.

Creamy, sweet, delicious, melt-in-your-mouth, deeply loved by consumers. Some people say that animal butter contains too much fat and cholesterol, and that margarine is relatively healthier because it is made from vegetable oils and fats, but is this true?

The natural cream sold in the market is separated from milk, and it is expensive because it is natural. Margarine is much cheaper, it is made from hydrogenation of unsaturated fatty acids, and eating more is not good for the body. The cream cake is now covered with margarine.

The cream is both an animal oil and a botanical garden.

Cream is not oil at all!!

Cream is a yellow or white fatty semi-solid food extracted from cow's and goat's milk.

Cream refers to the dairy products made by milk after centrifugal separation to get wild to cream, and is matured, transported, stirred, and pressed. 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 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.

The high-quality cream is a high-grade food side loin, with a very high digestion and absorption rate, the first of all edible oils, and is rich in fat-soluble vitamins, especially vitamin A, and contains a certain amount of vitamin D.