How to make animal butter into butter? What animal butter is made of

These two things are not the same thing at all, cream is made by mixing eggs and milk with a moderate amount of butter, while the whipped cream of the cake does not require butter to be simply beaten into a very fine foam of milk and eggs, and it cannot be converted into butter.

Butter is made purely from milk, stirred and precipitated to extract the upper layer of fat, which is a very complex process that is not usually done at home.

Place the whipping cream in a bowl.

Step 2 is best to have an egg whipper, if you really don't have a handy guy, take a pair of chopsticks and make do with it, and keep whipping in a Z-shaped technique, and the beginning should be gentle, otherwise the liquid whipping cream will splash very gently.

Step 3 Look, the cream gradually begins to be whipped, and lines appear, but the lines are easy to disappear.

Step 4 Now the texture is more and more obvious, and it has entered the stage of wet foaming, if you use an egg whip, the egg whip will appear to be curved sharp corners.

Step 5 is now the best state of the cream for decorating, seven points of beating, is the cream is the easiest to show the appearance of the grain, one point is too long, one point is too short; The powder is too white, and Shi Zhu is too red. Ahem digression, anyway, what, indulge in silky smoothness at the moment.

Step 6 There is a way that when the moon is full, the water will overflow, and the cream cannot be thrown off, so don't dare to be greedy, otherwise you will be overdone if you are not careful. The best time has passed, and although the cream is still rich, the surface is slightly rough. This is where the separation of water and oil begins.

Step 7: Water and oil are separated, buttermilk and butter begin to precipitate, and the cream becomes a thin porridge-like liquid. Your Excellency with an electric whisk, the cream in your basin will be splattered very ecstatically.

Step 8: Butter and buttermilk are precipitated in large quantities.

Step 9 seat a basin of warm water and melt the butter.

Please unceremoniously remove the foam, which will give you a wonderful golden brown liquid butter.

Step 11Pour the butter into a clean box and freeze.

Animal butter is made from milkAlso known as whipping cream or cream, it 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.

The difference between animal butter and vegetable butter

1. Storage conditions.

In terms of closed-letter preservation, animal cream is more squeamish. Vegetable cream can be frozen and stored, but after animal cream is frozen and stored, it will separate oil and water, be scrapped, and the temperature of refrigeration is high, and the cream will deteriorate; If it is low, it will separate oil and water; When it gets hot and cold, it will become curdled like a curd. So it's usually between 0 and 5.

2. Smell. Animal butter: As a natural extract, it will smell a natural milk flavor, the higher the grade of animal cream, the richer the milk fat content, so the more fragrant the milk taste, and even the nose will feel a milky smell.

Margarine: Because it is not a dairy product per se, its fragrance comes from the added flavors and spices, so it does not smell milky, or "light".

3. Color. Animal Cream: Pure creamy cream has a natural milky white color with a slightly yellowish tinge.

Margarine: Because it is artificially synthetic, the color is mostly bright white, which is whiter compared to animal cream.

The animal butter is prepared as follows:

How to whip the cream:

Place the unwhipped cream in the 2 -7 cooler for at least 24 to 48 hours and remove it when completely thawed.

The temperature before whipping the cream should not be higher than 10, and a temperature lower than 7 will affect the stability of the cream and the amount of whipping.

After gently shaking the cream, pour it into the mixing tank The temperature of the liquid cream is required to be 7 -10 , and the capacity is 10 to 25 % of the mixing tank (the product is whipped to the maximum diameter of the mixing ball).

If the room temperature is too high or too low, it will affect the quality and stability of the cream after whipping.

Beat at medium or high speed (160-260 rpm) until the shine disappears and soft peaks appear.

The volume of unwhipped cream placed in the mixing tank should not be less than 10% of the volume of the tank, nor should it be higher than 25% of the volume of the tank, otherwise the quality of the product will be affected.

If the room temperature is too high or too low, it will affect the quality and stability of the cream after whipping.

Use the whipped cream immediately.

The whipped cream should be stored in the refrigerator with a lid on it.

What animal butter is made of

Animal butter is made from cow's milk, also known as whipping cream or whipped cream, which is isolated from whole milk and has a naturally rich frankincense.

In the process of separation, the fat in the milk will float on the top layer due to the different specific gravity of the milk, and become cream. Animal butter has a fat content of 30%-38% and a nutritional value between whole milk and butter, making it more expensive.

Summary. Dear, I'll help you find out how butter and animal butter make cream on a cake: first prepare the ingredients:

Corn starch 6g, low flour 10g, pure milk 100ml, butter 40g, caster sugar 20g, egg yolk 1 steps to make cream: 1, put pure milk and sugar into the pot, heat over low heat, stir while heating, turn off the fire and set aside 2, sieve the flour and low powder into the prepared egg yolk liquid 3, take 1 2 boiled milk and pour it into 2, and then use a blender to stir evenly at low speed 4, pour 3 into the milk pot, stir evenly, and then heat over low heat, stir while heating 5, when heating and stirring until the paste is formed, Turn off the heat immediately, put the milk pot in cold water to cool and set aside6, cut the butter into small pieces and soften it through the water7, pour the butter into 5 in three times and beat it until it is featheryTips: 1. Pay special attention to the fact that when heating milk and egg flour, you must keep stirring 2, weigh the butter and cut it into pieces, soften it through water and set aside, it is easier to whip 3, do not beat it directly in the milk pot, so as to prevent scratches on the milk pot, it is better to pour it into a special container and whip it.

Dear, let me help you answer how to make butter and animal butter into cream on the egg cake: first prepare the ingredients: corn starch 6g, low powder 10g, pure milk 100ml, butter 40g, caster sugar 20g, egg yolk 1 step to make cream:

1. Put the pure milk and sugar into the pot, heat it over low heat, stir while adding the heat, turn off the heat and set aside 2, sieve the flour and low powder into the prepared egg yolk liquid 3, take 1 2 The boiled milk is poured into 2, and then stir evenly with a blender at low speed 4, pour 3 into the milk pot, stir evenly, and then heat over low heat, stir while heating 5, when heating and stirring until the paste is formed, immediately turn off the heat, put the milk pot in cold water to cool and set aside6, cut the butter into small pieces and soften it through water 7, Pour the butter into 5 in three times and beat it until it is featheryTips: 1. Pay special attention to the fact that when heating milk and egg flour, you must keep stirring and mixing 2. Weigh the butter and cut it into pieces, soften it through water and set aside, which is easier to whip 3. Do not beat it directly in the milk pot, so as to prevent scratches on the milk pot, it is better to pour it into a special container and whip it.

Supplement: Put the egg whites of the eggs into the egg beating basin, beat the egg whites into foam, and put the appropriate amount of pure milk, white sugar, and vegetable oil in the egg beating basin. 3. Continue to beat with a whisk, add some milk and sugar, until it is completely viscous and the cream is ready.

Summary. Hello dear, animal butter is made from milk, also called whipping cream or cream. Animal butter is obtained by separating the fat from milk, without any pigments and chemical stabilizers, and is a natural cream with a mellow taste and easy to be absorbed by the human body.

The texture of animal butter is soft and melts easily, so after tasting it, you will find that it melts in your mouth, and has a faint and long-lasting milky aroma, but without a sweet and greasy feeling.

Hello dear, animal butter is extracted from milk, also known as evaporated milk skin transport oil or cream. Animal butter is obtained by the separation of fat in milk, without any pigments and chemical stabilizers, it is a natural cream with a mellow taste and is easily absorbed by the human body. The texture of animal butter is relatively soft and melts easily, so after tasting it, you will find that it melts in your mouth, and has a faint and long-lasting milky aroma, but there is no sweet greasy.

Hello, you can use the following methods to distinguish the difference between animal butter and vegetable butter. First, in terms of technology, animal butter is obtained by separating the fat from milk, while vegetable butter is processed from soybean and other vegetable oils, water, salt, and milk powder. second, in terms of taste, animal butter tastes smoother and more delicate; Third, in terms of nutritional value, the calories of margarine are more than half less than that of general kinetic combustion and infiltration, and there are fewer saturated fatty acids and no cholesterol.

Summary. Animal butter is extracted from milk, also known as whipping cream or cream, which is separated from whole milk and has a natural rich frankincense.

Animal butter is extracted from milk, also known as whipping cream or cream, which is separated from whole milk and has a natural rich frankincense.

There are three ways to distinguish between animal butter and vegetable butter. First, in terms of technology, animal butter is obtained by fat separation in milk, while phytochrome lead cream is processed from soybean and other vegetable oils, water, salt, and milk powder; second, in terms of taste, animal butter tastes smoother and more delicate; Third, in terms of nutritional value, the calories of the margarine are more than half less than that of general animal butter, and there are fewer saturated fatty acids and no cholesterol.