How do you eat cream? How to make cream to eat

Animal cream is used in Western cuisine to enhance flavor, flavor and make confectionery crunchy and delicious. However, due to the increasing importance of health, vegetable cream is now dominated by the advantages of cholesterol-free and similar taste to animal cream, and in most cases, animal cream is almost replaced. Whipped cream is more versatile, from ice cream to cake decorating, to soups, to coffee and tea.

Whipped cream: Also known as whipped cream. It is a highly concentrated cream that separates fat from fresh milk and is used in a variety of applications, such as making butter, ice cream cakes, or brewing coffee.

The fat content of whipped cream is up to 45 50% and the lowest is 25 35, and whipped cream with a fat content of 25 35 is usually used for brewing coffee.

Cream is a common ingredient, and the Gourmet Ingredient Encyclopedia has sorted out the aliases, basic information, purchase skills, and suitable people of cream for you.

The cream is whipped into whipping cream and can be eaten directly, and the cream we usually eat in cakes is usually whipped with whipping cream.

1. When beating, put a basin of ice water under the egg beating basin, so as to avoid the friction of the egg head and the heat generation and affect the beating.

2. Pour the whipping cream into the basin, which should be free of oil and water. Pour in the whipping cream liquid over more than half of the beaten egg head (otherwise it is easy to separate the oil and water before enough air is pumped in).

3. At first, do not add sugar, and beat at medium speed, about 1 minute. Then slowly add the sugar and beat on high speed for 2 minutes.

4. Beat until the whipping cream has obvious lines, and the beating head will not fall down. At this point, the whipping cream has gradually expanded in size and is so thick that it can't flow, and when scraped with a spoon, a smooth surface appears. This process takes about 5 minutes.

1. Cream cake.

Ingredients: 500 grams of eggs, 200 grams of fine powder, 100 grams of cream.

Excipients: 150 grams of sugar, a little flavor water.

Knock the egg whites and yolks into two buckets. Add the sugar to the egg yolk, beat it in one direction with a cake brush until it thickens and floats, beat the egg whites in the same way, pour it into the egg yolk, and stir while pouring. Then the fine powder is sifted through the basket and then added to the egg batter, and slowly stirred evenly.

Add the boiling cream and flavor water to the cake batter and stir gently.

Take 30 cake molds (iron round molds or flower molds can be used), smear oil or empty oil paper, and then pour the cake batter into the mold and steam it for about 5 minutes to cook.

2. French cream mushroom soup.

Ingredients: Mushrooms (the ratio of white mushrooms to black shiitake mushrooms is 3 white and 1 black), butter, cream, flour, onion.

Find a thick-bottomed soup pot and sit on the fire (a thin pot is easy to paste the bottom), melt 100 grams of butter in the pan and add 120 grams of flour, stir-fry the flour until fragrant, while frying the noodles, be careful not to splash on your body, because the temperature of the oil noodles will be very high at this time), add about 800 grams of cold water (cold water to prevent pimples on the noodles), while adding water, quickly stir well with an egg whip. At first, the soup may feel thinner, but as the temperature in the pot rises, the miso soup will become thicker and thicker.

Add a little butter to the pan, sauté the chopped onion and mushrooms, stir-fry and pour into the noodle miso soup and cook together.

After the mushroom noodle soup is boiled, put a little chicken powder (mushrooms do not eat salt) and white pepper, adjust the mouth, add 100 grams of cream, and the pot is ready.

3. Creamy corn soup.

Ingredients: 300 grams of corn (fresh).

Excipients: 100 grams of onion (red skin), 35 grams of wheat flour, 100 grams of cream, 50 grams of butter.

Seasoning: 3 grams of salt, 2 grams of pepper.

Add butter to a pan and sauté the chopped onion until fragrant.

Add the corn kernels, stir-fry, pour in the chicken broth, bring to a boil and simmer over low heat.

In another pan, fry the flour in butter until fragrant.

Slowly pour in the corn broth, stirring constantly until the batter is thickened.

Use a grinder to break the soup and corn kernels.

Bring the crushed soup to a boil and add salt, pepper and cream. Creamy corn soup making tips: corn kernels should be crushed finely.

There are many types of cream: whipped cream, also known as whipped cream, is a highly concentrated cream that is liquid in the form of a liquid cream that separates fat from fresh milk. Whipped cream is likewise divided into animal and vegetable whipped cream.

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. There are many derivatives of cream.

Butter: Butter is produced from cream, and the butter is further stirred with a centrifuge to obtain butter, which also has a certain amount of moisture, does not contain lactose, and has very little protein content. Sour cream is fermented by bacteria to make it have a lactic acid content.

Ingredients: 300 g of whipping cream, 30 g of sugar

1. Pour the prepared whipping cream into a clean and waterless container for later use.

2. Add 30 grams of caster sugar to the container and beat it with a whisk at high speed.

3. When the cream becomes viscous, change to medium speed.

4. When the bubbles in the cream disappear, change to low speed.

5. When the texture of the cream becomes obvious, the cream that can be eaten directly is ready.

The fat content of the cream is 20 25 times higher than that of the milk, and the rest of the ingredients such as non-fat milk solids (protein, lactose) and water are greatly reduced, which is a seasoning with high vitamin A and vitamin D content.

It can be eaten by the general public. Cream is more suitable for people and children who are deficient in vitamin A; Patients with coronary heart disease, hypertension, diabetes, and arteriosclerosis should avoid eating; Pregnant women and obese people try to eat little or no food.

Egg whites and sugar can be made into cream, and they can be eaten directly after the preparation is completed.

Whip the egg whites to make the homemade creamy formula:

1. Prepare 4 grinding egg whites, beat the 4 egg whites, and beat them into small bubbles with a small layer on the egg whites in one direction. Add 5g salt, 5g white vinegar and 15g sugar.

2. Continue to beat the egg whites in the same direction quickly, add 15g of sugar, and continue to stir quickly.

3. When it is a little thick in the same direction, add another spoonful of 15g sugar and continue to beat.

4. Beat in the same direction, beat for about 10 minutes, try to use a whisk to pick up your beaten egg whites, if the egg whites can stand up, it means that your egg whites have been beaten.

Make birthday cake cream and eat it directly.

Cream can be used to make delicacies like puffs, puddings, cakes, etc.

1. Cream (cream) or cream, cream, klimb, is a yellow or white fatty semi-solid food extracted from cow's milk 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.

2. Because after raw milk is left for a period of time, the fat with lower density will float to the top layer. In industrial manufacturing processes, this step is usually done by a separator centrifuge. In many countries, cream is graded according to its fat content.

The common whipping cream and fresh cream in the domestic market actually refer to animal cream, that is, cream extracted from natural milk.

3. In Hong Kong, cream is usually used to refer to the former, while the latter is customarily called taboo or cream (cream), although both are cream in English. Cream is also the main ingredient in ice cream.

How to eat cream:

Method 1: Make a Western-style cream soup.

Just add it directly to the desired soup and stir well. I usually use it at home to make creamy mushroom soup and creamy spinach soup. Spinach soup should be broken with a special tool.

This type of soup is high in calories, so be careful not to drink too much.

Method 2: Whip: After whipping, it is the noisy cream that is generally seen in cake shops. The main usage can be imagined, which is nothing more than cakes, mocha fancy coffee, etc. Another classic way to eat it is to dip strawberries in cream, which seems to be the French way of eating.

Pay attention to the time to beat the cream, if it is excessive, the cream will leak again. This process is irreversible and must be taken care of.

Also, about Nestle's whipping cream. I feel that this cream is greasy, and it is acceptable as a garnish, but it is slightly insufficient to make a cake.

Melt the gelatin slices with hot water, put them into the cow milk after processing, add powdered sugar and vanilla extract and stir well, then put them in the refrigerator and refrigerate, take them out and whip them evenly every once in a while, and the delicious cream is ready about three times, the specific method is as follows:

Ingredients: 250ml whole milk, 35g powdered sugar, glittering tablets, 5ml vanilla extract.

1. After soaking the gelatin tablets in cold water to soften, try to dry the water and melt in hot water. If fish gelatin powder is used, increase the dosage to 10 grams.

2. Pour the melted gelatin solution into the milk.

3. Add powdered sugar and vanilla extract to the milk and stir well with a whisk.

4. Put the stirred milk in the refrigerator and refrigerate, take it out and whip it evenly after a period of time, refrigerate it for about an hour, and whip it about 3 times during this period, so that the state of the open grip and the state after beating is more stable.

5. When the refrigerated milk becomes thick, start beating the whipping cream and whip it evenly from high speed to low speed with an electric whisk.

6. The delicious cream is made.

1. During the refrigeration of milk, it is best to take it out and whip it once every 20 minutes or so.

2. It is best to use milk at room temperature, if it is refrigerated milk, when you pour it into the gelatin solution, the gelatin will solidify instantly.

Zero-based cream piping class! Handicap parties can also easily make beautiful cupcakes.

I'll briefly summarize my own experience, and ask other sisters to add to the shortcomings.

1) Divide the frozen cream you bought back into several portions and freeze them in plastic wrap, so that each time you use them, take out a small piece separately and melt it.

2) Place the desired frozen cream (covered with plastic wrap) in the refrigerator and thaw. By the way, put a clean, oil-free and water-free basin and the head of the whisk together in the refrigerator.

3) Once the frozen cream has melted in the refrigerator until there is no ice ballast, it is ready to be whipped.

4) Before beating, prepare a basin of ice water, and the effect of whipping cream through ice water is better.

5) Beat the cream with an electric whisk at medium speed for about 10 minutes, the cream will gradually become hard from sticky, and you can easily pull out sharp corners without falling, and that's it.

Super ugly melon note: Because this cream itself is already sugary, there is no need to add additional sugar to whip it. If you're buying whipping cream, then use the sugar to beat it in divided portions. ）

There are many methods and names of cream.

Fresh milk is usually fermented in containers such as barrels and tanks. When it turns sour, stir it up and down repeatedly with a wooden stick until the milk and oil are separated, and the white grease floating on it is skimmed out to become cream. Use it to mix fried rice or fried noodles with delicious flavor.

This cream is heated in a pan and stirred slowly, and it can also be boiled to separate out a yellow grease, which is butter. The sediment underneath the butter is called ghee residue. Butter is the essence of milk, containing a variety of nutrients, regular consumption can be safe and nourishing, moisturizing the lungs, brightening the eyes and increasing longevity.

There are two cakes made below**, you go inside to take a look, there are many kinds of pastries [Cai Wei Xuan] (

There is a lot of knowledge about pastry making here, and there are also ways to make pastries, which is very helpful for beginners

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