How do you whip cream yourself? How to whip the cream

The manual whisk is a bit difficult, but it can still be beaten. The whipping cream should be refrigerated before beating, and then poured into a larger container, because the whipping cream has no sweetness, you should add sugar according to your taste, and then use a whisk to stir vigorously in one direction, until the cream becomes fluffy solid. It's very simple to make ice cream with cream, prepare a small box of 250ml of whipping cream, then beat two egg yolks and add about 20 grams of water to stir well, heat through the water, stir while heating, if you want to eat other flavors, you can add coffee powder or matcha powder or the like to it, stir until the egg yolk becomes viscous, then take it out of the water and cool it, then add the sugar-beaten whipping cream and stir well, pour it into a container and put it in the refrigerator for two or three hours.

By the way, one of my favorite ways to eat, melt the dark chocolate in water, then put it into a fresh-keeping bag, cut a small hole on the bag, take out the ice cream after freezing, squeeze the chocolate out of the small mouth, squeeze it directly onto the ice cream, move the bag while squeezing, let the chocolate squeeze into a thin line, the chocolate will immediately solidify on the ice cream, and then stir the ice cream with a spoon, stir the chocolate and eat it together, the taste is good.

Go to the supermarket and buy the gold brick cream, pour it into a blender and stir it.

Hit until you have a soft hand! Go to the Book City! There are auspicious ones.

Teach you how to whip whipping cream.

The specific method of whipping the cream is as follows:Tools Ingredients: 200ml of whipping cream, 20g of caster sugar, basin, whisk, refrigerator, basin, ice pack, bowl.

1. The stick of the whisk and the quiet old basin with cream are frozen and frozen for about 20 minutes. Go to a larger basin and put in an ice pack. Beat through ice water.

ml of cream, pour into a basin, it is recommended to use a deep basin, or not splash everywhere.

3. Beat the whisk on medium speed until coarse foam, and add half of the sugar.

4. Beat at high speed until delicate, add the remaining sugar and beat for another minute.

5. Beat the egg cream at a low speed.

6. The whisk should always pay attention to it, and it cannot be started and raised, and it will be destroyed into bean dregs. You can touch the cream in this state.

7. Hit until it is bird-shaped, and you can mount flowers. And so it works.

There are two ways to whip the cream, one is to beat the beam hair manually, and the other is to whip it electrically.

Manual processing is relatively time-consuming and laborious, but it can still be beaten. It is advisable to refrigerate for 12 hours before use, and put the basin used for whipping cream in the refrigerator for half an hour, or it can be refrigerated for 3 to 4 hours; It is best to put the whisk in the refrigerator for half an hour. Pour the whipping cream into a refrigerated container with ice water underneath the container.

It is best to add powdered sugar to whipping cream, and it should be noted that the cream should not be more than half of the beaten egg head. Hand digging and then always in one direction, more time-consuming and effortless.

How to distinguish the cream *** bad

Shape: The cream with a smooth surface is of good quality after the package is opened, and the cream is inferior if it is deformed, and the oil overflows, the surface is uneven, the deviation and the surrounding depression are inferior.

Color: high-quality cream is transparent and light yellow, otherwise it is inferior cream.

Nose: High-quality cream has a special aromatic aroma. If there is a sour or foul smell, it is spoiled cream.

Temperature: Cream must be kept in a refrigerated facility at a suitable temperature of around -5 degrees Celsius. Therefore, when purchasing, you should check whether the temperature of refrigerated goods display, loose cabinets and other refrigeration equipment meets the storage conditions below 10 degrees Celsius.