How to use the cream, how to use the cream?

Stir vigorously with a blender! It's melancholy in a while!

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.

Whipping cream generally refers to the animal butter that can be used to decorate the oakson, the fat content is between 30% and 38%, and after beating into a solid form, it is the cream decorated on the cake.

First of all, whipping cream can be used to make puffs, whipping cream can be added with an appropriate amount of sugar to beat until it is viscous, and then squeezed directly into the baked puffs;

Secondly, whipping cream can be used to make pudding, whipping cream and gelatin slices, sour milk, such as purple sweet potato puree, and an appropriate amount of sugar, heated in a waterproof way, stirred with chopsticks and then put in the refrigerator to make pudding;

In addition, whipping cream can also be made into yogurt, whipping cream and milk are mixed together, and stirred into a viscous state, add powdered sugar and yogurt fungus powder, pour it into the yogurt machine together, and ferment for about 8 hours to make delicious yogurt;

Next, let's take a look at the method of making cheese with whipping cream, whipping cream and lemon juice together, slow cook over low heat, and wait until the lumps are cool, you can make simple cheese;

In addition to the above uses, whipping cream can also be used to make coffee, tiramisu, and ice cream.

How to use: 1. Wait for the unbeaten cream to be completely thawed and quickly take it out. The temperature before whipping the cream is higher than 10 degrees Celsius, or lower than 7 degrees Celsius will affect the stability and whipping volume of the cream.

2. Pour the cream into the mixing cylinder, and you can also add some lemon appropriately. The capacity is 10 to 25 percent of the mixing tank;

3. Stir by hand or blender;

4. The whipped cream can be used, and the whipped cream should be stored in the refrigerator.

Methods and steps for beating cream:Ingredients: 200g of whipping cream, 30g of white sugar, 5 drops of lemon juice.

Steps: 1. Use Oldenburger's dry cream, which is more fragrant, or the president's cream is also very good.

2. Pour out the whipping cream, add 30 grams of sugar, and 5 drops of lemon juice, if not, you can replace it with white vinegar.

3. Then start with the electric whisk, and beat it quickly, about 15-20 minutes.

It can be beaten with chopsticks or an electric whisk.

Prepare ingredients such as chopsticks or electric whisks, non-dairy milk or animal whipping cream, eggs, and sugar.

The first step is to beat the eggs, separate the egg whites and yolks, and beat them with a whisk in one direction until they foam.

The second step is to put the sugar, cream and milk in, and use an electric whisk to beat at medium and low speed for about 1 minute, until obvious large bubbles appear. (The electric whisk is divided into 7 gears, 1-3 is the low gear, 4-5 is the medium gear, and 6-7 is the high gear.) ）

Step 3: Turn the whisk to high speed and continue beating for 4-5 minutes. This process is designed to allow the cream to come into full contact with the air, and the cream is found to expand rapidly during the process. The texture becomes more and more delicate until the pattern appears.

In the fourth step, after the pattern appears, reduce the gear to low gear, and finally pass for about 30 seconds to gradually expel the air in the cream.

The fifth step is to finally sharpen and set, and the whipped cream should not shake.

Whipping cream is used to decorate cakes when whipped cream is made into a solid form, which is healthier than margarine because there is no added sugar. When whipping, sugar should be added, and the usage is basically the same as that of vegetable cream, but the melting point is lower than that of vegetable butter. Whipping cream can play a lot of roles in pastries, and here are a few common ways to use it:

1Cook the whipping cream over low heat, then add lemon juice and wait for the lumps to cool to make a simple cheese.

2 whipped whipped cream mixed with pastry ingredients, you can also make tiramisu.

3Mix evaporated milk and black tea to make a rich milk tea.

4Mix the vegetable soup with evaporated milk and coconut milk to make a milky vegetable soup.

5. Mix whipped cream into self-refrigerated drinks, and then mix in condensed milk.

6. Mix the whipped cream with gelatin, which can make the cream easier to shape, and it can be used to make cakes.

Some of the cream used in cake shops and hotels is non-dairy cream. Non-dairy cream is a substitute for light cream, mainly using hydrogenated vegetable oil to replace milk fat, which has low cost, long shelf life, cholesterol-free and good taste. However, it contains a large amount of trans fatty acids, and hydrogenated oil is harmful to the body, which can be absorbed by the human body, but cannot be metabolized.

The United States has now banned the addition of hydrogenated vegetable oils to foods.

Nestle's whipping cream is not easy to whip. Low in milk fat. I'm tired of making myself. Divide the categories and make the best use of them.

Nestle whipping cream makes ice cream, tarts, milkshakes, fancy coffee, milk tea, cream soup are all good.

The melting point of the cream is about 30, depending on the needs of the production, there are two different treatments: softening the cream or completely melting the cream. For example, batter cakes must be whipped with cream and mixed with air to soften the taste and expand the volume of the cake. To make the filling, most of the cream is melted and then added to the ingredients and mixed well.

1.Cream reheating: After the cream is refrigerated or frozen, the texture will become hard, the method of de-icing and softening is to take it out and place it at room temperature to soften, as for how long it takes is not necessarily, depending on whether the cream is refrigerated or frozen, the amount of the amount and the temperature at that time, the cream only needs to be softened to the extent that it can be easily pressed out of the depression by hand with a slight pressure with your fingers.

2.Mix well with sugar:

3.Brushing is completed: The finished batter should be smooth and fine, the color is light yellow, and the whisk has been lifted up with a whisk to the extent that the cream batter will not drip down, even if it is completed, this batter is the most suitable for the production of heavy cream cakes, adding different spices and fillings to become different flavors of puffy cakes.

mousse; Tiramisu; Pudding.

The steps for using baked cream are as follows:

1. Prepare the ingredients, separate the egg yolk and egg white, and put them into oil-free and water-free containers.

2. Add the egg yolk to the light cream and stir, add caster sugar and stir well, add the sifted flour and stir until there is no dry powder.

3. The egg whites are whipped into wet foam, and the caster sugar is added three times.

4. Add one-third of the meringue to the whipping cream paste and stir well using the stirring technique.

5. Pour in the remaining egg whites into the stirred cake batter and stir well.

6. Squeeze the cake batter into the mold, preheat the oven to 150 degrees in advance, put the heat up and down, pour hot water into the baking tray, and bake in a water bath for about 45 minutes.

7. Turn off the heat and simmer until cool, refrigerate and demold.

The cream is more delicious when it melts

The aroma and aroma of the cream need to be heated to show, when the cream collides with the baked hot bread, it can give full play to the role of the cream, if it is refrigerated cream, it is difficult to dissolve evenly, the cold cream must be applied hard, but it may not be evenly spread, the cream may not be dissolved, and the bread is easy to be torn apart and deformed, losing its beauty and deliciousness, so it spoils the good mood in the morning.

Many people will think that cream must be stored in the refrigerator to avoid spoilage, when in fact all dairy products are made, there will be a pasteurization process to remove germs in the product, so the probability of deterioration is very low, although external bacteria have the opportunity to contaminate the cream, but as long as the container containing cream is kept clean, it can be sealed and stored after use, and it can be eaten within a certain period of time, which can reduce the probability of spoilage, and the dust will not affect the deliciousness.

It is not recommended to quietly put the cream at room temperature storage, compared to Europe and the United States, China's temperature is high and humid, if the use of utensils is not clean, or improper storage leads to bacterial breeding, it is easy to cause deterioration and mildew at room temperature, especially some cream products are only wrapped in aluminum foil or baking paper unsealed, once opened, it should be eaten as soon as possible, it is best to use a sealed jar, and then put it in the refrigerator for preservation.

Most people like to put some cream on the bread when they eat breakfast, which will make the bread taste smoother, but many people are used to refrigerating the cream to reduce the harm of spoilage, but they don't know that it affects the taste of the cream;

The cream is more delicious when it melts

The aroma and aroma of the cream must be heated before it is displayed, when the cream collides with the baked hot bread, it can give full play to the role of the cream, if it is refrigerated cream, it is difficult to dissolve it evenly, the cold cream must be hard when spreading, but it is not sure that the spread is evenly enough, the cream may not be dissolved, and the bread is easy to be torn apart and deformed, losing its elegance and umami, thus spoiling the beautiful mood of the morning.

How to use baking cream.

Sterilized at the time of production.

Many people will think that the cream must be put in the refrigerator to survive, in order to stop the deterioration, when in fact all dairy products are made, there will be a pasteurization process, remove the bacteria in the product, so the deterioration machine dismantling rate is very low, although the external bacteria have the opportunity to contaminate the cream, but as long as the container containing the cream is kept clean, it can be sealed and survived after use, and it can be eaten within a certain time, and the probability of deterioration can be reduced, and it will not affect the umami.

Do not initiate the cream to survive at room temperature, compared to Taixi, the temperature in our country is high and humid, if the use of utensils is not clean, or the survival is not proper to cause bacterial growth, it is easy to cause deterioration and mildew at room temperature, especially the cream products in the department are only wrapped in aluminum foil or baking paper unsealed, once opened, it should be eaten as soon as possible, the best use of the jar that can be sealed, and then put it in the refrigerator to survive.

How to use baking cream.

Reminder: The daily fat intake of the human body is about 3 to 7 tablespoons, about 5 grams per spoonful, so it is best not to consume more than 35 grams in a single day. In addition, cream is saturated fatty acids, and eating too much of it probably increases the incidence of cardiovascular disease, initiating the use of vegetable oils (such as soybean oil) that are liquid at room temperature. sunflower oil, etc.) is preferred.