Knight s tips for storing and whipping whipped cream

Before whipping, put the knight whipping cream in the refrigerator for 12 hours, pay attention to avoid placing it in the refrigerator outlet or against the refrigerator wall, so as to avoid the destruction of the molecular structure of the cream due to too low temperature as much as possible, which will affect the whipping state of the cream. Then the whipping can present the optimal whipping state.

When whipping, try to control the indoor temperature at about 18. Be sure to refrigerate the mixing bucket and blender balls for 6 minutes before whipping.

Add sugar (recommended amount) 6% and 10% according to taste. When the whisk machine, first whipped at slow speed, slowly adjust to medium speed stirring, when the cream gradually appears obvious lines, always observe the state of the cream, and then gradually adjust the stirring machine to low speed until the whipping is completed.

I would say a way to keep it for a long time, if you can't use it all at once. The likelihood process is a bit cumbersome. But it's practical.

First the corners on both sides of the top of the knight's cream box, and then squeeze to flatten the top half of the box. Prepare a 7 cm x 5 cm tin foil. Cut the cream package into a small 1 cm wide bevel.

And pinch the opening with your hand to prevent air from entering. Then pour the knight's cream through this slant, and immediately after pouring out the desired cream, pinch the slice with your hands. Wipe the opening with a paper towel and wrap the seal with the prepared foil (matte side facing inward).

Finally, clamp it with a sealing clip and put it in the refrigerator.

1.Do not tear off the tin foil strip when opening it, so that the rest can be covered with tin foil strips to isolate the air and keep it for a longer period of time. After pouring out the required amount of whipping cream, squeeze the box with both hands so that the air in the upper part is squeezed out of the box, and when you see the rest of the cream squeezed up, you can seal the tin foil strip and lid.

I can use this method after I have stored it for half a month, and of course it has not deteriorated.

2.According to the amount of cream left, find a glass bottle of the right size, and put the bottle in the pot to boil or steam, including the lid, it will take one minute, after cooking, take out the bottle and lid with tongs, do not touch (scald) with your hands, pour out the remaining water in the bottle, pour the remaining cream into the bottle after cooling, to pour it full, and immediately tighten the lid after it is full to the mouth of the bottle, and then you will see that the lid is concave, and it will become a vacuum state at this time. I kept this method for a month, and I guess it would last too long, but I used it as soon as possible to avoid waste.

I haven't tested whether this kind of preserved whipping cream can be whipped, and I hope that students who have used this method can still be sent up to talk about it.

3.Use the leftover cream directly into your one-time dosage (in a box, in a bag, or in a bottle), and then put it directly in the freezer compartment of the refrigerator and freeze it into ice cubes.

When the cream is used in this way, it is turned into a liquid and reused, and the state of the cream will also change, like bean curd, but it has not deteriorated, and can be used for egg tart liquid, bread and other purposes.

1. Whipping cream needs to be refrigerated for 12 hours before whipping, and the temperature is between 7 and 10. Before beating, the beating head and bowl can also be refrigerated if possible.

2. 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 will affect the beating. Pour the whipping cream into a basin that is free of oil and water.

3. The poured light cream liquid should overflow more than half of the egg head (otherwise it is easy to separate the oil and water before enough air is pumped in).

4. At first, do not add sugar, and beat at medium speed, about 1 minute. Then slowly add sugar to the group and beat it for 2 minutes.

5. Beat until the whipping cream has obvious lines, and the beating head will not fall down. At this time, the volume of the cream has gradually expanded, and it is so thick that it cannot flow, and it is scraped with a spoon to appear a smooth surface.

6. This process is about 5 minutes or less. After beating for more than 5 minutes, it is already very hard, this is the limit of beating, and then beating will separate the oil and water.