There are several types of Eiffel Tower cream, and there are several types of Eiffel Tower Whipping

Haha, it turns out that Elle et Vivre is one of the largest dairy brands in France. The main types of cream are fresh cream (Creme Frais, purchased in the freezer area) and high-temperature UHT ambient preserved cream (plain Tetra Brik pack, usually placed in the milk section).

Then there are two types of cream, creme liquide, which is extracted directly from milk, and creme epaisse, which requires the addition of a yeast or something to make the cream thicker and more sour. The former is suitable for regular sauces and whipped cream for cake decorations, while the latter is suitable for Normandy specialties and sauces for creamed spinach or certain fish dishes

Both of these products have different products with high oil (30-35%), light oil (12-15%) and extra light oil (4-6%)

There is also a special cream mixed with mascarpone cheese to make the cake, and the whipped cream is especially delicious with the cake.

The tower belongs to whipping cream, which is animal butter.

There are 3 types of Eiffel Tower Whipping Cream. Food culture. As early as more than 3,000 years ago, the ancient Indians mastered the primitive method of making cream.

When the milk is left to rest for a period of time, a floating layer of milk skin is produced, and the main component of the milk skin is fat. The Indians take out the milk skin and put it in a leather bag, hang it and beat it repeatedly, rubbing it, and the milk skin gradually turns into cream.

More than 2,000 years BC, the ancient Egyptians also learned to make cream. Later, the Egyptian method of making cream was brought to Europe by the Greeks and Romans, and the Indian cream technology was introduced to Japan through China and Korea, but at that time, the ancient Greeks and Romans made only a small amount of cream was eaten, and most of it was used as cosmetics on the face.

In the Middle Ages, hand blenders appeared in Europe, which increased the efficiency of extracting cream from milk. In 1879, de Labar of Sweden invented the cream separator, which uses the centrifugal force generated by the drum to separate the cream from the skim milk.

There are two kinds of tower cream because there are two different types and recipes of tower cream.

In nature, it is divided into animal cream, molded and vegetable cream. Do it yourself or recommend everyone to use animal-based whipping cream.

Natural milk fat will be a little healthier.

Tower cream precautions:

Tower cream is a high-temperature pasteurized cream.

It is produced in Normandy, France.

Using high temperature sterilization technology, quality and safety, high quality, can be used for cooking, baking, etc., it is relatively easy to whip, and the whipping effect is also very good.

Tower cream sterilized cream is a versatile ingredient that is indispensable in baking. Make cakes such as whipped cream chaffon, cream cake rolls, make bread, toast, such as Hokkaido toast, and make small desserts such as cream puffs, cream ice cream, etc.

Be.

Iron mold tower whipping cream is animal butter. Animal butter, also known as whipping cream or whipped cream, 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.

Vegetable butter, also known as margarine, non-dairy cream, etc., is often used as a substitute for whipping cream, and it was invented by the American Weiyi in 1945. Vegetable butter is mostly made by hydrogenating vegetable oil and adding artificial flavors, preservatives, colors and other additives. Compared with vegetable butter, animal butter contains more water, less oil, and is easy to melt, and the shape is not easy to maintain after making decorated cakes, and it will become soft and deformed when stored at room temperature for a long time, and it needs to be refrigerated between 0 and 5.

Because margarine does not contain milk fat, the melting point is higher than that of animal butter, and the stability is strong, so it can make a variety of fancy shapes, and even make a variety of three-dimensional shapes, and can be kept at room temperature for an hour without melting.