What is cream? Good cream is what cream is

Cream. Whole milk contains 4 fats, if the whole milk is placed quietly, the fat particles in the milk will float in the upper layer of the milk, and this layer of slightly light yellow milk is cream; Bring the milk to a boil, remove from the heat for a while, and the cream will form a crust on top of the milk; Whole milk is stirred by a centrifugal stirrer to separate the cream.

Cream contains many times more fat than fresh milk. There are generally two kinds of fresh cream on the market, one is light cream, which contains 5 times more fat than fresh milk, and is often added to coffee, black tea and other beverages and Western beetroot soup, and is also used to make chocolate candy, Western pastries and ice cream and other foods. There is also a thicker cream, which can be flipped with a whisk and can be squeezed into a cream flower on the cake.

Cream is a high-calorie food due to its high fat, and the content of vitamin A is correspondingly more, but the cream contains less protein, lactose, minerals, calcium, phosphorus, etc.

Type: Basically divided into animal cream and non-dairy cream. Animal cream is a highly concentrated cream that separates fat from fresh milk and is in liquid form.

Vegetable butter is processed from vegetable oils such as soybeans, water, salt, milk powder, etc., and the main ingredients are palm oil and corn syrup, whose color comes from food coloring, and the flavor of its milk comes from artificial flavors.

Taste: On the palate, animal butter tastes better. Non-dairy cream is the kind that we usually buy in cake shops. It has more than half the calories compared to ordinary animal cream, has fewer saturated fatty acids, and does not contain cholesterol.

Cream refers to a dairy product made by milk, which is matured, stirred, and pressed to obtain cream after centrifugal separation. Cream is made of milk fat, which is rich in nutrients and can be eaten directly or as an ingredient in other foods such as ice cream.

When I was a child, I wanted to have a birthday the most, whether it was someone else's birthday or my own birthday, because I could eat my favorite cake, so someone must know what the cream in the cake is, let's take a look.

Cream Nutrients: Cream is quite greasy, it's high in calories, and 62% of the fat is made up of saturated fatty acids. It contains cholesterol, with a cholesterol content of 10-38 mg per 30 ml of cream, depending on its fat content.

In every 30 ml of light cream, water accounts for 16 mg of protein, fat, carbohydrates and cholesterol; For every 30 ml of whipped cream, water accounts for 38 mg of protein, fat, carbohydrates and cholesterol.

Whipping cream generally refers to animal butter that can be whipped for decorating, and the fat content is generally 30% to 36%, and it is the cream that is decorated on the cake after whisking into a solid form. Compared to margarine, which is healthier, animal whipping cream itself does not contain sugar, so add sugar when whipping. The usage is basically the same as vegetable cream, but the melting point is lower than that of margarine, and it can be used to make cream cakes, ice cream, mousse cakes, tiramisu, etc., and if you add some when making bread, it will also make the bread more fluffy.

Animal butter is made from milk, such as butter, etc., and has a mellow taste, but due to health reasons in modern people, vegetable butter (hydrogenated vegetable oil) has appeared. From a health point of view, animal butter is better because it is natural and tastes good, so if you are afraid of consuming too much fat, you can choose to use skimmed cream.

The melting point of the cream is about 30, and 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 texture 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.

When the cream is refrigerated or frozen, the texture will harden. The method of de-icing and softening is to remove it and leave it at room temperature to soften. How long it takes depends on whether the cream is previously refrigerated or frozen, the amount of serving, and the temperature at that time.

As long as the cream is softened to the point where it can be easily pressed out of the dimple by the hand when pressed with a little pressure on the fingers. Mix well with sugar: Beat the cream with a whisk until the volume is swollen and the color is white, then add the powdered sugar and salt to the cream, continue to mix well with the whisk until the powdered sugar is completely melted and the batter texture is smooth.

Brushing is done: The finished batter should be smooth and fine, the color should be light yellow, and the whisk has been lifted to the extent that the cream batter will not drip down, even if it is done, the whipped oil is most commonly used in the production of cream cakes, adding different spices and fillings to make different flavors of puffy cakes.

Animal butter is obtained by separating fats from milk.

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 has become the dominant cream consumption due to its cholesterol-free and similar taste to animal cream, and in most cases, animal cream has almost replaced it. Whipped cream is more versatile, from ice cream to cake decorating, to soups, to coffee and tea.

A good cream is one that has no additives.

Animal butter, the main raw material is milk, which is centrifugally separated to obtain the part containing milk fat, which is extracted from natural fresh milk without coloring or additives. This type of animal butter is rich in vitamins, calcium, iron and other trace elements, which are needed by the human body. Vegetable butter, also known as margarine, is mainly composed of corn syrup, palm oil and other hydrogenated compounds.

The production process is hydrogenated to produce trans fatty acids, which are then supplemented with various additives. Eating this kind of margarine for a long time is not good for human health.

Animal butter is an all-natural product that is separated from the fat in milk.

Margarine is artificially made, and the main ingredient is trans fatty acids.

Vegetable butter is whitish in color compared to animal butter.

In terms of the stability of whipping, animal butter is not stable, has poor heat resistance, and is difficult to preserve, even if it is refrigerated, after an hour or two, the cream will begin to slowly melt. Margarine has strong stability, so it is generally used for decoration.

In terms of taste, margarine tastes greasy and has a poor taste, more of a sweet taste, and a light milky flavor. Animal butter has a light and delicate taste, a rich milky flavor, and will not taste greasy.

So animal butter is better.

The better cream is the cream condensed from fresh milk, also called butter. It can be eaten as is, or it can be used for cooking.

The cream is what the cream is the best that is green food, environmentally friendly savannah cream.

Milk cream belongs to milk cream, that is, animal cream.

Animal butter refers to high-concentration cream that separates fat from animal milk, also known as whipping cream and thin cream, milk cream belongs to a new type of margarine, which has the ingredients of animal butter.

The advantage of animal butter is that it does not contain trans fatty acids and has a low sugar content. If you have a baby at home or need to stay in shape, you can choose animal cream. The disadvantage of animal butter is that it is relatively high, but this is understandable, after all, it needs to be refined from milk, and the cost alone is several times higher than that of vegetable cream.

Points for the storage of animal butter

1. If you buy some domestic brands of light cream, you don't need to refrigerate before opening, and you can store it at room temperature.

2. If you buy imported whipping cream, it is best to wrap a layer in a towel and put it on the side of the refrigerator door to avoid frostbite (the refrigerator refrigeration temperature is 2 -8).

l of whipping cream in the use of the opening as small as possible is conducive to long-term storage, after the opening should be kept clean and ensure that the opening is sealed and stored at low temperature, properly stored can be refrigerated for about a month.

Milk cream is creamy cream. Milk cream, commonly known as animal butter, is mainly extracted from natural fresh milk without any coloring and without the addition of chemical stabilizers. Milk cream has a sweeter and more authentic taste, does not contain trans fatty acids that are harmful to the human body, and is rich in vitamins, calcium, iron and other trace elements.

Distinction: Creamy cream is animal butter and not vegetable butter. Vegetable butter is called non-dairy cream, and there is a certain difference between this cream and milk cream.

Cream is extracted from natural fresh milk without any added coloring or additives; Margarine is made of vegetable fat and vegetable protein as the main ingredients, adding emulsifiers, stabilizers, proteins, sugars, salts, pigments, flavors and other auxiliary materials, and making them through a special process.

Milk cream tastes pure, stability and plasticity are very high, although this food is delicious, but also relatively healthy, but the stability and plasticity are poor, the cake made with this food needs to be stored in a relatively low temperature place, otherwise it is easy to melt.

The stability of margarine is better, so it is more suitable for decorating, and cakes made of this food are not easy to dissolve, and can be stored at room temperature for a long time. But because of the addition of various solvents, margarine is not very healthy, and now it has almost been eliminated.

Butterfat cream has a sweeter and more authentic taste, does not contain trans fatty acids that are harmful to the human body, and is rich in many nutrients, which is more suitable for people to eat. Vegetable butter has been phased out in many countries.

There are two types of cream according to the type, which are vegetable cream and animal cream. According to the manufacturing method, it can be divided into fresh cream, sour cream and heavy cream. Cream refers to a dairy product made by milk centrifugal separation to obtain cream, which is matured, stirred and pressed.

What cream is made of.

Margarine is made from soybean and other vegetable oils, water, milk powder, salt, etc., and has been widely used in baking. Animal butter, also known as whipping cream or whipped cream, is obtained by separating from whole milk.

The color of animal butter is yellowish, it is not easy to shape, and it looks very ordinary in appearance. However, the color of the margarine is whitish, and the shape of the cake will be diverse and delicate, and all kinds of difficult shapes can be done.

Different manufacturing methods also make the cream very different. Fresh cream is made with pasteurized cream and can be light or salty. Sour cream is made by fermentation with the addition of a starter culture with sterilized cream. Reconstituted cream is made from melted cream or cream.

Cream - Naxiao is the general term for the cream product, and whipping cream is one of the creams.

At present, the catering and baking industry as a whole divides cream into two categories - light cream and vegetable cream, also known as non-dairy cream.

1. Whipping cream - is pure cream, which is a dairy product made by Nianchen milked out of the cow's body, which is processed, purified, and reprocessed. It is the most commonly used ingredient for making pastries and cakes, with high milk fat content, a faint milk flavor, the color is light yellow or milky white, easy to make, not easy to form, after whisking, stirring or direct mixing and other methods can make all kinds of pastries, ** high.

2. Non-dairy cream - (note) is not real cream, it is a dairy product synthesized by chemical products, which contains trans fatty acids, which is a non-healthy product that cannot be physiologically excreted after being absorbed by the human body. Non-dairy cream is very white in color, may have a more fragrant taste, is easier to whip, is easy to form, and is not easy to melt. In many Western countries, trans fatty acids are not allowed in the food eaten by people, and it is expressly prohibited.

However, at present, there are many enterprises and stores in our country that eat non-dairy cream to make pastries, mainly concentrated in urban low-consumption areas, or third and fourth lines, towns and counties.

There is no intention to discriminate against such areas, which is mainly due to the level of consumption, because under the same production time and process, non-dairy cream is cheaper and saves costs, while low consumption areas sell at a lower price and can only be profitable by reducing costs.