Material: one kilogram of cooking oil.

Two kilos of milk powder/milk

Exercise:

Mix together and stir.

Cream making:

Stir eggs and sugar in a pot, add milk, stir with an egg broom when heating, boil, put in an eggbeater with cream, and add rum to make duplicate cream.

/read_art_sub.php？ B = food and drink. a=34 175 1。 NoCache= 1 It's quite comprehensive here.

The problem of delivering cream:

I briefly sum up my own experience, and ask other sisters to supplement my shortcomings.

1) Divide the bought ice cream into several portions and freeze it with plastic wrap, so that each time you use it, just take out a small piece and melt it.

(super ugly melon note: I think 1/4 pieces of cream are enough to make an 8-inch cake. I used 1/3 today, which is too much, and there are some left. )

2) Put the needed frozen cream (covered with plastic wrap) into the refrigerator to thaw. By the way, put the clean, oil-free and waterless big basin and the eggbeater head in the refrigerator for refrigeration.

3) When the ice cream melts in the cold room until there is no ice residue, it can be taken out and ready to be sent away.

4) Before the fight, prepare a basin of ice water. It is best to stir the cream with ice water.

5) Beat with electric egg beater at medium speed for about 10 minute, and the cream gradually turns from sticky to hard, and can be easily pulled out without falling, which is almost the same.

(super ugly melon note: because this cream already contains sugar, there is no need to add sugar. If you buy whipped cream, you should put sugar in several times as appropriate. )

ZT Encyclopedia of Ways to Dispel Cream (Vegetable Cream, Cream, protein, Cream and Whole Eggs)

1. Pour the semi-de-iced whipped cream into the mixing tank, and the optimum temperature of the whipped cream is between 0℃ and 5℃. The best time to deliver whipped cream is half-de-icing, which can be easily poured out of the jar. The emulsion also contains crushed ice, which can flow. 〕

2. Send it quickly with a mesh stirrer. If there is crushed ice in the whipped cream, you can use medium speed until the ice is completely removed, and then use it quickly.

3. After the whipped cream is sent away, it will gradually form a viscous state and its volume will gradually expand.

4. When the stirring continues to the completion stage, you can see that the whipped cream in the sent state has obvious plastic patterns, and you can stop sending at this time.

5. The whipped cream called "foam whipped cream" should have luster and good elasticity and plasticity.

6. Whipped cream can be changed into a container or stored in the refrigerator with a mixing drum for later use. Its best use state is to use it within 40 minutes after sending, and it is appropriate to send it a few times.

7. When the whipped cream is found to be too thin and soft, you can send it again immediately until it is plastic, or when it is stored in the refrigerator for too long and lacks plasticity, you can also send it again, or send it with new whipped cream.

8. Excessive whipped cream is sent, with less volume shrinkage and rough body, and the particles are branched, with no elasticity and luster. At this time, you can add new whipped cream and send it again to get the plasticity you deserve.

9. If the finished whipped cream expires or is used in excess, it can be stored and frozen, and it can be sent together with fresh cream next time, without affecting the state and quality.

There are two ways to keep the foam cream stable:

1. How to add gelatin:

One teaspoon (5ml) of gelatin and two tablespoons (30ml) of hot water can be added to each cup of whipped cream.

First, stir gelatin and hot water until they dissolve. After cooling, let them remain liquid. When the whipped cream becomes soft and towering, slowly add gelatin and send it to the completion stage.

2. Method of adding corn flour:

Add two tablespoons (30ml) of powdered sugar and one tablespoon (15ml) of corn flour to each cup of whipped cream.

First, mix the powdered sugar and corn flour. Heat 1/4 cup of light cream, add corn sugar powder, stir until dissolved, and cool to room temperature for later use.

Beat the remaining 3/4 whipped cream, slowly add corn syrup and water and beat until the completion stage.

Other common sense about whipped cream:

1, 1 cup of whipped cream =2 cups of foamed whipped cream (that is, whipped cream that has been sent away)

2. An 8-inch or 9-inch cake needs a cup of whipped cream as the surface cream. If it is a double-layer 8-inch or 9-inch cake, you need to use a cup of whipped cream as the middle layer, plus a cup of whipped cream as the surface frost decoration, which requires a total of 3 cups of whipped cream.

Similarly, a three-layer sandwich cake needs 4 cups of whipped cream.

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Vegetable cream (whipped cream):

Storage: Precautions:

The unopened cream can be stored at-18℃ for one year, that is, at 2℃-7℃ for two weeks.

Uneven cream cannot be thawed and frozen repeatedly during storage. Otherwise, it will affect the quality of the cream.

Fresh cream can be stored in the refrigerator at 2℃-7℃ for three days.

Send: Note:

Put the undistributed cream in the refrigerator at 2℃-7℃ for more than 24 to 48 hours, and take it out after it is completely thawed.

The temperature before whipping cream should not be higher than 10℃, and lower than 7℃ will affect the stability and whipping size of cream.

Shake the cream gently and pour it into the mixing tank. The temperature of this liquid cream should be 7℃- 10℃, and its capacity should be 10%-25% of the capacity of the mixing tank (send the product to the place where the ball diameter of the mixing ball is the largest).

Too high or too low room temperature will affect the quality and stability of whipped cream.

Medium speed or high speed (160-260 rpm) until the gloss disappears and a soft peak appears.

The volume of undistributed cream put into the mixing tank should not be lower than 10% of the tank volume, nor higher than 25% of the tank internal volume, otherwise the product quality will be affected.

Too high or too low room temperature will affect the quality and stability of whipped cream.

Use: Precautions:

Cream can be used, and the cream to be used should be stored in a covered refrigerator.

The use of whipped cream is very extensive, not limited to the decoration of cream cakes.

Cream can be used in the interlayer, surface layer and decoration of cakes.

You can also make frozen cream cups and fruit salads with cream.

Finished product storage: Precautions:

Decorated cream cakes must be kept in the refrigerator.

It should not be kept at room temperature.

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Protein's sending

Tips:

Choose the egg white of fresh eggs, and don't touch water, yolk or oil. In winter, put warm water of about 40 degrees in the egg beating basin, drop a few drops of white vinegar before beating eggs, and put 1ml corn starch when putting sugar, preferably 20 grams of sugar per egg white, which is easy to send away.

Keep the temperature of protein around 23 degrees in summer. If the temperature is too high, put it in the refrigerator for a few minutes before hitting.

In order to make a successful and delicious cake, besides the correct proportion of materials, the delivery of protein is one of the most important keys. For beginners, as long as they can produce beautiful protein, it also means that success is not far away. The following are three keys to protein transportation:

A blender/beater

Stir or mix the materials evenly, and the most commonly used ones are melon type (straight type), spiral type and electric egg beater. Melon-type egg beater is the most widely used, which can beat eggs, mix ingredients, send cream, whipped cream and so on. The more steel rings, the easier it is to send them away. Spiral whisk is suitable for beating eggs and whipped cream; Electric egg beater saves the most time and effort.

1. Sugar

First of all, put the egg whites in a clean, oil-free and water-free round bottom container and beat them in the same direction with an egg beater. When large bubbles appear, sugar can be added to the protein several times. At this time, adding sugar can help the protein foam enter the air and increase the volume of the protein foam.

2. Wet foaming

The egg white is always whipped, and there will be more and more tiny bubbles until the whole egg white is as white as whipped cream. At this time, when the eggbeater is mentioned, the egg white will still drip from the eggbeater. This stage is called "wet foaming" and is suitable for making angel cakes.

3. Dry foaming (or hard foaming)

Continue wet foaming until the protein foam does not drip after the eggbeater is lifted, which is called "dry foaming" or "hard foaming". The protein paste at this stage is suitable for making decorative protein on Qifeng cake or lemon pie.

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The whole egg was sent away.

The whole egg will prevent protein from being sent away, because it contains the oil of yolk. However, egg yolk contains emulsifiers such as lecithin and cholesterol besides oil. When the ratio of egg yolk to protein is 65,438+0: 2, the emulsification of egg yolk will be enhanced, and it will easily form thick milky white foam with protein and the enclosed air, so it can still make fine foam, which is one of the main methods of sponge cake.

1. Stir well and heat.

Because the yolk contains oil, the whole egg is not as fast as the egg white. If the egg liquid is slightly heated to 38 ~ 43℃ before egg delivery, the consistency of yolk can be reduced and the foaming of eggs can be accelerated. At this time, mix the fine sugar with the whole egg, and then heat it on the fire. When heating, be sure to keep stirring with an egg beater to prevent the material from being heated unevenly.

Step 2: Fine foam

Start beating with an egg beater until the egg liquid begins to turn white, the foam begins to turn from coarse to fine, and the volume of the egg liquid also becomes larger. Pick up the foam with a blender, and it will still drip down.

Send out

After a period of slow beating, the color of the foam will be white and milky yellow, and the foam will reach a uniform, meticulous, smooth and stable state. Pick it up with an eggbeater or a rubber scraper, and the foam will slowly flow down and have a strong consistency. At this time, it means that it is ready, and you can prepare to add sifted flour and other materials and stir well to form a batter.

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Delivery of cream

The melting point of cream is around 30℃. According to the different needs of production, there are two different treatment methods: softening cream or completely melting cream. For example, the batter cake must be mixed with cream and air to soften the taste and expand the size of the cake; When making fillings, most of the cream should be melted and then added to the ingredients and stirred evenly.

1. Cream heating:

After the cream is refrigerated or frozen, the texture will harden. The method of deicing and softening is to take it out and soften it at room temperature. As for how long it will take, it may not be certain, depending on the refrigeration or freezing before the cream, the amount of cream and the temperature at that time. As long as the cream is softened to such an extent that it can be easily pressed out with a little force from your fingers.

2. Mix with sugar evenly:

Beat the cream with an egg beater until the volume expands and the color turns white as shown in the figure. Then add both powdered sugar and salt into the cream and continue to stir evenly with the egg beater until the powdered sugar is completely melted and the batter is smooth.

3. Send complete:

The finished batter should be smooth and delicate, and the color should be light yellow. It has been lifted by the eggbeater so that the batter won't drip. Even if it is done, this batter is most suitable for making heavy cream cakes. Adding different spices and fillings will make Song Peng cakes with different flavors.

Operation of vegetable fat cream

1, vegetable fat cream thawed

For use in winter, take it out of the freezer (-18℃) three days in advance and put it into the freezer (2℃-7℃) for thawing. For use in summer, take it out of the freezer one day in advance and put it in the freezer to thaw. In addition, there are some different thawing methods, such as tap water soaking, indoor natural thawing, warm water soaking and so on. However, different thawing methods have different throughput and stability. For example, if you thaw it in the refrigerator to 2℃, the air delivery rate will be 4.3-4.5 times, and it will not change much after staying in the refrigerator overnight. This thawing time takes about 24 hours. When thawing indoors to 2℃, the initial amount is 4. 1-4.3 times. After being put in the refrigerator overnight, there will be slight foam. It can also be decorated with flowers after stirring. This thawing method takes about three hours. Soak in tap water, thaw to 2℃ and send away. The initial amount is 3.8-4. 1 time. There will be a little bubble after staying in the refrigerator overnight, and it can barely be pasted after stirring. This thawing method can take 30 minutes, so it can be seen that different thawing methods have different starting amount and stability, that is, the shorter the thawing time, the worse the starting amount and stability.

2. Sending temperature of vegetable fat emulsion

The baking temperature of cream has a great relationship with room temperature. If the room temperature is between 0℃ and 18℃, the baking temperature of cream is between 4℃ and 8℃. If the room temperature is between 18℃-30℃, the baking temperature of cream is between -4℃-2℃, that is, there are a little ice particles, which will be baked if they are not completely thawed. At these two temperatures, the baking temperature of whipped cream is generally between 13℃- 16℃. The baking temperature of vegetable fat cream will directly affect the initial amount, stability and taste of cream. If the pulp temperature is too high, when the room temperature 18℃-30℃ and the pulp temperature is 2℃-6℃, the starting amount is about 0.3 times less than that at -4℃-2℃. However, if you put the cream in the refrigerator until tomorrow, it will foam and soften, that is, the stability will be slightly worse. If the paste temperature of vegetable fat cream is raised to above 6℃- 10℃, the initial amount will be lower, only less than 3.8 times. After staying in the refrigerator overnight, there will be more foam, which will become tough after stirring, and it will not be easy to decorate flowers and make other products, and the taste will be bad, with a sense of life, and it will not be easy to eat. On the other hand, if the slurry temperature of vegetable fat cream is very low (if the slurry temperature is lower than -40C at a high temperature of 00C- 180C). The amount of whipped cream will be higher, more than 4.3 times, but the stability is poor, and the cream is weak and has no support. The framed flowers will stick together and cling to the petals, and the squeezed animals will collapse downwards and become fat and short animals. Eating in your mouth is like a gust of wind, like eating air, without texture. In short, the slurry temperature is inversely proportional to the room temperature. The higher the room temperature, the lower the slurry temperature. The lower the room temperature, the higher the slurry temperature, but there is a limit.

3. The sending speed of vegetable fat emulsion

If the room temperature is between 0℃ and 18℃, because the temperature of cream is between -4℃ and -2℃, there will be some ice residue that has not thawed. The speed to be sent is to slowly stir the ice residue inside, and then to be fast (if it is a kitchen treasure, a sword machine and other stepless speed-changing machines. ), that is, the tenth gear uses the sixth gear, the seventh gear uses the fourth gear, and it is suitable. If the main engine has only the third gear, start the first gear to stir and dissolve the ice slag, then start the fast stirring (that is, the third gear), and then start the slow stirring (the first gear) for about half a minute. Why should the cream be divided into three speeds? The reason is that if the ice particles are sent quickly, the constant friction between the ice particles and the thawed cream will interrupt the internal structure of the cream. Cream is unstable and easy to foam and soften. The reason why it is used quickly is that the liquid will expand continuously when it enters the air, and the oil film will wrap the expanded bubbles, and there is a layer of liquid outside, so it is most appropriate to send air to expand to a certain extent. If the sending speed is too fast and too much air enters, the liquid bubbles will expand and break, and the paste will easily thicken and bubble, which is not suitable for decoration and other purposes. Finally, slow stirring is to exhaust the air between the liquid bubble film and the film, so that the paste is smoother, more delicate and more stable. In short, the delivery speed of vegetable fat cream depends on your own machine. Because some machines have been used for a long time, the speed of eighth gear is not as fast as that of fourth gear of good machines. Moreover, whether the stirring balls of some machines have broken steel wires also has a great relationship.

4. Storage of vegetable fat emulsion after beating

In general, the temperature of fresh cream is between 65438 03℃ and 65438 06℃. If the room temperature is 30℃, the cream will rise to 30℃ in less than half an hour at room temperature, so the cream will foam. Therefore, the whipped cream must be covered and put in the refrigerator (2℃-7℃), and the temperature of 13℃- 16℃ should be reduced to 2℃-7℃. This cream hasn't changed after a day and a night. If there are many cakes in the cake shop, it is necessary to recycle the cream and put it in the refrigerator in advance. When you take it out for use, put another bucket in the refrigerator, so that the vegetable fat cream will last longer in the renovated room. Why did you cover the refrigerator? Because there are two kinds of freezers: one is direct refrigeration, the other is pipeline refrigeration and the other is freezing refrigeration. Covering with protective paper can prevent water from infiltrating. The other is air-cooled, and covering it with paper will prevent the surface cream from drying out. If some cake shops are small and only have one or two birthday cakes every day, keep the vegetable fat cream in the refrigerator. When making a cake, put a little in a small pot to make this cake, and take a little out of the refrigerator when it is not enough. This will not affect the stability of a large basin of cream because of making cakes.

/read_art_sub.php？ B = food and drink. a=34 175 1。 Noache = 1 Dad's birthday cake. By the way, see how to beat the cream (illustrated process).

Fat people's understanding of cakes

Beat the cream yourself.

In short, the following materials and tools are needed:

Ingredients: sugar (I use powdered sugar), egg white of raw eggs, and a box of heavy cream (which is stored in the store with milk).

Tools: electric mixer (necessary)

Step: Mix egg whites with heavy cream. Note: Because heavy cream has excellent effect at low temperature, it is recommended that you mix heavy cream with egg whites, immerse the bottom of the container in ice water (prepare ice water in advance), and send it at high speed with an electric mixer. You can add a small amount of sugar before the hair, and add sugar bit by bit during the hair, and experience the sweetness yourself, as appropriate. It should be noted that the whipped cream will become harder and harder until it can stand upside down without sagging. Put it on the cake and eat it!

Note: the remaining whipped cream can be refrigerated and used next time.

That's all I can think of for the time being. Feel free to add!

It is easier to buy ready-made whipped cream in the store, as shown in the picture, but I can't guarantee that you will like that sweetness.

If you buy food coloring, you can add it and bring up your favorite color. The "straw hat" cake in the picture is the shape and color I designed myself. The photo is dark because there is no flash. With it, you can make your favorite cakes at will ~ ~:)

1, generally speaking, 3 eggs use a 6-inch mold and 5 eggs use a 9-inch mold; If 6-inch mm feels small, try changing it to a slightly larger one next time. :)

2, it should be used for the hair on the left, and the feeling on the right is used for mixing. The function and effect of the two are very different. The purpose of protein delivery is to bring air into the protein at high speed to achieve the effect of protein delivery, just stirring, but not sending. (See below for details)

3. If the egg tastes heavy, it is enough to add-vanilla extract 1-2 drops in the step of mixing the egg yolk and flour mixture to make the cake, so as to ensure that your cake will bake with charming vanilla flavor. :)

One of the taboos of cream delivery is that there is water and oil. Never add water.

Responder: yyfreeliang- Supreme of the underworld 5-20 07:43