There are many kinds of cream: fresh cream, also known as whipped cream, is a high-concentration cream that separates fat from fresh milk and is liquid. Cream can also be divided into animal and vegetable cream. Animal cream is obtained by separating fat from milk. Vegetable cream is made from vegetable oil such as soybean, water, salt and milk powder. There are many derivatives of cream. Butter: Butter is produced from butter. Butter is obtained by further stirring the butter with a centrifuge. There is still some water in the butter, which contains no lactose and little protein. Sour cream is fermented by bacteria to make its lactic acid content around 0.5%.
Preparation materials: whipped cream 300g, sugar 30g.
1, pour the prepared whipped cream into a clean and waterless container for later use.
2. Add 30 grams of fine sugar to the container and beat it with an eggbeater at high speed.
3. When the cream becomes sticky, change it to medium speed.
4. When the bubbles in the cream disappear, change to low speed.
5. When the texture of the cream becomes obvious, the cream that can be eaten directly is made.
The fat content of cream is 20 ~ 25 times higher than that of milk, while the other components such as non-fat milk solids (protein, lactose) and moisture are greatly reduced, so it is a seasoning with high vitamin A and vitamin D content.
Generally, everyone can eat it. Cream is more suitable for people and children who lack vitamin a; Patients with coronary heart disease, hypertension, diabetes and arteriosclerosis should not eat; Pregnant women and obese people try to eat less or not.