Method 1:
Buy 2 boxes of bright cream in the supermarket, 125g.
Buy a box of pure milk, preferably from Mengniu, and the final dosage is 350ml.
Then put the cream in a container, preferably stainless steel.
Use an egg beater to beat in one direction. During the beating process, add milk and fine sugar in three batches.
It is best to put ice water under the container. The lower temperature makes it easier to whip the cream.
This process is very difficult. It takes a long time and my arms are sore. If it doesn't work, replace someone and continue playing. (However, it’s better now. I bought an electric egg beater and it was ready in a while)
Finally, the cream was beaten, and it became a sweet, delicious, soft and smooth cake cream.
Method 2:
Buy a box of whipping cream, preferably from Nestlé. (I’ve tried others, but they don’t seem to be very effective)
You can usually buy them in large supermarkets, such as Metro, Wal-Mart, etc.
Pour the whipping cream into the container and beat it in one direction with an egg beater. Add the fine sugar in three times during the beating process. The more sugar you add, the better it will be.
It needs to be whipped continuously for more than fifteen minutes.
Or use an electric whisk (only 2 to 4 minutes).
OK, the whipped cream is ready.
How to make butter:
Method 2 The oil phase is composed of 3 glyceryl monostearate, 5 hydrogenated soybean oil (melting point 50°C), 92 corn oil, and the water phase is composed of Composed of 18% water, 5% whole milk powder, 0.5% sucrose ester and 2% table salt. Add 25.5% water phase and 0.1% lecithin to 74.4% oil phase, stir and emulsify, quench and knead to prepare margarine. In the range of 5 to 25°C, the solid fat content of the oil phase is 7.2 to 7.8. Stir this margarine with air in the same way as method 1, and the result will be the same.
Method 3 The oil phase consists of 10% crude butter, 3% hydrogenated butter (melting point 48°C), 83% corn oil, 2% glyceryl monostearate and 2% propylene glycol stearate monoglyceride; the water phase is Composed of 12,0.7 sucrose ester, 10 whole milk, 0.1 coca bean gum, 0.1 carboxymethyl cellulose and 2 table salt. Add 24.9% water phase and 0.1% lecithin to 75% oil phase, stir and emulsify, quench and knead to obtain margarine. The amount of solid fat in the oil phase of margarine ranges from 9.2 to 13 in the range of 5 to 25°C.
Adjust the temperature of margarine to 25°C, and add 200 grams of liquid sugar to 200 grams of margarine. Stir it with a mixer to make it aerated, that is, process it into oil-in-water thickened cream.
Fresh cream, also known as whipped cream, is a high-concentration cream with fat separated from fresh milk and is in liquid form. Fresh cream is also divided into animal-based and plant-based fresh cream. Animal-based whipped cream is made from butterfat or milk; while the main ingredients of plant-based whipped cream are palm oil and corn syrup, its color comes from food coloring, and its milk flavor comes from artificial flavors.
How to make cream: homemade cream:
Materials: one kilogram of cooking oil
two kilograms of milk powder/fresh milk
Method:
Stir together
Make butter paste:
Put the eggs and sugar into the pot and stir, add the milk, and use an egg whisk while heating Stir until it boils, then put the butter and butter into a mixer to beat, then add rum to make a duplicate cream.
Baking common sense of how to make butter---a complete list of butter making methods
Golden Diamond Vegetable Butter:
Storage: Notes:
Unopened cream can be stored for one year at -18℃, or two weeks at 2℃-7℃.
Unwhipped cream cannot be thawed or frozen repeatedly during storage. Otherwise, the quality of the cream will be affected.
The whipped cream can be stored in a refrigerator at 2℃-7℃ for three days.
Whisting: Notes:
Put the unwhipped cream in a refrigerator at 2℃-7℃ for more than 24 to 48 hours, and take it out after it is completely defrosted.
The temperature of the cream before whipping should not be higher than 10℃. If it is lower than 7℃, it will affect the stability and whipping volume of the cream.
After gently shaking the cream, pour it into the mixing tank. The temperature of this liquid cream should be 7℃-10℃, and the capacity should be 10-25% of the mixing tank (whip the product until the mixing ball has the largest diameter. place).
If the room temperature is too high or too low, it will affect the quality and stability of whipped cream.
Use medium or high speed to beat (160-260 rpm is enough) until the gloss disappears and soft peaks appear.
The volume of unwhipped cream placed in the mixing tank cannot be less than 10% of the tank volume, nor higher than 25% of the tank volume, otherwise the quality of the product will be affected.
If the room temperature is too high or too low, it will affect the quality and stability of whipped cream.
Usage: Notes:
The whipped cream can be used immediately. The whipped cream should be stored covered in the refrigerator before use.
Whipped cream has a wide range of uses, not just limited to cream cake decorations.
Cream can be used for cake layers, top layers and decorations.
Cream can also be used to make frozen cream fruit cups and fruit salads.
Storage of finished products: Notes:
The decorated cream cake must be placed in the refrigerator.
Should not be left at room temperature.
It is generally better to use vegetable fresh cream for table flowers