You can whip it into cream. However, the cream made of pure milk will be very soft, because the material of milk is relatively thin, and it lacks enough body fat and protein to cover the air. The cream is so soft that it can only be used to make freshly ground coffee. Always use whipped cream when making cream. However, it should be noted that whipped cream must be frozen, otherwise it will be easily oxidized and moldy in the air.
How to beat milk into cream: add cold water and gelatin powder to the pot and let it stand for 5 minutes to let the powder absorb enough water. Heat and mix with slow fire until all the crystals are completely digested and absorbed by water, and then put aside from the fire. Take a small bowl, add skim milk, pour gelatin solution into the milk, and stir well with a manual whisk. Add gelatine and powdered sugar into the solution and stir well. Refrigerate in the refrigerator for 60-90 minutes. Take it off and mix it every 15-20 minutes.
The solution will gradually thicken, and it will be removed after the time. It can be sent away by stirring it evenly with an eggbeater. Whip the whipped cream: it must be frozen 12 hours before whipping the whipped cream, and it can only be stirred until it is thick at ultra-low temperature. Pour cold water and ice cubes into a large container, not too much water. Put the container full of cream on cold water and gradually send it away. Be careful not to let running water enter the cream.
Use electric egg beater's high-end speed to spread whipped cream. When the fresh cream has texture and still has strong fluidity, it is the situation of 6 distribution. When whipping the whipped cream into six distribution situations, adjust the electric egg beater to low speed before delivery. When the texture of whipped cream no longer fades, it is 7-8 distribution.
Whipped whipped cream must be refrigerated for more than 12 hours, because the ultra-low temperature natural environment can help whipped whipped whipped cream to be stronger. But don't refrigerate, it will make the fresh cream in a state of oil-water separation and can't be sent away. In addition, it is also recommended to refrigerate 15 minutes for the equipment to send whipped cream, such as egg beater, egg beater and scraper, to make it easier to send whipped cream.
Because whipped cream is easy to pass at low temperature. Therefore, whether it is summer or winter, fresh cream must be sent through cold water. In addition to refrigeration, the whipping basin for whipping whipped cream needs a diaphragm vacuum pump to keep it dry and waterless. The whipped cream of livestock has low sugar content and must be sweetened. Generally, the proportion of sugar is 8%- 10%.
Duke Zhou:
The man dreamed that the Duke of Zhou was haunted by snakes;
Entanglement of your snake-indicates trouble that bothers you. Women are generally proble