Video tutorial

The tutorial for whipping cream is as follows:

1. First pour an appropriate amount of cream into the container, and use an electric egg beater to beat it at medium-low speed for about 1 minute. , until obviously large bubbles appear.

2. Adjust the egg beater to high speed and continue beating for 4-5 minutes. This process is to allow the cream to fully contact with the air. During the process, you will find that the cream expands rapidly. The texture becomes finer and finer until patterns appear.

3. After patterns appear, reduce the gear to low speed, and finally beat for about 30 seconds to gradually discharge the air in the cream.

4. Finally, lift the tip and set it. The whipped cream should not shake.

Classification of cream

1. Sweet cream: Made from sterilized sweet cream, it is divided into salted and unsalted. It has a unique milky flavor and contains milk. Fat 80%~85%.

2. Sour cream: It is made from sterilized cream fermented by pure lactic acid bacteria (also natural fermentation). There are salted and unsalted ones. It has a slight acidity and a strong frankincense. Contains 80%-85% milk fat.

3. Remade cream: made from cream or sweet or sour cream by melting and removing protein and water. It has a unique frankincense and contains more than 98% of milk fat.

4. Dehydrated cream: sterilized cream is made into cream granules and then melted, dehydrated and deproteinized using a separator, and then vacuum concentrated. It contains up to 99.9% milk fat.

5. Continuous machine-made cream: It is made from sterilized sweet or sour cream in a continuous operating manufacturing machine. Some of its moisture and protein content are higher than that of sweet cream, and it has a frankincense. better.