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.
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 and a cup of whipped cream as the top layer, 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 kept 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 below 3.8 times. After being put in the refrigerator overnight, it will foam more, become tough after being stirred, and it is not easy to decorate flowers and make other products, and the taste is not good, which makes it feel sticky and difficult 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 made is to slowly stir the ice residue inside, and then to be fast (if it is a stepless speed change machine such as kitchen treasure, Jianwu machine, etc.). ), that is, if the tenth gear uses the sixth gear and the seventh gear uses the fourth gear, it is suitable for use. 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. Then the whipped 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.
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theory
Cream, also known as whipped cream, is a kind of high-concentration cream that separates fat from fresh milk and is in liquid state. Cream can also be divided into animal cream and vegetable cream. Animal whipped cream is made of cream or milk; The main components of vegetable whipped cream are palm oil and corn syrup, the color of which comes from food pigments, and the fragrance of its milk comes from artificial spices.
Vegetable cream and animal cream
Type: basically divided into animal cream and vegetable fat cream. Animal cream is obtained by separating fat from milk. Vegetable cream is made of vegetable oil such as soybean, water, salt and milk powder.
Taste: In terms of taste, animal cream tastes better. Vegetable butter is the kind that we can usually buy in cake shops. The calorie is less than half of that of ordinary animal cream, the saturated fatty acid is less, and there is no cholesterol.
Buy: Supermarket like Metro will sell animal cream, and there are several brands. I bought vegetable cream at the baking market.
3. To make butter commonly used in West Point, you should still use block butter. For example, many people bought delicious boxes and used them in failure. They want to buy delicious chunks of butter. By liquid, do you mean the whipped cream I mentioned in 2? )
Uncover the cream (Figure)
Many people like to eat cream, because it is fragrant and delicious; Many people refuse to eat cream because it is said to make people fat. But whether it is love or hate, it seems to be unfounded, because people know little about ointment and misunderstand a lot. Therefore, it is necessary to have a detailed understanding of the cream, so that there can be love and hatred in the heart.
Which cream should I avoid?
Animal butter is an oil "differentiated" from milk. The fat content is very high, which does not conform to the concept of modern healthy diet. Although it has the advantage of natural and fragrant taste, it is advisable to eat less to avoid getting fat or raising cholesterol.
Is it possible to eat cream without getting fat?
No matter what kind of cream has the disadvantage of high fat and high heat, it is impossible to eat cream without getting fat in principle. If you can't resist the temptation of delicious cream, you can choose margarine to get addicted. Vegetable butter (margarine) is made of vegetable oil and contains no cholesterol at all, so it is loved by people who pay attention to health.
Where is the whipped cream?
Cream, also known as whipped cream, is a kind of high-concentration cream that separates fat from fresh milk and is in liquid state. Cream can also be divided into animal cream and vegetable cream. Animal whipped cream is made of cream or milk; The main components of vegetable whipped cream are palm oil and corn syrup, the color of which comes from food pigments, and the fragrance of its milk comes from artificial spices.
How many kinds of cream are there?
Due to the different standards of classification, there are many kinds of creams. In addition to the above-mentioned animal cream, plant cream and fresh cream; It can also be divided into salt-free cream and salt-containing cream according to whether salt is added; It can also be distinguished according to the oil content in cream, that is, high-fat cream and low-fat cream.
Which is healthier, natural cream or artificial cream?
Contrary to the traditional idea that the more natural, the healthier. Natural cream is an unhealthy food, because it contains a lot of unsaturated fatty acids, which will increase the cholesterol content in the human body. Because margarine is made of vegetable oil and contains no cholesterol, it is more in line with modern dietary health standards. However, no matter what kind of cream contains high calories, it should be eaten moderately and not excessively.
How to eat cream?
Animal-based cream used in western food can improve the taste and fragrance, and also make snacks more crisp and delicious. However, because people pay more and more attention to health, at present, vegetable cream has become the dominant cream consumption because of its advantages of no cholesterol and similar taste to animal cream. In most cases, animal creams are almost replaced. Cream is widely used, such as making ice cream, decorating cakes, cooking thick soup, brewing coffee and tea.
Is animal cream meat or vegetarian?
Some people may mistake "animal cream" for meat food and think "plant cream" is vegetarian when they see the word "animal". This view is all wet. Through the above introduction, it is easy to find that the raw material of animal cream is milk, so vegetarians can drink milk and of course eat animal cream!
What is the best way to preserve cream?
The storage method of cream is not simple, and you must never put it in the refrigerator at will. It is best to wrap the cream carefully with paper first, and then put it in a cream box or a sealed box for preservation, so that the cream will not harden due to the release of water and will not pollute the taste of other foods in the refrigerator.
No matter what kind of cream, it can be stored in a refrigerator at 2-4 degrees for 6- 18 months. If it is put in the freezer, it can be stored for a longer time, but the disadvantage is that it should be taken out and thawed in advance before use. There is a kind of unsalted cream, which goes bad easily. Once opened, it is best to eat it as soon as possible.
Is it easy to cook with cream?
Cream is often used in western food, so it is not easy for ordinary China families to cook with cream. To this end, the good housewife specially selected the delicious and simple mushroom cream soup as a special recommendation. After trying it, you will love it.
There is another problem with butter. Modern people think that animal fat is not good, so they choose vegetable cream instead. However, most vegetable butter on the market will be hydrogenated to form a trans fatty acid, which has been proved to be related to cardiovascular diseases and is harmful to health if eaten frequently.
1) cream
Whole milk contains 4% fat. If the whole milk is placed quietly, the fat particles in the milk will float on the top of the milk, which is yellowish milk. Boil the milk and leave it away from the fire for a while, and the cream will form a layer of milk skin on the milk; Cream can be separated by stirring whole milk with a centrifugal stirrer.
Cream contains many times more fat than fresh milk. There are generally two kinds of whipped cream on the market. One is light cream, the fat content is five times that of fresh milk. It is often added to coffee, black tea, western-style red vegetable soup and other drinks, and is also used to make chocolate candy, western-style cakes, ice cream and so on. In addition, there is a kind of thick cream, which can be beaten loose with an egg beater and squeezed into cream to spend on cakes.
Cream is a high-calorie food because of its high fat content, and the content of vitamin A is correspondingly high, but the contents of protein, lactose, minerals, calcium and phosphorus in cream are correspondingly low.
How to eat cream?
Animal-based cream used in western food can improve the taste and fragrance, and also make snacks more crisp and delicious. However, people pay more and more attention to health. At present, vegetable cream has become the dominant cream consumption because of its advantages of no cholesterol and similar taste to animal cream. In most cases, animal creams are almost replaced. Cream is widely used, such as making ice cream, decorating cakes, cooking thick soup, brewing coffee and tea.
Cream: Also called whipped cream. This is a kind of high-concentration cream with fat separated from fresh milk, which is widely used, such as making butter, ice cream cake, or brewing coffee. The highest fat content of fresh cream is 45%-50%, and the lowest is 25%-35%. When making coffee, whipped cream with a fat content of 25-35% is usually used.
2) butter
Butter is made of butter Butter is obtained by further stirring butter with a centrifuge. There is still some water in butter, which is lactose-free, which is rarely found in protein.
Although both butter and cream come from the fat in milk, they are different from the fat from cow fat. Butter has small fat particles, low melting point and high digestibility. In addition, butter and butter contain essential fatty acids, rich vitamins A and D and lecithin, which are not found in the body fat of cattle such as butter, lard and sheep oil.
Butter can be divided into sour butter and sweet butter according to whether it is fermented or not. When producing acid butter, you need to go through the fermentation process.
Butter is the finished product of butter.
Cream is the separation of milk, and the fat is separated by different centrifugal forces, and the rest is skim milk. The popular meaning of cream is the cream in milk.
The cream just separated is called cream, and its fat content is about 10%. After sterilization and cooling, it can be used as food additive. Generally, it is used by food factories, and it is basically in large barrels.
The thin cream is separated or concentrated again, and the fat is controlled at about 35%. After sterilization and cooling, it is commonly known as whipped cream or whipped cream, which is generally used to whip milk bubbles in cake making. Generally, it is packed in plastic buckets or roof bags or aseptic cartons.
Thin cream is aged at low temperature and then fermented and pickled (in order to improve preservation and taste). A lot of butter on the market is sour, sweet and salty, and that's how desalination comes about. Then color it (add food coloring to make it light yellow, which is why this cream is called butter), and then beat it (this process is called squeezing) to separate excess water, so that fat and water can be closely polymerized, and then packaged. As for the shape, that is the difference between packaging in the future. Commercially available butter is usually packaged in paper or aluminum foil.
The main component of vegetable cream is hydrogenated vegetable oil, which has lower fat content and calories than ordinary cream, but has more additives and less flavor than cream. Generally, vegetable cream can be used to make snacks and cakes, while ordinary cream can be used to cook or directly spread bread.
The role of (1) fermentation
There are two main points, one is to extend the shelf life, and the other is to produce a good aromatic flavor. Lactic acid bacteria in the starter proliferate in large quantities, which increases the acidity of butter and prevents the reproduction of other miscellaneous bacteria, especially yeast and mold, thus prolonging the shelf life. The starter contains Streptococcus citrate and Streptococcus lactis, which produce frankincense, which can produce a stronger aromatic smell than non-fermented products.
(2) Bacteria for fermentation
Besides Streptococcus citri and Lactococcus succinogenes, there are Streptococcus lactis, Streptococcus lactis and Streptococcus parahaemolyticus.
In terms of use, generally speaking, sour butter has a narrow use and is mostly used in baking industry; Sweet butter is suitable for various purposes.
Margarine:
Dairy products in daily life are not only milk and cheese, but also butter and cream. Many people don't know their relationship and nutritional differences.
Many people think that the cake room is made of butter, but it is wrong. This "whipped cream" has nothing to do with cream at all. Its main ingredient is plant creamer, which is actually a mixture of hydrogenated vegetable oil, starch hydrolysate, some protein ingredients and other food additives. Hydrogenated vegetable oil contains "trans fatty acids", which is harmful to the heart when eaten in large quantities. This has reached an international consensus and should be eaten as little as possible.
Butter and butter are made from whole milk. Cream, also known as thin cream, is separated from whole milk. In the process of separation, due to the different proportion of fat in milk, light fat balls will float on the upper layer and become cream. The fat content of cream is only 20%-30% of that of whole milk, and its nutritional value is between whole milk and butter. Usually it can be added to coffee and tea, and can also be used to make desserts and sweets.
Stir the milk or thin cream vigorously, so that the protein membrane of the milk fat globules is broken and the milk fat flows out of the globules. After losing protein's protection, the fat and water separated, floated slowly, gathered together, and turned pale yellow. At this time, separating the upper fat, adding salt and squeezing out the water will become the daily edible butter, also called "butter".