Add white sugar (preferably baby sugar, especially fine), the amount is generally determined according to your own taste, but for animal whipped cream, the more sugar you add, the easier it is to send. Actually, you can eat while playing. . Add sugar when it is light. . As long as you don't destroy them all)
Then mix them together and send them away. Generally speaking, it is easier to fight at low temperature, and it is more convenient to add a basin of ice water under the bowl when it is hot.
Ps: Pure cream melts easily at room temperature. Generally, cake shops will add SP (cake oil), which is an additive (that is, emulsifier) to make the cream look more delicate, and it is not easy to melt and has a stronger taste. But the problem is that it is carcinogenic, so it is not recommended.
P.S.: It is difficult to get rid of whipped cream. Sometimes, someone will tell you that vegetable whipped cream is stable and super easy to get rid of ... Similarly, I wouldn't recommend it. Trans fatty acids are also a very dangerous carcinogen.
I think since I have made something, I should try not to touch those avoidable additives. Otherwise, I might as well go directly to the store to buy it. It's good to poison them anyway.
Question 2: How is the cream used to make cakes at home made? Method 1
Two 125g bright cream (250g) and 350ml fresh milk are enough to make an 8-inch cake. Put the cream in the milk, let it stand for a while, and then take a hot bath. 2. The boiling water is getting cold, some of the cream becomes liquid, and the rest becomes very soft; 3. Then beat with an egg beater, while putting sugar, and you can taste it when you add it; 4. Just play when the weather is not hot; 5. If you are still soft after playing for a while, leave it for a while and find that it will harden itself. Note: I don't usually play very hard. Simple flowers can be loaded. Maybe less fresh milk will make it harder, but not too much. Too much milk will spoil it. ) This cream is not greasy at all. First, 250g of light cream (just like Nestle diamonds),100g of powdered sugar (white sugar can be broken with a blender), whole milk, 0. 1 liter of vanilla essence. Mix the light cream with the milk and beat it into hard foam (protein) with a blender. Slowly, the cream mixture will turn into butter. Finally, add sugar, essence and a little salt. Can be used as a backup.
Method 2
270g butter, 3 eggs, and 0/20g sugar. Stir the eggs and sugar with a blender (slightly heating the bottom with fire can help the sugar dissolve, not too hot, it will go bad when cooked). Continue stirring until completely uniform, and then cool. Soften butter at room temperature. Soften the butter into a paste by hand (it is recommended to wear disposable gloves), and then add the cooled egg mixture. Then continue to stir until it is thick cream.
Method 3:
Buy a box of whipped cream, preferably Nestle's. I tried others, but it didn't seem to work well.
Generally, it can be bought in big supermarkets, such as Metro and Wal-Mart.
Pour the whipped cream into the container, beat it in one direction with an egg beater, and add the fine sand sugar in three times during the beating. The more sugar you put, the easier it is to get through.
You have to keep calling for more than fifteen minutes.
Or use electric egg beater (only 2-4 minutes).
All right, the whipped cream is ready.
If it is difficult to buy Nestle's whipped cream, the first method is the best and convenient enough!
Question 3: How to make the cream on the birthday cake? Only vegetable cream can be bought in the market (bad for health ~ search for "hydrogenated oil" for details).
There is no such thing as material and weight.
Because cream is kept solid by blowing air in and then relying on protein.
So ... fight hard.
Question 4: Make your own cake at home. How do you make whipped cream? Is it ready-made? Stir the eggs and milk, sugar and jam in the machine.
Question 5: How to make the cake with whipped cream? Methods 1: I bought 2 boxes of Bright Cream in the supermarket, 125g. Buy another box of pure milk, preferably Mengniu's, and the final dosage is 350ml. Then put the cream in a container, preferably stainless steel. Beat in one direction with an egg beater, adding milk and sugar in three times during the beating. It is best to put ice water under the container. It is easier to beat cream when the temperature is low. This process is very hard. Playing NN for a long time makes my arm sore. If not, someone else will continue to call. (However, it's fine now. I bought electric egg beater, and it will be fine soon. ) Finally, the cream is ready and becomes a sweet and delicious cake cream. Method 2: Buy a box of whipped cream, preferably Nestle's. Others have tried it, and it seems that the effect is not very good. ) Generally, you can buy it in big supermarkets, such as Metro and Wal-Mart. Pour the whipped cream into the container, beat it in one direction with an egg beater, and add the fine sand sugar in three times during the beating. The more sugar you put, the easier it is to get through. You have to keep calling for more than fifteen minutes. Or use electric egg beater (only 2-4 minutes). All right, the whipped cream is ready. Then put it on the finished cake and smooth it. Then use a mounted gun, add cream and make various patterns. Add some fruits (such as strawberries, peaches and pitaya). ) There is also a birthday cake, which is not worse than the cake shop. If it is difficult to buy Nestle's whipped cream, the first method is the best and convenient enough!
Question 6: How to make the cream on the cake? Put the white sugar and egg white into a pot, stir them evenly with an egg beater, then pour in the milk, heat it on the fire, stir it with an egg beater until it boils, and then take it out and cool it.
Hope to adopt
Question 7: How to make cakes, especially cream materials: milk 500G whipped cream 100G lemon juice 50ML salt 4G.
Steps:
1. After mixing milk and cream, put it in a microwave oven and heat it for 4 minutes with high fire, and you can stir it once in the middle.
2. Pour 50 ml lemon juice and stir until it is cloudy and granular. Add 4 grams of salt.
3. Continue to stir for 2 minutes, and then pour it on clean gauze.
4. Seal the gauze mouth for about an hour, and then squeeze out the water by hand after completely controlling the water.
Question 8: How to make the cream on the cake? You can go directly to the supermarket to buy a box of whipped cream and send it away with sugar. You mean a yellow cream, which is made of butter and sugar. Add100g butter and 35g sugar. Butter should soften at room temperature before it can swell and turn white.
You can also beat the egg white with sugar to ensure that the container is oil-free and water-free, and the egg white cannot be mixed with the egg yolk. Beat them. Beat the egg whites first, and you can beat them better with a little salt. Sit the egg white in warm water of 20 degrees, add sugar after beating, and then beat it upside down in a basin so that it won't fall off.
I know exactly what you said about eggs, sugar and butter. I know they can be put on the cake.
Eggs can be added to whipped cream. Add a few eggs into the whipped butter several times, stir well and then add the next time. But this thing is usually made into cookies. I don't know what it tastes like to eat directly You can try.
In the whole process, it is estimated that it will take 15 minutes to half an hour for you to struggle nonstop. Sending away is a technical and physical activity, which is very torturous. I strongly recommend that you buy a electric egg beater.
Question 9: How to make the cream ingredients for the cake?
Dietary calories: 1476 (calories)
condiments
200 grams of flour
Sugar150g
Methods/steps
Third, chopsticks should hit the egg white a few times, and big bubbles will appear. At this time, the ingredients will be put.
In order to highlight the sweetness, add a little salt and a spoonful of sugar to continue beating ... When it is a little thicker, add another spoonful of sugar and beat for about 15 minutes, it will become creamy and the chopsticks will not fall off. This process is more critical.
Call continuously 15 minutes. This is no joke. Very painful. Put two spoonfuls of sugar, three spoonfuls of flour and six spoonfuls of milk into the egg yolk, stir well, and pour in half of the cream egg white.
Note: stir up and down, that is, stir from the bottom instead of in circles, then pour in the other half of the cream egg white and stir up and down.
Press the cooking button of the rice cooker to preheat 1 min, and then take it out. When the pot is a little hot, you can pour a little oil and spread it evenly in the pot to prevent it from sticking to the pot.
Pour in the stirred things, then drop the pan a few times, shake out the bubbles and press the cooking button. It will automatically jump to the heat preservation gear after about 2 minutes. At this time, cover the vent with a towel and wait for 20 minutes before pressing the cooking button. It will be ready in 20 minutes.
Open the lid, the pan is oiled, and it comes out as soon as it is poured. The bottom of the cake is black, soft and delicious. You're done!
Question 10: The way foreigners make cream on cakes is no different from that in China. It's just that there are many different brands of creams.