You can make cakes. The practice is as follows:

I. Materials used

200 grams of whipped cream, 5 eggs, 80 grams of low-gluten flour, 50 grams of sugar, egg white sugar 10 grams, egg yolk with a few drops of lemon juice, 8-inch mold.

Second, practice.

1, the yolk is separated, and there is no yolk in the protein.

2. Add whipped cream and sugar to the egg yolk and stir well.

3. Sieve the low flour into the egg yolk liquid and stir well for later use. (It is more convenient to stir with a knife)

4, drop lemon juice, send the egg white to the fish eye, add fine sugar, add it in three times, and add it after each stirring.

5, the protein is made into a grain, like cream, until it is hooked, not too hard, it will crack.

6. Add the egg white to the egg yolk, add it in three times, stir well, and don't draw a circle.

7. Preheat the oven to 160 degrees. Pour the cake liquid into the mold and shake off the bubbles. Bake in water bath, use 140 degrees for 30 minutes for 6-inch molds, and then turn to 160 degrees for 30 minutes. If the color is already dark, cover it with tin foil.

8. After baking, put it in the oven 10 minute, and then put it in the refrigerator after cooling, otherwise it will feel that the bottom layer is too wet.

Light cream generally refers to animal cream that can be used to decorate flowers, and its fat content is generally 30%~36%. After being sent into a solid state, it is the cream dotted on the cake.

Compared with vegetable cream, it is healthier. The animal fresh cream itself contains no sugar, and sugar is added when it is delivered. The usage is basically the same as that of vegetable cream, but the melting point is lower than that of vegetable cream. It can be used to make cream cakes, ice cream, Mu Si cakes, tiramisu and so on. If you add some when you make bread, it will also make the bread softer.

Reference source Sogou Encyclopedia Cream

What can cream do?

Cream can do many things: First, homemade ice cream material: light cream (100ml) milk (100ml).

Accessories: 20g sugar, vanilla powder, cocoa powder or a little coffee. Practice: 1. Add sugar to the whipped cream several times.

2. Add the milk to 1 and mix well. 3. According to the taste, add vanilla extract, cocoa powder and shredded coconut.

If you don't have these raw materials, you don't need to add anything, it's just as delicious. Put it in the refrigerator, take it out half an hour later, and find that the surface layer has frozen, and the bottom layer is still liquid.

Stir well and freeze. After half an hour, take it out and stir it, so there are three.

Wait until all the liquid becomes solid. If you like it hard, freeze it for a while.

I like it soft. Freeze it less for a while. Second, the cream pudding ingredients: cream 150g, milk 50g, flour 200g (increase or decrease according to your own taste) Ingredients: sugar 150g, eggs 150g, baking powder 10g, a spoonful of vanilla extract (without adding) Tools: two containers.

2. Break the eggs into liquid and add them into the stirred cream syrup for later use. Key point: every time you add the egg liquid, you must stir it thoroughly, so that the pudding will be smooth! 3. Mix flour, baking powder and milk, stir well with a blender, add the prepared egg cream syrup, stir well, and then add vanilla extract.

4. Take it out, knead it into dough and divide it into ten small pieces. This is a pudding blank. Key points: the dough hardness should be moderate! 5. Select ten pudding molds, brush a layer of oil in them, sprinkle a little sugar, put the green pudding in, and then seal the mouth with oil paper.

6. Put the mold in a steamer and steam it in boiling water for 30-40 minutes. 7. Take out the steamed pudding and squeeze the source (cocoa jam, strawberry jam, apple jam, etc.). ) put your favorite flavor on it and put it in the refrigerator for three to four hours.

Third, cream mushroom soup milk 900ml salt 2g cream 10g chicken essence 3g olive oil 20ml ham 2 pieces of flour 60g mushroom 5 production method: 1. Stir-fry the flour with olive oil in the pan until it smells like baked steamed bread. 2. Slice the mushrooms, cut the ham and cut the bread for later use.

3. Roll the fried noodles a few times with a rolling pin, remove the meatballs and add a little water to make a paste. 4. Pour the milk and cream into the pot and cook with slow fire; Add mushrooms, ham and fried batter, stir well and bring to a boil.

Production time: about 30 minutes. 4. Cream spaghetti sauce ingredients: ground meat 1/2 cups, onion 1/4, 2 tablespoons of cream, 2 tablespoons of white wine, diced mushrooms 1/4 cups, macaroni 1 tablespoon, flour 1 tablespoon, and milk 65. (2) Heat 1 tbsp cream, add onion and minced meat, stir-fry until cooked, add white wine, diced mushrooms, salt and pepper, stir-fry and put away for later use.

(3) Reheat 1 tbsp cream, pour in flour, stir evenly with low heat, and then turn off the heat. Be careful not to burn it. (4) Add milk, stir it quickly, and then boil it with medium heat. Add the fried ground meat while stirring, and turn to low heat for about 3-4 minutes. When it is thick and smooth, you can pour the cooked spaghetti with sauce. If you don't need olive oil, you can leave it alone. 5. Cream soup material: 300g butter, moderate salad oil and 65430 low-gluten flour. 600~800ml of broth (or vegetable juice), 400g of vegetables, 200g of chicken, and appropriate amount of salt and pepper: 1. Cut the vegetables into small pieces, boil the water, put it in a pot until it is 70% cooked, and take it out.

Dishes and soups are separated on one side. (Commonly used vegetables are onions, carrots, potatoes, pumpkins, broccoli, straw mushrooms, Chinese cabbage and so on.

When cooking, first cook carrots, potatoes, pumpkins and other vegetables that are difficult to cook until they are half cooked, and then add other vegetables that are easy to cook. 2. Cut the chicken into 2~3cm pieces, add a little salad oil to the pot and fry until golden on both sides.

3. Put the cream in a hot pot, melt the cream with the remaining temperature of the fire, then add the flour and stir-fry until it is butter-like. 4. Add milk, stir quickly and evenly into a paste, and then add the broth.

Note: Don't add the broth all at once, but adjust it according to the consistency of the soup. 5. After the soup is ready, add chicken pieces and vegetables (some of which can be reserved for the decoration of the last dish) and cook for 10~ 15 minutes.

Season with salt and pepper, and adjust the concentration of soup with milk, whipped cream or starch water. 6. If you want to make the soup more fragrant, you can add white wine or cheese before turning off the fire and add coriander after serving.

PS: Heating paste is easy to foam and paste the pot, so you must not use big fire. Instead, heat the pot first, put the cream in, then turn off the fire and use the remaining temperature of the pot to melt the cream (step 3). In addition, heating a little salad oil first and then adding cream can also prevent the pot from burning.

6. Mango Mu Si Cake Material: 1. Water 50g sugar10g fresh mango meat100g lemon juice 50g mango sauce 50g (I made it myself with a toaster, so I can cook it myself without a toaster. Peel mango and cut into pieces, put it in a pot and heat it until it is out of the pot, then add half the sugar of mango, cook it on low heat until it is thick, and before it is out of the pot. Commercially available) 2. 325g of milk, 50g of sugar, 80g of egg yolk, 20g of gelatin tablets (soak in ice water before use, and melt gelatin powder with cold milk before heating to make it absorb water) 3. Dispelling 675g whipped cream (wet foaming): 1. Mix water, sugar and fresh materials in 1.

2. Heat the milk and sugar in the material to 2-60 degrees (if there is no thermometer, just feel it, and don't let it boil, or the egg yolk will turn into flowers when you put it next), add the egg yolk with low heat, and fully stir (I use eggs to pump) to form a uniform liquid (there can be no precipitation and caking, otherwise it will affect the taste. If there are lumps or egg flowers, you can filter them with a fine sieve and put them into the bubble. 3. Mix the method 1 and 2 times into the material 3, and mix into a uniform paste.

4. Put a cake at the bottom of the mold, fill it with Mu Si, spread another cake, fill it with stuffing, smooth it, put another cake, and finally fill it with Mu Si.

What can cream do?

Homemade ice cream materials: whipped cream (100ml) and milk (100ml).

Accessories: 20g sugar, vanilla powder, cocoa powder or a little coffee. Practice: 1. Add sugar to the whipped cream several times.

2. Add the milk to 1 and mix well. 3. According to the taste, add vanilla extract, cocoa powder and shredded coconut.

If you don't have these raw materials, you don't need to add anything, it's just as delicious. Put it in the refrigerator, take it out half an hour later, and find that the surface layer has frozen, and the bottom layer is still liquid.

Stir well and freeze. After half an hour, take it out and stir it, so there are three.

Wait until all the liquid becomes solid. If you like it hard, freeze it for a while.

I like it soft. Freeze it less for a while. Ingredients of cream pudding: cream 150g, milk 50g, flour 200g (increase or decrease according to your own taste) Ingredients: sugar 150g, egg 150g, baking powder 10g, and a spoonful of vanilla extract (without adding) Tools: two containers, electric.

2. Break the eggs into liquid and add them into the stirred cream syrup for later use. Key point: every time you add the egg liquid, you must stir it thoroughly, so that the pudding will be smooth! 3. Mix flour, baking powder and milk, stir well with a blender, add the prepared egg cream syrup, stir well, and then add vanilla extract.

4. Take it out, knead it into dough and divide it into ten small pieces. This is a pudding blank. Key points: the dough hardness should be moderate! 5. Select ten pudding molds, brush a layer of oil in them, sprinkle a little sugar, put the green pudding in, and then seal the mouth with oil paper.

6. Put the mold in a steamer and steam it in boiling water for 30-40 minutes. 7. Take out the steamed pudding and squeeze the source (cocoa jam, strawberry jam, apple jam, etc.). ) put your favorite flavor on it and put it in the refrigerator for three to four hours.

Features: light yellow in color, soft and waxy in fragrance, creamy mushroom soup, milk 900ml salt 2g cream 10g chicken essence 3g olive oil 20ml ham, 2 pieces of flour 60g Tricholoma, and 5 flowers. Production method: 1. Stir-fry the flour with olive oil in the pan until it smells like baked steamed bread. 2. Slice the mushrooms, cut the ham and cut the bread for later use.

3. Roll the fried noodles a few times with a rolling pin, remove the meatballs and add a little water to make a paste. 4. Pour the milk and cream into the pot and cook with slow fire; Add mushrooms, ham and fried batter, stir well and bring to a boil.

Production time: about 30 minutes. Ingredients: ground meat 1/2 cups, onion 1/4, 2 tablespoons cream, 2 tablespoons white wine, diced mushrooms 1/4 cups, macaroni 1 tablespoon, flour 1 tablespoon, and milk 65438. (2) Heat 1 tbsp cream, add onion and minced meat, stir-fry until cooked, add white wine, diced mushrooms, salt and pepper, stir-fry and put away for later use.

(3) Reheat 1 tbsp cream, pour in flour, stir evenly with low heat, and then turn off the heat. Be careful not to burn it. (4) Pour in milk, stir quickly, and cook on medium fire. Pour in fried ground meat while stirring, and cook on low fire for about 3-4 minutes. When it is thick and slippery, you can pour the cooked spaghetti with sauce. If you don't need some olive oil, you can also make cream soup-Creamstew. Ingredients: 50g butter and appropriate salad oil. Low-gluten flour100g, milk 300g, broth (or vegetable boiled juice) 600-800ml, vegetables 400g, chicken 200g, salt and pepper. Appropriate method: 1. Cut the vegetables into small pieces, boil the water, put it in a pot until it is 70% cooked, and take it out.

Dishes and soups are separated on one side. (Commonly used vegetables are onions, carrots, potatoes, pumpkins, broccoli, straw mushrooms, Chinese cabbage and so on.

When cooking, first cook carrots, potatoes, pumpkins and other vegetables that are difficult to cook until they are half cooked, and then add other vegetables that are easy to cook. 2. Cut the chicken into 2~3cm pieces, add a little salad oil to the pot and fry until golden on both sides.

3. Put the cream in a hot pot, melt the cream with the remaining temperature of the fire, then add the flour and stir-fry until it is butter-like. 4. Add milk, stir quickly and evenly into a paste, and then add the broth.

Note: Don't add the broth all at once, but adjust it according to the consistency of the soup. 5. After the soup is ready, add chicken pieces and vegetables (some of which can be reserved for the decoration of the last dish) and cook for 10~ 15 minutes.

Season with salt and pepper, and adjust the concentration of soup with milk, whipped cream or starch water. 6. If you want to make the soup more fragrant, you can add white wine or cheese before turning off the fire and add coriander after serving.

PS: Heating paste is easy to foam and paste the pot, so you must not use big fire. Instead, heat the pot first, put the cream in, then turn off the fire and use the remaining temperature of the pot to melt the cream (step 3). In addition, heating a little salad oil first and then adding cream can also prevent the pot from burning.

Mango Mu Si cake material: 1. Water 50 g sugar 10 g fresh mango meat 100 g lemon juice 50 g mango sauce 50 g (I made it myself with a toaster, and I can make it myself without a toaster. Peel and cut mango into pieces, put it in a pot and heat it until it is out of the pot, then add half the sugar of mango, cook it on low heat until it is thick, and add some rum or wine before taking it out. Commercially available) 2. 325g of milk, 50g of sugar, 80g of egg yolk, 20g of gelatin tablets (soak in ice water before use, and melt gelatin powder with cold milk before heating to make it absorb water) 3. Dispelling 675g whipped cream (wet foaming): 1. Mix water, sugar and fresh materials in 1.

2. Heat the milk and sugar in the material to 2-60 degrees (if there is no thermometer, just feel it, and don't let it boil, or the egg yolk will turn into flowers when you put it next), add the egg yolk with low heat, and fully stir (I use eggs to pump) to form a uniform liquid (there can be no precipitation and caking, otherwise it will affect the taste. If there are lumps or egg flowers, you can filter them with a fine sieve and put them into the bubble. 3. Mix the method 1 and 2 times into the material 3, and mix into a uniform paste.

4. Put a cake at the bottom of the mold, fill it with Mu Si, spread another cake, fill it with stuffing, smooth it, and put another cake.

What can thin cream do?

Cream can do many things: First, homemade ice cream material: light cream (100ml) milk (100ml).

Accessories: 20g sugar, vanilla powder, cocoa powder or a little coffee. Practice: 1. Add sugar to the whipped cream several times.

2. Add the milk to 1 and mix well. 3. According to the taste, add vanilla extract, cocoa powder and shredded coconut.

If you don't have these raw materials, you don't need to add anything, it's just as delicious. Put it in the refrigerator, take it out half an hour later, and find that the surface layer has frozen, and the bottom layer is still liquid.

Stir well and freeze. After half an hour, take it out and stir it, so there are three.

Wait until all the liquid becomes solid. If you like it hard, freeze it for a while.

I like it soft. Freeze it less for a while. Second, the cream pudding ingredients: cream 150g, milk 50g, flour 200g (increase or decrease according to your own taste) Ingredients: sugar 150g, eggs 150g, baking powder 10g, a spoonful of vanilla extract (without adding) Tools: two containers.

2. Break the eggs into liquid and add them into the stirred cream syrup for later use. Key point: every time you add the egg liquid, you must stir it thoroughly, so that the pudding will be smooth! 3. Mix flour, baking powder and milk, stir well with a blender, add the prepared egg cream syrup, stir well, and then add vanilla extract.

4. Take it out, knead it into dough and divide it into ten small pieces. This is a pudding blank. Key points: the dough hardness should be moderate! 5. Select ten pudding molds, brush a layer of oil in them, sprinkle a little sugar, put the green pudding in, and then seal the mouth with oil paper.

6. Put the mold in a steamer and steam it in boiling water for 30-40 minutes. 7. Take out the steamed pudding and squeeze the source (cocoa jam, strawberry jam, apple jam, etc.). ) put your favorite flavor on it and put it in the refrigerator for three to four hours.

Third, cream mushroom soup milk 900ml salt 2g cream 10g chicken essence 3g olive oil 20ml ham 2 pieces of flour 60g mushroom 5 production method: 1. Stir-fry the flour with olive oil in the pan until it smells like baked steamed bread. 2. Slice the mushrooms, cut the ham and cut the bread for later use.

3. Roll the fried noodles a few times with a rolling pin, remove the meatballs and add a little water to make a paste. 4. Pour the milk and cream into the pot and cook with slow fire; Add mushrooms, ham and fried batter, stir well and bring to a boil.

Production time: about 30 minutes. 4. Cream spaghetti sauce ingredients: ground meat 1/2 cups, onion 1/4, 2 tablespoons of cream, 2 tablespoons of white wine, diced mushrooms 1/4 cups, macaroni 1 tablespoon, flour 1 tablespoon, and milk 65. (2) Heat 1 tbsp cream, add onion and minced meat, stir-fry until cooked, add white wine, diced mushrooms, salt and pepper, stir-fry and put away for later use.

(3) Reheat 1 tbsp cream, pour in flour, stir evenly with low heat, and then turn off the heat. Be careful not to burn it. (4) Pour in the milk and stir quickly, then boil it on medium heat, pour in the fried ground meat while stirring, and turn the heat down for about 3-4 minutes. When it is thick and smooth, you can pour the cooked spaghetti with sauce. If you don't need olive oil, you can leave it alone. 5. Cream soup material: 300g butter, moderate salad oil and 65430 low-gluten flour. 600~800ml of broth (or vegetable juice), 400g of vegetables, 200g of chicken, and appropriate amount of salt and pepper: 1. Cut the vegetables into small pieces, boil the water, put it in a pot until it is 70% cooked, and take it out.

Dishes and soups are separated on one side. (Commonly used vegetables are onions, carrots, potatoes, pumpkins, broccoli, straw mushrooms, Chinese cabbage and so on.

When cooking, first cook carrots, potatoes, pumpkins and other vegetables that are difficult to cook until they are half cooked, and then add other vegetables that are easy to cook. 2. Cut the chicken into 2~3cm pieces, add a little salad oil to the pot and fry until golden on both sides.

3. Put the cream in a hot pot, melt the cream with the remaining temperature of the fire, then add the flour and stir-fry until it is butter-like. 4. Add milk, stir quickly and evenly into a paste, and then add the broth.

Note: Don't add the broth all at once, but adjust it according to the consistency of the soup. 5. After the soup is ready, add chicken pieces and vegetables (some of which can be reserved for the decoration of the last dish) and cook for 10~ 15 minutes.

Season with salt and pepper, and adjust the concentration of soup with milk, whipped cream or starch water. 6. If you want to make the soup more fragrant, you can add white wine or cheese before turning off the fire and add coriander after serving.

PS: Heating paste is easy to foam and paste the pot, so you must not use big fire. Instead, you should first heat the pot, put the cream in it, then turn off the fire and use the remaining temperature of the pot to melt the cream (step 3). In addition, heating a little salad oil first and then adding cream can also prevent the pot from burning.

6. Mango Mu Si Cake Material: 1. Water 50g sugar10g fresh mango meat100g lemon juice 50g mango sauce 50g (I made it myself with a toaster, so I can cook it myself without a toaster. Peel mango and cut into pieces, put it in a pot and heat it until it is out of the pot, then add half the sugar of mango, cook it on low heat until it is thick, and before it is out of the pot. Commercially available) 2. 325g of milk, 50g of sugar, 80g of egg yolk, 20g of gelatin tablets (soak in ice water before use, and melt gelatin powder with cold milk before heating to make it absorb water) 3. Dispelling 675g whipped cream (wet foaming): 1. Mix water, sugar and fresh materials in 1.

2. Heat the milk and sugar in the material to 2-60 degrees (if there is no thermometer, just feel it, and don't let it boil, or the egg yolk will turn into flowers when you put it next), add the egg yolk with low heat, and fully stir (I use eggs to pump) to form a uniform liquid (there can be no precipitation and caking, otherwise it will affect the taste. If there are lumps or egg flowers, you can filter them with a fine sieve and put them into the bubble. 3. Mix the method 1 and 2 times into the material 3, and mix into a uniform paste.

4. Put a cake at the bottom of the mold, fill it with Mu Si, spread another cake, fill it with stuffing, smooth it, put another cake, and finally fill it with Mu Si until it is flat. Put it in.

What can cream do?

Cream lily soup (western style)

Ingredients: 250g lily, 2000g cream soup.

Exercise:

Remove the old leaves and roots of lily, wash them, put them in a boiling water pot, take them out and cut them into pieces 7.5 mm long and 4.5 mm wide. When serving, put the lily slices into the cream soup, stir them evenly, put them on the fire to boil, then take them out of the pot and put them in the 10 soup pot.

Fruit puffs material:

Eggs 1

50 ml of water

30 grams of cream

30 grams of flour

Foam cream material: 200 cc heavy cream, 3 tablespoons sugar.

In addition, prepare 16 small strawberries and 2 kiwis.

Prepare in advance: add sugar to the whipped cream and beat it into 80% foamed cream, and divide it into two halves. Eight strawberries were pedicled, chopped and mixed with half a amount of foaming cream to make strawberry fresh cream. Peel kiwi fruit, cut it into eight triangles (cut into two pieces horizontally, each piece into four small fan-shaped pieces), then chop the rest and mix it with the other half of the fresh cream to make kiwi fresh cream.

Exercise:

1. Put the water and cream in a small pot, cook over medium heat until the cream melts, then turn off the heat and sift in the flour.

2. Stir until there is no powder, then put it in a medium fire and heat it for about 30 seconds while stirring.

3. Leave the pot and fire, pour the broken egg juice in 2~3 times, and stir until the surface is shiny and smooth.

4. Take a spoon, wet the spoon, scoop out the batter, about one tablespoon each, put it on a lightly oiled baking tray and bake for about 8 minutes.

5. Bake until golden brown and swell.

6. After cooling, cut off the top 1/3, fill 8 pieces with strawberry cream and decorate with strawberries; The remaining eight are filled with kiwi cream and decorated with small fan-shaped kiwi slices.

Bake at about 300 degrees Fahrenheit, but still be careful to burn. If the oven is unevenly heated, take it out and change it.

What can I do with cream? Common recipes for cream.

Cream is mostly used to make cakes or ice cream, and some cream is also used in some desserts. Cream is not only used in these desserts and snacks, but also can be made into delicious dishes. You can make delicious dishes with cream, so what dishes can you make with cream? What delicious food can cream cook? There must be someone who loves cream who is very interested in this dish cooked with cream, right? You can use it to make some western-style desserts, and then use it to make some soup, which is delicious and nutritious. Let's take a look at the common recipes of cream.

What can you 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.

Common recipes for cream: mushroom cream soup cream has another problem. 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.

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. Recipe: 500g of cream cabbage, 75g of cream, seasoning salt, chicken essence and pepper. 1. Wash the cabbage, cut it into small pieces, blanch it in a boiling water pot, take it out and let it cool.

Water control. 2. Set the pot on fire, pour in the cream and heat it, pour in the dried cabbage, stir-fry over high heat until it is slightly yellow, and season with salt, pepper and chicken essence.

Tip: stir-fry cabbage with fast fire, and the loss of vitamin C is the least. Specifically, when cooking, the firepower should be large, and vegetables should be added after the oil temperature rises to quickly become vegetables; If you are cooking soup, wait until the soup is boiled before putting the food, and cover it when cooking.

Nutritionists have analyzed that Chinese cabbage contains vitamin C and vitamin E, which has the functions of anti-oxidation, anti-aging, improving human immunity, stimulating appetite, promoting digestion and preventing constipation. Mushroom cream soup can be made of cream, which is several times more nutritious than fresh milk. You can also eat it with Chinese cabbage, which is sweet and crisp, so that eating Chinese cabbage can supplement vitamin C and vitamin E, and at the same time, it can also play an antioxidant role.

What can whipped cream do?

Light cream, also known as thin cream, generally refers to animal cream that can be used to decorate flowers. The fat content is generally 35%. After being sent into a solid state, it is the cream dotted on the cake. Compared with vegetable cream, it is healthier, because there is no sugar added, so it is called whipped cream. Add sugar when you send it away The usage is basically the same as that of vegetable cream, but the melting point is lower than that of vegetable cream. Cream can play many roles in making cakes. Here are some common usages.

food

Lemon; Pastry materials; Black tea; Use gum, etc.

Methods/steps

Boil the light cream with low heat, then add lemon juice, agglomerate and cool, and you can make simple cheese.

Cream mixed with pastry materials can also be used to make tiramisu.

Light milk and black tea are mixed to make rich milk tea.

Vegetable soup is a milk-flavored vegetable soup made by mixing light milk and coconut milk.

The homemade cold drink is stirred with whipped cream and then with condensed milk.

Mixing whipped cream with chewing gum can make cream easier to form. You can use it to decorate flowers and make cakes.