Materials: Cooking oil one kilogram
Milk powder/fresh milk two kilograms
Practice:
blend together Stir
Making cream cream:
Eggs, sugar into a pot and stir, add the milk, add the temperature while the egg broom, stirring, and wait until the boil together with the white stripped of oil into the beater to whisk, and then Add the rum to make a copy of the cream.
The problem of whipping cream:
I briefly summarize my own experience, not enough, please other sisters to add ha.
1) buy back the frozen cream, divided into several parts, respectively, in the plastic wrap frozen, so that each time you use, a separate take out a small piece of melting can be.
(Super Ugly Melon Note: I think that for an 8-inch cake, 1/4 of a block of buttercream is enough. I used 1/3 today, which was too much, and had some left over.)
2) Take the desired amount of frozen buttercream (covered in plastic wrap), place it in the freezer and thaw it. Incidentally, place a large, clean, oil-free, water-free bowl and the head of a whisk, together, in the freezer of the refrigerator.
3) Once the frozen cream has melted in the freezer until there is no ice left, you can take it out and prepare it for whipping.
4) Before you beat it, prepare a bowl of ice water, it is better to whip the cream through the ice water.
5) with an electric mixer on medium speed for about 10 minutes, the cream from the thick, gradually hardened, can easily pull out the sharp corners and does not fall, it's almost ready.
(super ugly melon note: because this cream itself already contains sugar, so do not need to add additional sugar whipped. If you buy light cream, then you'll have to put in sugar to whip it in small portions as appropriate.)
Whipping book (vegetable cream, whipped cream, egg white, cream and whole egg) ZT whipped cream whipping method
1. Pour the half-refrigerated whipped cream into the mixing bowl, and its whipped cream temperature between 0℃~5℃ is the best. The best time for whipping is when the whipped cream is half-refrigerated and can be easily poured out of the jar, and when the emulsion contains crushed ice and can flow.
2. Use a mesh mixer to whip the whipped cream quickly. If the whipped cream has ice in it, whip it on medium speed until the ice is completely gone, then switch to fast speed.
3. When whipping, the whipped cream will gradually develop a thicker consistency and volume.
4. Continue to whisk until nearly finished, you can see the whipped cream has obvious plastic pattern, then you can stop whipping.
5. The whipped cream, called "foam whipped cream", should be glossy and have good elasticity and plasticity.
6. The whipped cream can be stored in the refrigerator in a different container or with the mixing bowl. The best way to use it is to use it up within 40 minutes after whipping, so it is better to whip it in small quantities.
7. If you find the whipped cream is too thin and soft when you finish whipping, you can whip it again immediately until it becomes malleable, or if it has been stored in the refrigerator for too long and lacks malleability, you can whip it again or whip it with new whipped cream.
8. If the whipped cream is over whipped, the volume is reduced and the texture is rough, the particles are large and have the state of branching without elasticity and luster, then you can add new whipped cream and then whipped again to get the plasticity state that it should have.
9. If the whipped cream is outdated or the amount is too much, you can store it in the freezer and save it for the next time you add new whipped cream to whip it together without affecting the condition and quality.
There are two ways to make foamy whipped cream:
1. Add Ghirardine:
For each cup of whipped cream, add one teaspoon (5ml) of Ghirardine and two tablespoons (30ml) of hot water.
Stir in the giardiniera and hot water until dissolved and set aside until cooled, keeping it liquid. Beat the whipping cream until soft and peaked, then slowly add the julienne to the whipped cream and beat until it is done.
2. Add cornstarch:
For each cup of whipped cream, add two tablespoons (30 ml) of powdered sugar and one tablespoon (15 ml) of cornstarch.
Mix the powdered sugar and cornstarch first. Take 1/4 cup of whipping cream and heat it up, then add the cornstarch and stir it until it dissolves, let it cool down to room temperature and set aside.
Whip the remaining 3/4 cup of whipping cream and slowly add the cornstarch water to the whipped cream until it reaches the finishing stage.
Other whipped cream facts:
1. 1 cup of whipped cream = 2 cups of whipped topping (i.e., whipped topping)
2. One cup of whipped topping is required to frost an eight- or nine-inch cake. For a double-layer cake, one cup of whipped cream should be used for the middle layer, plus one cup of whipped cream for the top layer, for a total of 3 cups of whipped cream.
3. Similarly, for a three-layer cake, 4 cups of whipped cream is needed.
Vegetable cream (light cream):
Storage: Note:
Unopened cream can be stored at -18℃ for up to one year, i.e. 2℃-7℃ for two weeks.
Unwhipped cream should not be thawed or frozen repeatedly during storage. Otherwise, it will affect the quality of the cream.
Whipped cream, can be stored at 2 ℃ -7 ℃ refrigerator for three days.
Whipping: Note:
Place the unwhipped cream in the refrigerator at 2℃-7℃ for more than 24 to 48 hours, and then take it out after it is completely thawed.
The temperature of the cream before whipping should not be higher than 10℃, and any temperature lower than 7℃ will affect the stability of the cream and the amount of whipping.
Shake the cream gently and pour it into the mixing bowl. The temperature of the liquid cream should be 7℃-10℃, and the volume of the mixing bowl should be 10%-25% (the product should be whipped to the maximum diameter of the mixing ball).
Too high or too low room temperature will affect the quality and stability of the whipped cream.
Whip at medium or high speed, (160-260 rpm is sufficient), until the gloss disappears and soft peaks appear.
Place the unwhipped cream in the mixing cylinder, the volume should not be less than 10% of the cylinder volume, nor higher than 25% of the cylinder volume, otherwise it will affect the quality of the product.
High or low room temperature will affect the quality and stability of the whipped cream.
Use: Note:
Whipped cream is ready to use, to be used whipped cream should be stored in a refrigerator with a lid.
Whipped cream is very versatile, not limited to buttercream decoration.
Buttercream can be used for cake layers, toppings and decorations.
Cream can also be used to make frozen custard cups and fruit salads.
Finished product storage: Note:
Decorated buttercream must be kept in the freezer.
It should not be kept at room temperature.
Whipping of egg whites
Tips:
Choose egg whites of fresh eggs, can not be stained with water, yolks and oil, in winter, use about 40 degrees of warm water to pad under the beating basin, a few drops of white vinegar before beating, put 1ml of corn starch when you put the sugar, it is best to use 20 grams of sugar with each egg white, it is very easy to whip.
Summer to keep the temperature of the egg white at about 23 degrees, if the temperature is too high, to put in the refrigerator for a few minutes, and then beat.
To make a successful and delicious cake, in addition to the correct proportion of ingredients, egg white whipping is one of the most important key, for beginners, usually as long as you can beat the beautiful egg white, which also means that not far away from success, the following is the three main keys to egg white whipping:
Whisk/Whipper
Whisking or mixing the ingredients, the most commonly used melon type (melon type), the most common type (melon type), the most commonly used type (melon type), the most commonly used type (melon type). The most commonly used are melon (straight), spiral and electric whisks. Melon whisks are the most versatile and can be used for whisking eggs, mixing ingredients and whipping cream, whipped cream, etc. The more the number of rings, the easier it is to whisk; spiral whisks are good for whisking eggs and whipped cream; electric whisks are the most time-saving and labor-saving.
1. Add sugar
First of all, the egg white should be placed in a clean, oil-free, water-free round-bottomed container, using a whisk to beat in the same direction, to the emergence of large bubbles, you can add sugar to the egg white in small increments, at this time to add sugar to help the egg white froth into the air, increase the volume of the egg white foam.
2. Wet foam
Egg whites have been whisking, small bubbles will be more and more, until the whole become like whipped cream white foam, at this time will be lifted up the whisk, egg white foam will still be from the whisk drops down, this stage is called "wet foam", suitable for making angel food cake.
3. Dry Foam (or Rigid Foam)
Wet Foam continues to be whipped to the point where the egg white foam will not drip down when the whisk is lifted, this is called Dry Foam or Rigid Foam, and this stage of the egg white paste is suitable for making chiffon cake, or decorative egg whites for lemon pie.
Whole egg whipping
Whole egg contains egg yolk grease, which will hinder the whipping of egg white, but because the egg yolk contains lecithin and cholesterol and other emulsifiers in addition to oil, in the yolk and egg white 1:2 ratio, the yolk's emulsifying effect increases, and it is easy to form a viscous, creamy foam with the egg white and the air wrapped into the egg white, so you can still send out the detailed foam is sponge. The cake is one of the main methods of making sponge cake.
1.mixing and heating
Whole egg whipping because the yolk contains oil, so the speed is not as fast as the egg white whipping, if the egg before whipping a little warmed to 38 ~ 43 ℃, you can reduce the consistency of the yolk, and accelerate the foaming nature of the egg. At this time, the sugar and the whole egg mix well, and then placed on the stove to heat, heating must be constantly stirred with a whisk to prevent the material is not evenly heated.
2. Foam is delicate
Start to use a whisk to quickly and continuously mix until the egg begins to whiten, the foam begins to become detailed from coarse, and the volume of the egg is also larger, with a whisk to pick up the foam, the foam will still be dripping down.
3. Whipping is complete
Slowly whisk for a few moments, the foam color will be whitish milky yellow, and the foam has reached the state of uniformity and meticulousness, smooth and stable, with a whisk or rubber spatula, the foam consistency is larger and slowly flow down, at this time it is said to be whipping is complete, you can be ready to add the sifted flour and other materials into the batter.
Butter whipping
The melting point of butter is about 30°C. Depending on the needs of the production, there are two different ways to soften the butter or melt it completely. For example, in the case of batter cakes, the cream must be whipped and mixed with air to soften the texture and expand the volume of the cake, while in the case of fillings, most of the cream must be melted and then added to the ingredients and mixed well.
1. Warm the cream:
The texture of the cream will harden when it is refrigerated or frozen. The way to soften the cream is to take it out of the ice and leave it at room temperature to soften, and the time it takes to soften depends on whether the cream was refrigerated or frozen, the quantity of the cream, and the temperature at the time. The cream should be softened to the point where it can be easily pressed into a depression with a finger.
2. Mix with sugar:
Whisk the cream with a whisk until it is white and bulky, then add the powdered sugar and salt to the cream, and continue to whisk until the powdered sugar is completely melted and the batter has a smooth texture.
3. Whip finished:
The finished batter should be smooth and detailed, the color is yellowish, and the batter will not drip down to the extent that it has been lifted by the whisk, even if it is finished, the batter of this one is most suitable for use in the production of heavy cream cake, add different spices and fillings to mix that into different flavors of the pengsong cake Europe.