Yes, but before cold storage, it is best to do a good job of sealing, and it is best to put a number of alcohol balls around it, otherwise it may cause the separation of water and oil in cream cheese, leading to extravagance and waste.
1. Can cream cheese be refrigerated?
Cream cheese can be stored in cold storage!
Put a lot of alcohol cotton balls around Zhangkou, and put a lot of alcohol cotton balls in the packaging bag, and cream cheese can be happily put into the refrigerator for freezing! If you are not skillful in oil-water separator, you can try to make Hokkaido cake or souffle, which is not extravagant and wasteful!
Second, how to preserve cream cheese is best.
1. Generally, it is recommended that cream cheese be stored in a frozen state. If you buy a batch, you can cut a hole at one end of the plastic packaging product and squeeze as much as you want for each application. After that, you will squeeze unnecessary gas, seal it with a sealing clip, and store it in the inner part of the refrigerator freezer, which will last for about 3 weeks.
2. You can also boil the whole package of cream cheese with a cleaning knife and cut it into 250g upper and lower pieces according to the laser cutting suggestion, and wrap it in a fresh-keeping bag and put it in a sealed jar for frozen storage, which can last for about 3 weeks.
3. Or freeze and store the laser-cut cheese. Before application, take it down early and put it in the room temperature. Then heat it with boiling water at intervals of 60 degrees, keep the temperature, and mix it while heating. The cheese can basically repair the silky situation.
Third, how to make cream cheese delicious
1. When the room temperature of cream cheese becomes soft, stir until it is silky.
2. Mix the low-gluten flour, white sugar and hair-nourishing flour and sieve them for 3 times, and add them to the cream cheese.
3. Rub by hand, and mix evenly into hard granules.
4. Add the slightly softened salt-free butter and cut it into hard particles, and mix it evenly without too much mixing.
5. Add milk in fractions, pour the milk and knead it into batter. Stir into dry powder and knead into dough (no need to knead repeatedly).
6. Change the batter roll into a roll with a thickness of about 1.5cm, make it look with a grinding tool, or cut it into triangles immediately.
7. Put it in a baking tray and coat the surface with egg white powder.
8. Put it in an electric oven heated by left and right fire 180℃ and bake it in the middle and high floors 18 minutes.