Cream can be used to make many things:

1. Homemade ice cream

Materials: whipping cream (100ml) milk (100ml).

Accessories: 20g sugar, vanilla powder, cocoa powder or a little coffee.

Method:

1. Whisk the light cream with sugar in batches.

2. Add milk to 1 and mix well.

3. According to the taste, add vanilla extract for vanilla flavor, cocoa powder for cocoa flavor, and appropriate amount of shredded coconut. If you don’t have these ingredients, you can add nothing and it will be just as delicious.

4. Put it in the refrigerator and take it out half an hour later. You will find that the surface layer has been frozen and the bottom layer is still liquid. Mix them up and freeze them. Take it out and stir it again after half an hour. If so, do three. Wait until all the liquid becomes solid. If you like it harder, freeze it longer. I like it softer and less frozen.

2. Cream pudding

Ingredients:

150 grams of cream, 50 grams of milk, 200 grams of flour (increase or decrease according to your own taste)

Ingredients:

150 grams of sugar, 150 grams of eggs, 10 grams of baking powder, 1 tablespoon of vanilla extract (it’s ok if you don’t add it)

Tools:

Two containers, one electric mixer, ten molds (preferably metal molds with fast heat conductivity), one steamer and one basket

Preparation method:

1, Mix the cream and sugar together and beat with a mixer.

2. Beat the eggs into liquid and add them to the stirred cream syrup in three batches. Set aside. Key point: Each time you add the egg liquid, stir it thoroughly so that the pudding will be smooth and fragrant!

3. Mix flour, baking powder and milk together, stir well with a mixer, add prepared egg cream syrup, stir well, then add vanilla extract.

4. Take out the dough, knead it into dough, and divide it into ten small pieces. This is the pudding base. Key points: The dough must be moderately soft or hard!

5. Select ten pudding molds, brush them with a layer of oil, sprinkle with a little sugar, put the pudding greens into them, and seal the mouth tightly with oil paper.

6. Put the mold into the cage, place it on the pot, and steam it with boiling water for 30-40 minutes.

7. Take out the steamed pudding, put your favorite flavored sources on top (cocoa jam, strawberry jam, apple jam, etc.), and put it in the refrigerator for three to four hours. .

3. Cream of mushroom soup

Milk 900ml

Salt 2g

Cream 10g

Chicken essence 3g < /p>

Olive oil 20ml

2 slices of ham

60g flour

5 mushrooms

Preparation method:

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1. Stir-fry the flour with olive oil in a pan until it smells like toasted steamed buns.

2. Cut the mushrooms into thin slices, cut the ham into small pieces, and cut the bread into cubes and set aside.

3. Roll the fried noodles with a rolling pin a few times, remove the dough ball, and add a small amount of water to make a paste.

4. Pour the milk and cream into the pot and bring to a simmer; add the mushrooms, ham and fried batter, stir evenly and bring to a boil.

Preparation time: about 30 minutes

4. Creamy pasta sauce

Ingredients: 1/2 cup minced meat, 1/4 onion, 2 cream tablespoon, 2 tablespoons of white wine, 1/4 cup of diced mushrooms, 1 tablespoon of macaroni, 1 tablespoon of flour, 1 cup of milk, a pinch of salt and pepper

Method: (1) Prepare all ingredients OK, dice the onion and set aside.

(2) Heat 1 tablespoon of butter, add onions and minced meat and stir-fry until cooked. Add white wine, diced mushrooms, salt and pepper, stir well and set aside.

(3) Heat another 1 tablespoon of butter, pour in the flour, stir evenly over low heat, then turn off the heat, be careful not to burn it.

(4) Pour in the milk and stir quickly, then cook over medium heat. While stirring, pour in the fried minced meat, turn to low heat and cook for about 3 to 4 minutes, until thick and smooth. You can

Pour the cooked pasta with the sauce and add some olive oil

If not, you can leave it out~~

5 , Cream soup

Ingredients: 50g butter, appropriate amount of salad oil, 100g low-gluten flour, 300g milk, 600~800ml stock (or vegetable juice), 400g vegetables, 200g chicken, salt, pepper Appropriate amount of powder

Method:

1. Cut the vegetables into small pieces, boil the water, put it into the pot and cook until it is 7 mature, then remove it. Keep vegetables and soup separate for later use.

(Commonly used vegetables are onions, carrots, potatoes, pumpkins, broccoli, straw mushrooms, cabbage, etc. When cooking, first cook the hard-to-cook vegetables such as carrots, potatoes, and pumpkins until they are 50% ripe, and then Then add other easy-to-cook vegetables

2. Cut the chicken into 2~3cm pieces, add a little salad oil and fry in the pan until both sides are golden.

3. Heat the pan. Add the butter, remove from the heat and let the remaining heat melt the butter, then add the flour and stir-fry until it becomes ghee.

4. Add the milk, stir quickly to form a paste, and then add the broth. Note: Do not add all the broth at once. Add it and adjust it depending on the thickness of the soup.

5. After the soup is ready, add the chicken pieces and vegetables (reserve some for final decoration) and cook for 10 to 15 minutes. Season with appropriate amounts of salt and pepper during the process, and adjust the concentration of the soup with milk, fresh cream or starch water.

6. If you want the soup to be more fragrant, add white wine before turning off the heat. Or grate cheese, add coriander and other seasonings after serving.

PS: When heating butter, it will easily foam and paste the pan, so be sure not to use high heat. Instead, heat the pan first, put in the butter, and remove from the heat. , use the remaining heat of the pot to melt the butter (step 3). In addition, heating a little salad oil before adding the butter can also prevent the pot from being stuck.

6. Mango Mousse Cake

Materials:

1. 50 grams of water

10 grams of sugar

100 grams of fresh mango pulp

50 grams of lemon juice

50 grams of mango jam (I made it myself with a bread machine. If you don’t have a bread machine, you can also cook it yourself. Peel and dice the mango, heat it in a pot until water comes out, then add half the amount of sugar in the mango, and cook over low heat. Cook until thick. Add some rum or brandy before serving. It tastes better (commercially available ones are also available)

2. 325 grams of milk

50 grams of sugar

80 grams of egg yolk

20 grams of gelatine sheets (soak in ice water until soft before use. If using the same amount of isinglass powder, use cold milk to dissolve the isinglass powder first, let it absorb water and then heat it )

3. Whip 675 grams of fresh cream (wet foaming)

Method:

1. Combine the water, sugar and fresh mango pulp in ingredient 1 , lemon juice, and mango sauce, heat until boiling, remove from heat and let cool.

2. Heat the milk and sugar in ingredient 2 to 60 degrees (if you don’t have a thermometer, just rely on your feeling, don’t let it). It's boiling, otherwise the egg yolk will turn into egg yolks when you put it in), lower the heat, add the egg yolk, and mix thoroughly (I use egg beater) to form a uniform liquid (there should be no sedimentation, agglomeration, etc., otherwise it will affect the taste, if it does appear If there are lumps or egg-like shapes, you can filter them through a fine sieve.) Add the soaked gelatine sheets to dissolve, remove from the heat, and cool with ice water (stir during the cooling period)

3. Mix steps 1 and 2 into ingredients 3 in batches and mix into a uniform paste.

4. Place a piece of cake on the bottom of the mold, pour in the mousse filling, then spread another piece of cake, fill in the filling, and smooth it out. , put another cake slice, and finally pour the mousse filling into the flat mold. Place in the refrigerator to chill until solid, then unmold and ready to decorate.

Recipe for cake base

Ingredients: 4 eggs, 120-150 grams of sugar, 60 ml of milk, 60 ml of salad oil, 1/2 tsp of baking powder, 1/2 teaspoon of salt, 100 grams of low-gluten flour, a few drops of white vinegar or lemon juice, you can use it without it

The method is the same as the ordinary chiffon cake. Preheat the oven to 150 degrees for baking temperature. Go up to the second level, about 40-45 minutes.

7. Fresh milk and jelly mousse

This has the same filling as fresh milk mousse, but with jelly added. The preparation of jelly is very simple. I just use commercially available juice to make it. Because it is made with a small cake mold with a solid bottom, considering the need for demolding, I add one and a half gelatine sheets to 250ML juice. The jelly that comes out is a bit QQ, very refreshing. When filling the mold, first fill the peach jelly liquid, refrigerate and solidify, then pour the mousse filling, put the cake slices, after solidification, soak the cup in hot water (for one second), then take it out and it's OK.

8. Strawberry Cheesecake

Ingredients:

One slice of cake

Cheese filling

1. Cream 250g cheese

2. 100g white sugar

3. 200g strawberries

4. 1 measuring cup of fresh cream (use light cream, the cake will be just right)

5. 1 tablespoon fish gelatin powder (it is recommended to double the amount, otherwise the cake will be very soft)

6. Lemon juice 1/4 measuring cup

Orange jelly:< /p>

Soak a piece of gelatine (5g) in ice water until soft, add it to warm orange juice (about 150ML), stir until it is completely melted, and pour it over the frozen mousse before use. Place on the cake.

Method:

1. Let the cheese soften (because it is winter, I heated it over water for a while and a small part melted), add 50 grams of sugar and beat well (You can also whip it a little, but I personally think the taste will be better).

2. Beat the strawberries into a puree with a blender.

3. Add another 50 grams of sugar to the fresh cream and beat until it is evenly distributed. .

4. Add fish gelatin powder and lemon juice, mix well, and heat over water until melted.

5. Next, pound it into a pot, mix 1 and 2 evenly, and then Add 3 and mix well, and finally add 4 and mix well to form a cheese filling.

6. Use biscuit crumbs + butter or cake slices as the bottom of the mousse mold, pour the cheese filling, and knock the surface a few times to shake it. Flatten it, refrigerate it until it solidifies, and then unmold it for decoration (I use the method of wrapping a hot towel around it, but the process of twisting the hot towel is painful and hot).