Generally, the cream used in cake houses and star hotels is vegetable cream. Vegetable cream is a substitute for light cream, mainly hydrogenated vegetable oils to replace milk fat, invented in 1945 by Mr. Weiyi in the United States. It is favored by bakeries and starred hotels all over the world because it is highly usable and more food-safe. Vegetable butter is cholesterol-free but contains high levels of trans fatty acids.
Question 2: What is the difference between light cream and butter? Light cream is made from the top layer of fat of milk, containing five times more fat than fresh milk, and is often used to add it to coffee, tea and other beverages, as well as Western red cabbage soup, and is also used to make chocolate candies, Western pastries, and ice cream, and other food production.
Cream is also called thin cream, which is obtained in the separation of whole milk. During the process of separation, the fat in the milk is different because of its specific gravity, and the lighter mass of fat globules floats to the top and becomes cream. The fat content in cream is only 20-30% of that in whole milk. Many people think that what is used to make cakes in a bakery is cream, which is actually wrong. This "whipped cream" has nothing to do with cream, its main ingredient is vegetable cream, in fact, is hydrogenated vegetable oil, starch hydrolysate, some protein components and other food additives in the mixture. Hydrogenated vegetable oil contains "trans fatty acids", a large number of consumption of the heart has a certain degree of harm, which has been formed in the international **** knowledge, so usually should be eaten as little as possible.
In fact, the difference is relatively large! Light cream as the name suggests is no flavor or a small amount of flavor, light cream is from the milk in the physical examination out, generally more commonly used in Western hot dishes, basically all the cream dishes such as cream of mushroom soup soup soup, cream of prawns spaghetti pasta such as pasta, cream h oysters, a lot of a lot of!
Sweet cream is basically vegetable cream, sweet flavor is relatively thick, are generally used to make cakes as well as cold room part of the production of salads.
Cake store's are also made with sweet cream for all cakes.
The owner said with egg whites are basically samples or ornaments and so on only made with egg whites with agar and other additives! It's very hard! It's not edible at all!
The owner if you like to go to a bigger and more complete supermarket to buy that kind of sweet cream, and then go home with a whisk in a round basin in a strong beat! You'll be rewarded! It will build your wrist strength as well as your arm strength! And you'll have your cake and eat it too!
But don't put too much in at once! Because when you're whisking you'll realize it's more and more, bigger and harder!
Question 3: What is animal light cream Animal whipped cream is obtained by separating the fat from the milk. Light cream, also called thin cream, generally refers to animal cream that can be whipped for laminating, the fat content is generally 35%, no sugar! That's why it's called light cream. It is a
Question 4: Cream Light cream Unsalted cream what is the difference In fact, it is this way:
Cream is "butter", English: Butter, divided into unsalted butter and salted butter two kinds of; so you said "cream" and "unsalted butter" and "cream" and "unsalted butter".
The cream is "butter", which is divided into unsalted butter and salted butter; therefore, what you call "cream" and "unsalted butter" are both in this category.
Light cream, English: Fresh Cream, it is different from the cream, is a kind of liquid whipped cream; there are animal and vegetable points, animal whipped cream is extracted from milk, thicker and more viscous than milk, there are two kinds of sweet and light flavor; general vegetable cream (i.e., margarine) with sugar is more, and the animal does not add sugar is more. It is the main ingredient for whipping up to make cakes.
-- for your reference
Question 5: What is light cream Hello friend!
Light cream is also called thin cream,
generally refers to the animal cream that can be whipped for laminating, the fat content is generally 35%, does not contain sugar! So called light cream. It is a
Question 6: What brand of light cream is good? 5 points Blue Windmill (Pritchitts Millac)
Overall score: 9.5 points
Flavor color
50% whiteness, creamy, mellow flavor, heavy grease.
Whip time 1 min 6 sec
Whip effect
Fastest whipping, but average volume, fine surface, thick texture.
Stability Index
Excellent stability, not easy to melt.
Recommended for a variety of uses related to light cream can be used.
Titan (ELLE & VIRE)
Overall Score: 9.5
Flavor Color
95% whiteness, mellow milky taste, light mouthfeel, with a little greasy aftertaste.
Whip time 2 minutes 08 seconds
Whip effect
Relatively easy to whip, fine surface, thick texture, medium volume.
Stability Index
Good stability.
Recommended for a variety of uses related to light cream can be used.
President
Overall Score: 9
Flavor Color
70% whiteness, creamy and rich, good taste, lighter, smooth in the mouth, with a natural milky flavor.
Whipping time 2 minutes 28 seconds
Whipping effect
Average whipping speed, smooth surface, dense and thick texture, slight increase in whipping volume.
Stability Index
Average stability.
Recommended for a variety of uses related to light cream can be used.
Purple Windmill (Pritchitts Lakeland)
Overall Score: 8.5
Flavor Color
55% whiteness, light creamy flavor, and light texture.
Whip time 2 minutes 20 seconds
Whip time
Average whip speed, thick texture.
Whipping effect
Average stability.
Recommended for ice cream, cheese, cookies, cooking and simple laminating.
Sterilgarda
Overall Score: 8
Flavor Color
85% whiteness, light taste, no noticeable aftertaste, average aroma, not mellow enough.
Whipping time 1 minute 33 seconds
Whipping effect
Easier to whip, average whipping, with an increase in volume.
Stability Index
Good stability.
Recommended for spreading, cookies, ice cream, beverage garnishing, cheese, cooking.
Anchor
Overall Score: 7
Flavor Color
65% whiteness, creamy, a little burnt in the aftertaste, average taste, slightly fishy.
Whipping time 2 minutes 40 seconds
Whipping effect
More difficult to whip, there is an increase in the volume of whipping, the effect is stiff, the texture is slightly loose, easy to beat.
Stability index
Poor stability, easy to melt.
Recommended for ice cream, cheesecake, cookies, cooking.
Oldenburger
Overall score: 6.5
Flavor color
60% whiteness, slightly milky, slightly fishy.
Whipping time 3 minutes 40 seconds
Whipping results
Difficult to whip, whipped volume, smooth surface, easy to beat, average results.
Stability Index
Poor stability, sensitive to temperature.
Recommended for ice cream, cheese, cookies, cooking, simple framing.
Nestle
Overall Score: 6
Flavor Color
80% whiteness, light milky taste, immoderate aftertaste, cloying mouthfeel.
Whip time 1 minute 30 seconds
Whip effect
Fast, smooth, whipped volume, but fluffy texture.
Stability Index
Poor stability, especially melting.
Recommended for ice cream, cheesecake, cookies, cooking. ... >>
Question 7: Is light cream light cream? Yes, actually cream is butter.
Question 8: What can you do with light cream Cream can do a lot of things:
One, homemade ice cream
Ingredients: light cream (100ml) Milk (100ml) .
Accessories: sugar 20g, vanilla, cocoa powder or a little coffee.
Directions:
1. Whip the light cream with sugar in batches.
2. Add milk to 1, stir well.
3. According to taste vanilla flavored with vanilla extract, cocoa flavored with cocoa powder, shredded coconut added in moderation. If you don't have these ingredients, you can not add anything, as delicious.
4. into the refrigerator, half an hour later to take out, found that the surface layer has been frozen, the following is still liquid. Stir them well and freeze again. Half an hour later and then take out and stir, as is the case three. Wait for all the liquid to become solid. If you like it harder, freeze it longer. If you like it softer, freeze it less.
Second, cream pudding
Ingredients:
150 grams of cream, 50 grams of milk, 200 grams of flour (according to their own tastes increase or decrease)
Ingredients:
150 grams of sugar, 150 grams of eggs, 10 grams of baking powder, vanilla extract a spoonful (do not add is also ok)
Tools:
Containers Two containers, one electric mixer, ten molds (preferably metal molds that conduct heat quickly), one steamer, one cage drawer
Preparation:
1,Cream the butter and sugar together and beat with a mixer.
2, beat the egg into liquid, add it to the whipped cream syrup in three times, set aside. Key: Each time you add the egg mixture must be whisked through once, so that the resulting pudding will be smooth and flavorful!
3, flour, baking powder, milk mixed together, stirred with a mixer, add the prepared egg cream syrup, stirring evenly, and then add vanilla extract.
4, take out, knead the dough, divided into ten small pieces, this is the pudding raw material. The point is: the dough should be soft or hard to control the right degree!
5, selected ten pudding molds, brush a layer of oil on the inside, and then sprinkle a little sugar, the pudding billet into, and then use greaseproof paper to seal the mouth.
6, the mold into the cage drawer, set on the pot, with a high fire boiling water steam 30-40 minutes.
7, the steamed pudding out, on top of the squeeze your favorite flavors of source (cocoa sauce, strawberry sauce, applesauce, etc.), into the refrigerator for three to four hours.
Three: Cream of Mushroom Soup
Milk 900ml
Salt 2g
Cream 10g
Chicken 3g
Olive oil 20ml
Ham 2 slices
Flour 60g
Mushroom 5 pieces
Preparation method:
1. ...Sauté the flour in olive oil in a pan until it smells like toasted buns.
2. Cut the portobello mushrooms into thin slices, mince the ham and cut the bread into cubes and set aside.
3. Fried noodles with a rolling pin rolled a few times, remove the ball, add a small amount of water into the paste.
4. Pour the milk and cream into a pot and cook over moderate heat; add the mushrooms, ham and chow mein paste, stir well and bring to a boil.
Preparation time: about 30 minutes
4. Creamy Spaghetti Sauce
Ingredients: 1/2 cup ground meat, 1/4 onion, 2 tablespoons cream, 2 tablespoons white wine, 1/4 cup diced mushrooms, 1 tablespoon pasta, 1 tablespoon flour, 1 cup milk, a pinch each of salt and pepper
Directions: (1) Prepare all the ingredients, and diced onion.
(2) Heat 1 tbsp of cream and sauté the onion and meat until cooked, then add the white wine, mushrooms, salt and pepper and set aside.
(3) Heat another 1 tbsp of cream, pour in the flour, stir well over low heat and remove from heat.
(4) Pour in the milk and stir quickly, evenly open medium heat and cook, stirring while pouring in the sautéed meat, turn the heat down and cook for about 3 to 4 minutes, until the thick and smooth shape can be
Cooked pasta topped with sauce, in a little bit of olive oil can be
If you do not have it, you can not put it ~~
V. Cream Soup
Ingredients: Cream (butter) 50g, salad oil, 100g of low gluten flour, 300g of milk, broth (or vegetable juice) 600-800ml, 400g of vegetables, 200g of chicken, salt, pepper to moderate
method:
1. Vegetables cut into small pieces, water boiled into the pot to cook until 7 maturity, fish out. The vegetables and soup are divided and ready to use.
(Commonly used vegetables are onions, carrots, potatoes, pumpkin, broccoli, straw mushrooms, cabbage, etc.). When cooking vegetables, first cook carrots, potatoes, pumpkin and other hard-to-cook vegetables to 5 maturity, and then add other easy-to-cook vegetables.
2. Cut chicken into 2~3cm pieces and fry in a pan with a little salad oil until golden brown on both sides.
3. Hot pan with cream, remove from the heat with the remaining ...... >>
Question 9: What brand of light cream is good Blue Windmill, Presidential, and Tower are good.
Question ten: what is the light cream in the cream of the cake Generally in order to save costs cream part will use vegetable cream (artificial cream), but the taste is not good