2. Animal cream is also called whipped cream. Pure milk is concentrated by physical method, and emulsifier and thickener are added. However, dairy products with fat content of 35-38% have smooth taste, rich milk flavor and higher price, which are generally used in high-end cake shops.

3. Vegetable butter is also called hydrogenated vegetable oil or trans fatty acid or margarine. It is the product of hydrogenation catalysis of ordinary vegetable oil at a certain temperature and pressure (also the synthesis of chemical products and flavors). Because it can not only prolong the shelf life, but also make the cake more crisp; At the same time, it is widely used in food processing because of its high melting point and solid shape at room temperature. Hydrogenation makes vegetable oil more saturated. Or converting cis fatty acids into trans fatty acids. This oil is found in most western cakes and biscuits.