Butter can't be used to make ice cream. Cream, or ice cream, Ji Ling and klim, is a yellowish-white or white fat semi-solid food obtained from milk and goat milk powder. This is a kind of dairy product made from the upper raw milk with strong milk fat rate before heterogeneity. Because the raw milk is left standing for a period of time, the body fat with relatively low density will float to it. In the process of modern manufacturing procedure, this process is generally carried out by centrifugal dehydrator of separation equipment.
Butter is made from milk After the fresh milk is mixed, the top sticky substance will filter out some water. The key is that the seasoning is rich in nutrition but high in fat, so you don't need to consume too much. Salt-free butter is rarely taken immediately and is generally used as an auxiliary material for cooking ingredients. Cream must be used. Butter is an oil-soluble chemical. Compared with cream, it is less sweet and can inject less gas after eating. However, after the cream is sent away, a lot of gas permeates in, which can make the taste of ice cream more and more delicate.
Cream is often used to make cakes, ice cream, cheesecakes and so on. You can also make bread. Toast with cream is softer. No whipped cream. It can also be replaced by pure milk, which can give full play to the same effect. Just add water to the pot, add Geely powder, add milk after medium heat, mix well and add gelatin and so on.
Add the weighed white sugar into the egg yolk and stir well. Then, the boiled fresh milk is gradually poured into the solution of sugar and egg yolk, fully mixed and proportioned, then transferred to another vessel, gradually heated with low fire to keep the ambient temperature at 70 ~ 75℃, then stopped heating, gradually lowered the ambient temperature until it has a certain mortar consistency, then filtered with a sorting screen (or clean emery cloth), and after the leachate is cooled, salt-free butter is added to take water.