Cream that can be thickened to make whipped cream

Ultra-detailed novice Bai how to send whipped cream.

What does whipped cream mean?

Simply put, "sending" means pumping air into the liquid. It was liquid before it was sent. After it was delivered, its volume increased several times and it became a "solid" as soft as a feather. Often used in dessert making, it is the foundation that must be mastered.

Because whipped cream is very sensitive to temperature, it must be separated from ice water (not ice, but ice water! ! ! ) send

When you send it away, whether it is electric or manual, you should stick it on the wall of the operation basin, and you can hear the sound of metal colliding with each other (make this sound boldly, and the sound shows that your action is right). This is very important. If you don't stick to the operation basin, only the middle layer or the upper layer will appear, and the whipped cream will become uneven. (Refresh the bought basin with steel balls first, otherwise the cream delivered may be a little gray and have a metallic taste, which is generally not the problem for the operating basin with good quality).

Hold the operation basin with the left hand and the electric egg beater with the right hand, and draw a circle clockwise close to the basin wall at a speed of about 1 sec.

At first, it was a liquid slightly thicker than milk.

It's starting to be made, and big bubbles appear.

Keep sending, big bubbles become small bubbles.

The liquid began to get heavier and thicker, and the bubbles began to get thinner. At this time, the turnover has probably doubled.

Bubbles are almost invisible to the naked eye, and the whole body is delicate and uniform.

But when you pick it up with an eggbeater, it's still liquid, so there's no way to leave a trace.

Keep sending until you can see the cream slipping when you pick it up with an eggbeater. At this time, it is not a liquid feeling, but a little solid feeling, which can leave a faint trace (6 points).

Novice suggests that you change hands and send it manually at this time. After a while, lift the eggbeater. You can see that the sticky paste has a sharp corner and hangs down. This drooping sharp corner is the sign (once every 7-8 minutes).

Continue to hair, you can see that the paste does not sag, forming a standing angle (finished in 9 minutes)

If you don't notice at this time, keep sending it away, and this will happen soon. The originally soft cream suddenly became very rough, and it was sent by standard.

What should I do if I accidentally send too much whipped cream? Actually, it's not irreparable. If there is extra whipped cream, add some to the whipped cream and stir it carefully with a hand beater, which can remedy it: add the whipped liquid whipped cream to the whipped cream.

Stir gently and evenly

Back to the soft and delicate state.

Let's sort it out for everyone. As long as you remember the following characteristics, you can get all the recipes with whipped cream ~

7-8 minutes to send schematic diagram

Schematic diagram of 9 o'clock dispatching

Course chart

skill

1. The sending tool can be sent manually with an egg beater, or electric egg beater. It takes a certain time to send the milky liquid from the beginning to a slightly sticky liquid, which tests the arm strength, so it is recommended that beginners use electric egg beater before sending it to 6 ~ 7 minutes; The change will be particularly fast in about 7 minutes, and it may pass in a few seconds. At this time, it is recommended to send it by hand. After many operations, you can know when to stop early and what state you will reach. At this time, you can use electric egg beater to get through the whole process.

2. Because the temperature is very high, if the temperature rises a little, the state of whipped cream will get worse, so use whipped cream before sending it away. If you don't use it immediately, you should immediately wrap it in plastic wrap and put it in the refrigerator for refrigeration.

Step 3 eat whipped cream as soon as possible