1, cream is like bean curd residue after being sent, because it is sent too far, showing oil-water separation. It can be restored to its original state with a little heating. Put hot water in the pot, put the bowl with whipped cream in, and basically recover; Second, it can be made into egg tarts, but the taste is slightly worse.

2, the correct way to send cream: put water in the freezer for a while in advance, frozen into ice water, and then take out ice water and cream ready, cream can not be frozen in the freezer, should be placed in the freezer. Pour the cream into a clean container, add white sugar, and add a few milliliters of rum according to your taste. Put the container with cream in ice water. Beat the white sugar evenly with electric egg beater at low speed for about tens of seconds. Then continue to beat while observing, don't overdo it, the eggbeater can pull out the strong angle when it is lifted, and the cream is very delicate at this time, and it is finished.