We all know that whipping cream is a very good baking seasoning that can improve the taste of food. Bread is a very popular Western dessert, so can whipped cream be used to make bread? You might as well find out with me! What kind of milk tea can be made with whipped cream?

The characteristic of Yuanyang milk tea is that the aroma of milk is blended with the aroma of coffee. The milk part of the milk tea tastes better with whipped cream! The best ratio of black tea, milk and coffee is 1:1:1

Method:

1. Take a pot, put water in and boil;

2. Put the black tea into the cup, pour in boiling water, steep for 5 minutes, and filter out the black tea juice;

3. Pour the light cream into the brewed black tea, stir well to make milk tea;

4. Pour pure coffee powder into the teacup, pour in boiling water, and stir evenly;

5. Pour the prepared milk tea into the coffee, then add fine sugar and mix Just make it even. Can whipped cream be used to make bread?

Yes.

Whipped cream is a kind of dairy product. In a general sense, dairy products play a role in comprehensively improving the quality of bread in bread making. Its functions are as follows:

1. Improve dough strength and mixing ability. Dairy contains a large amount of milk protein, which has a certain strengthening effect on gluten, improves dough gluten and dough strength, and will not cause over-mixing due to prolonged mixing time.

2. Improve the fermentation endurance of the dough. Dairy can improve the fermentation endurance of dough and prevent it from becoming over-fermented old dough due to prolonged fermentation time. This is because the large amount of protein contained in dairy has a certain buffering effect on the changes in dough fermentation pH, so that the pH of the dough will not change too much. Big changes ensure the normal fermentation of the dough.

3. Improve the organization of the product. Since dairy products increase dough strength, fermentation endurance and air-holding properties, products containing dairy products are uniform, soft, crisp and elastic.

4. Delay the aging of products. The protein, lactose, minerals, etc. in milk have anti-aging effects.

5. Give the product a rich milky flavor. The fat in dairy products gives people a rich milky flavor. Add it to baked goods to volatilize low-molecular fatty acids during baking, making the milky aroma richer and the flavor more elegant when eaten.

6. Improve the nutritional value of products. Milk is rich in protein and essential amino acids required by the human body, as well as vitamins and minerals. What is the fastest way to consume light cream? Light cream fermented small cake

Ingredients:

150g light cream, 100g low-gluten flour, 35g white sugar, 1g dry yeast, 1 egg< /p>

Method:

① Mix the light cream and white sugar evenly, heat it in the microwave to warm the light cream, it is best to stir until the white sugar dissolves, add dry yeast, stir evenly, and let stand Leave for 15-20 minutes to activate the yeast.

② If you can see some small bubbles on the surface, add an egg and mix well. Add sifted flour and mix well. Ladle the mixed batter into the mold. Preheat the oven to 180 degrees, middle layer, 15 -About 20 minutes, depending on the coloring level. Cream caramel sauce

Ingredients:

300ML whipping cream, 54G butter, 240G white sugar

Method:

Put the white sugar Put it into a pot and cook it dry. When the sugar starts to melt, be careful to stir. Keep it boiling until all the sugar has melted. Add the butter cut into small pieces and quickly release the heat and bubble. Add warm whipped cream and stir well, cook for a while until it bubbles and then turn off the heat. Light Cream Braided Bread

Ingredients:

30g powdered sugar, 50g low-gluten flour, 5g milk powder, 200g high-gluten flour, 30g fine sugar, butter + raw materials 420g, 1/4 tsp salt, one egg yolk, 3g yeast, 100g light cream, 40g fresh milk, 40g raisins

Method:

①Place Mix the flour evenly. The butter does not need to be softened and should remain solid. Cut into small pieces and put them into the flour basin. Knead them into fine particles with your hands. If the mixture is not small the first time, you can continue after a while until it dries out. Soak the raisins in Huajianzui fruit wine until soft to absorb the aroma of the wine.

②Put the other ingredients except butter and raisins into the barrel of the bread machine in the order of liquid first and then solid. Do not let the salt and sugar come into contact with each other. Use a bread machine to make the dough and knead it once, then add butter and perform a dough making function until it reaches the expansion stage.

③After kneading, take out the dough and knead the soaked raisins into the dough. Put the kneaded dough into a basin and let it ferment in a warm place for about 1 and a half hours until it doubles in size. Dip your fingers into the dough and press it into the dough until it doesn't shrink back.

④ Divide the dough into 6 equal portions, roll into a ball, cover with plastic wrap and let rest for 15 minutes. Take a piece of relaxed dough and shape it into a long strip of about 28cm. Make the rest according to this method.

⑤ Follow the braiding method and braid it into a braid shape. It does not need to be too tight, just use a natural technique. Put it on the baking tray and let it ferment for about 30 minutes. After fermentation, brush the surface with egg wash, sprinkle with crispy chips, and heat in a preheated 175-degree oven for about 20 minutes. Cream Ice Brick

Ingredients:

240ML whipping cream, 140ML milk, 2 egg yolks, 1.5 tablespoons vanilla wine, 90G white sugar

Method:

① Add sugar to egg yolks and beat until white, add to milk and mix well, boil for a few seconds, cool and then refrigerate for 1 hour until ready to use.

② Whip the light cream and vanilla wine, then add the refrigerated egg milk, beat until fluffy, pour into a square container lined with oil paper, and freeze in the refrigerator until hard.