First, prepare food materials:
1, 250ml liquid cream (choose liquid cream with at least 30% fat content).
2. Lemon juice 10ml (a proper amount of citric acid can accelerate the foaming of cream and is suitable for pure hand delivery).
Second, prepare tools:
1, eggbeater.
2. A large bowl or basin (note: the foamed cream will be three times larger than the original volume).
Third, the preparation work before production:
Cool all the raw materials. If the temperature is too high, the bubbles of high-fat cream will be broken and it is impossible to mousse. (Refrigerate the ingredients and tools in the refrigerator 1 hour or freeze for 20 minutes).
Fourth, start making:
1. Pour the cream and lemon juice into bowls respectively (20-40g of fine sugar can be added according to your taste).
2, stir the cream: a, manual stirring: try to increase the range of action, stir the air into the cream; B, machine mixing: adjust the speed to medium speed.
3. Stir until the cream can stand up or stick to the stirring head and is not easy to fall off, even if it is successfully made.
There are two kinds of cake cream:
1. Vegetable cream: As mentioned above, vegetable cream is made of soybeans. Although it doesn't taste as fragrant as animal cream, the cake made from it is healthier and meets the standard of people's pursuit of healthy diet at this stage.
2. Animal cream: Animal cream is a milk fat layer obtained from the top of emulsified and homogenized milk. The cake made of this cream is rich in flavor and soft in taste, but it is very high in fat and calories and rich in cholesterol, which is not suitable for obese people.