2 boxes 125g cream. Buy another box of pure milk, the dosage is 350ml. Then put the cream in a stainless steel container and beat it in one direction with an egg beater. During the beating, add milk and fine sand sugar three times. It is best to put ice water under the container. It is easier to beat cream when the temperature is low. This process is very hard and will take a long time (electric egg beater is recommended, which is efficient and labor-saving). When the cream is made, it becomes sweet and delicious, soft and dense cake cream.
Cream, also known as ice cream, cream and cream, is a yellow or white fatty semi-solid food extracted from milk and goat milk. It is a dairy product made by homogenizing the top layer of raw milk with high milk fat content.
Cream is the main food for people in western countries and some industrialized countries in the East. Cream extracted from milk is called natural cream. Although it has certain nutritional value, it contains high cholesterol, and it is very expensive to extract one catty of cream per kilo of milk. Only a small part of the cream people eat is natural cream, and most of it is second-generation hydrogenated cream.
This kind of cream, which takes vegetable oil as raw material and adopts oil hydrogenation technology, reduces part of cholesterol content and can also be produced on a larger scale. However, it loses linoleic acid, a valuable nutrient in vegetable oil, and contains trans fatty acids harmful to human health.
According to the current reports, the harm of trans fatty acids is mainly manifested in the relationship between trans fatty acids and cardiovascular diseases. Trans fatty acids, such as margarine, will reduce the content of beneficial high-density lipoprotein cholesterol and increase the harmful low-density lipoprotein cholesterol.
Once the concentration of low-density lipoprotein cholesterol in blood increases, cardiovascular and cerebrovascular diseases, arteriosclerosis, diabetes, breast cancer and Alzheimer's disease may be induced. The United States, Denmark, Sweden, Germany and other western countries prohibit and restrict the use of margarine containing trans fatty acids.
Denmark first legislated to prohibit the use of more than 2% trans fatty acids in oils. In new york, USA, more than 20,000 restaurants are prohibited from using trans fatty acids by law from 2007, and all catering enterprises in the city will completely ban foods containing trans fatty acids before July 2008 1. Since then, the Netherlands, Sweden, Germany, Canada and other countries have also formulated restrictive measures.
Although there is no available scientific data to determine the safe content of trans fatty acids in food, it is certain that the less trans fatty acids are consumed, the better the health. Pregnant women, new mothers who need breastfeeding, children and other special groups should try to reduce the intake of trans fats. In other words, eat less margarine food containing trans fatty acids.
References:
Baidu encyclopedia-cream cake