/read_art_sub.php? b=food& a=34 175 1& NoCache= 1 Dad's birthday cake. By the way, let's see how to send the cream (illustrated process).
Beat the cream yourself.
In short, the following materials and tools are needed:
Ingredients: sugar (I use powdered sugar), egg whites of raw eggs, and a box of heavy cream (bought in the store and put together with milk, which belongs to cold storage).
Tools: electric mixer (essential)
Steps: Mix protein and heavy cream. Note, because the effect of heavy cream is excellent at low temperature, it is recommended that you mix heavy cream with protein, immerse the bottom of the container in ice water (prepare ice water in advance), and use an electric mixer to send it at high speed. You can add a small amount of sugar before sending, and add sugar little by little in the process of sending, and experience the sweetness yourself, as appropriate. It should be noted that the whipped cream will become harder and harder until it can stand upside down without sagging. Put it on the cake and you can eat it!
Note: the remaining whipped cream can be refrigerated and used next time.
That's all I've thought of for the time being. Feel free to add it!
It is easier to buy ready-made whipped cream in the store, as shown in the picture, but I can't guarantee that you will like the sweetness.
If you buy food color, you can add it and bring up your favorite color. The "straw hat" cake in the picture is the shape and color I designed myself. The photo is dark because there is no flash. With it, you can make your favorite cake at will ~ ~:)
1, generally speaking, 3 eggs use a 6-inch mold and 5 eggs use a 9-inch mold; If the 6-inch mm feels small, try replacing it with a slightly larger one next time. :)
2, should be used for the kind of hair on the left, the feeling on the right is used for mixing, the function and effect of the two are very different. The purpose of sending protein is to bring air into the protein at high speed, so as to achieve the effect of sending protein, which is only stirring and cannot be sent. (See below for details)
3. If the egg tastes heavy, it is enough to add-vanilla extract,1-2 drops in the step of mixing the yolk and flour mixture to make the cake, so as to ensure that your cake is baked with charming vanilla flavor. :)
One taboo of sending cream is that there is water and oil. Never add moisture.
The method of ZT whipped cream for sending encyclopedia (vegetable cream, whipped cream, protein, cream and whole egg)
1. Pour the semi-de-iced whipped cream into a mixing tank, and the optimal temperature of the whipped cream is between 0℃ and 5℃. The best time to send fresh cream is semi-de-iced, which can be easily poured out of the jar. The emulsion also contains crushed ice and can flow. 〕
2. Use a mesh stirrer to send it quickly. If there is crushed ice in the whipped cream, you can use a medium speed to send it until the ice is completely removed, and then use it quickly.
3. When the whipped cream is sent away, it will gradually form a thick state and gradually expand in volume.
4. When the stirring is continued until the completion stage, it can be seen that the whipped cream in the sent state has obvious plastic patterns, and the sending can be stopped at this time.
5. The whipped cream, which is called "foamed whipped cream", should have luster and good elasticity and plasticity.
6. The whipped cream can be changed into a container or stored in a refrigerator together with a stirring cylinder for later use. Its best use state is that it is better to use it within 40 minutes after the completion of sending, so it is appropriate to send it several times in a small amount.
7. When the whipped cream is found to be too thin and soft, it can be immediately sent again until it is plastic, or when it is stored in the refrigerator for too long and lacks plasticity, it can also be sent again or sent together with new whipped cream.
8. Send excessive whipped cream, the volume shrinks less and the body is rough, and the particles are in a branched state without elasticity and luster. At this time, you can add new whipped cream and send it again to get the due plasticity.
9. If the finished whipped cream is out of date or used in excess, it can be stored and frozen, and it can be sent together with new whipped cream next time, without affecting the state and quality.
There are two ways to keep foam whipped cream stable:
1, the way of adding gelatine:
One teaspoon (5ml) of gelatin and two tablespoons (30ml) of hot water can be added to each cup of whipped cream.
First, stir the gelatin and hot water until they are dissolved. After cooling, keep them in a liquid state. When the whipped cream is soft and towering, slowly add gelatin and send it to the completion stage.
2. Method of adding corn flour:
Add two tablespoons (30ml) of powdered sugar and one tablespoon (15ml) of corn flour to each cup of whipped cream.
First, mix the powdered sugar and corn flour. Take 1/4 cups of whipped cream, heat it, add corn sugar powder, stir until it dissolves, and cool it to room temperature for later use.
Send the remaining 3/4 whipped cream, slowly add corn syrup and water and send it to the completion stage.
Other common sense about whipped cream:
1, 1 cup of whipped cream =2 cups of foamed whipped cream (that is, whipped cream after being sent away)
2. An 8-inch or 9-inch cake needs a cup of foamed whipped cream as the surface cream. If it is a double-layer 8-inch or 9-inch cake, you need to use a cup of foamed whipped cream as the middle interlayer, plus a cup of foamed whipped cream as the surface frost decoration, and you need 3 cups of foamed whipped cream in total.
3. In the same way, a three-layer sandwich cake needs 4 cups of foamed whipped cream.
--------------------------------------------------------------------------------
Vegetable cream (whipped cream):
Storage: Precautions:
The unopened cream can be stored at-18℃ for one year, that is, at 2℃-7℃ for two weeks.
Uneven cream cannot be thawed and frozen repeatedly in storage. Otherwise, it will affect the quality of cream.
The whipped cream can be stored in a refrigerator at 2℃-7℃ for three days.
Send: Precautions:
Put the undistributed cream in the refrigerator at 2℃-7℃ for more than 24 to 48 hours, and take it out after it is completely thawed.
The temperature before cream whipping should not be higher than 10℃, and lower than 7℃ will affect the stability and whipping amount of cream.
Shake the cream gently, then pour it into the mixing tank. The temperature of this liquid cream should be 7℃- 10℃, and its capacity should be10%-25% of that of the mixing tank (send the product to the place where the ball diameter of the mixing ball is the largest).
Too high or too low room temperature will affect the quality and stability of whipped cream.
Send it at medium or high speed (160-260 rpm) until the luster disappears and soft peaks appear.
The volume of undistributed cream placed in the mixing tank should not be lower than10% of the tank volume, nor higher than 25% of the internal volume of the tank, otherwise the quality of the product will be affected.
Too high or too low room temperature will affect the quality and stability of whipped cream.
Use: Precautions:
The whipped cream can be used, and the whipped cream to be used should be stored in a refrigerator with a cover.
The whipped cream has a wide range of uses, not limited to the decoration of cream cakes.
Cream can be used for cake interlayer, surface layer and decoration.
You can also use cream to make frozen cream cups and fruit salads.
Finished product storage: Precautions:
Decorated cream cakes must be kept in the refrigerator.
It should not be kept at room temperature.
--------------------------------------------------------------------------------
The sending of protein
Tips:
Choose the egg white of fresh eggs, which can't be stained with water, yolk and oil. In winter, put it under the beating basin with warm water of about 40 degrees, drop a few drops of white vinegar before beating, and put 1ml corn starch when putting sugar, preferably 20 grams of sugar for each egg white, which is easy to send away.
In summer, keep the temperature of protein at about 23 degrees. If the temperature is too high, put it in the refrigerator for a few minutes before hitting.
To make a successful and delicious cake, in addition to the correct proportion of materials, protein delivery is one of the most important keys. For beginners, as long as they can produce beautiful protein, it also means that success is not far away. The following are the three keys to protein delivery:
Whisk/Whipper
Stir or mix well the materials, the most commonly used are melon type (straight type), spiral type and electric egg beater. Melon-type egg beater is the most widely used, which can beat eggs, mix ingredients well and send cream, whipped cream, etc. The more steel rings, the easier it is to send them away. Spiral beater is suitable for beating eggs and whipped cream; Electric egg beater saves the most time and effort.
1. Add sugar.
Firstly, the protein should be placed in a clean, oil-free and water-free round-bottom container, and beaten in the same direction by an egg beater. When a big foam appears, sugar can be added to the protein in several times. At this time, adding sugar can help the protein foam into the air and increase the volume of the protein foam.
2. Wet foaming
The egg whites are always whipped, and there will be more and more fine bubbles until the whole egg whites are as white as whipped cream. At this time, when the eggbeater is lifted, the egg whites will still drip down from the eggbeater. This stage is called "wet foaming", which is suitable for making angel cakes.
3. Dry foaming (or rigid foaming)
Wet foaming is continued until the protein foam does not drip after the eggbeater is lifted, which is called "dry foaming" or "hard foaming". The protein paste at this stage is suitable for making Qifeng cake or decorative protein on lemon pie.
--------------------------------------------------------------------------------
The whole egg is sent away
The whole egg will hinder the protein from being sent away because it contains the oil component of the egg yolk. However, because the egg yolk contains emulsifiers such as lecithin and cholesterol in addition to the oil, when the ratio of egg yolk to protein is 1:2, the emulsification of the egg yolk will increase, and it will easily form a thick milky foam with the protein and the enclosed air, so it can still make fine foam, which is one of the main methods of sponge cake.
1. Mix well and heat.
Because the yolk contains oil, the whole egg is not as fast as the egg white. If the egg liquid is slightly heated to 38 ~ 43℃ before the egg is sent, the consistency of the yolk can be reduced and the foaming of the egg can be accelerated. At this time, the fine sugar should be mixed with the whole egg, and then heated on the fire. When heating, it must be continuously stirred with an egg beater to prevent the material from being heated unevenly.
2. Fine foam
Start beating with the whisk until the egg liquid begins to whiten, and the foam begins to change from coarse to fine, and the volume of the egg liquid also becomes larger. Pick up the foam with the whisk, and the foam will still drip down.
Step 3 send it off
After slow beating for a while, the color of the foam will be white and milky yellow, and the foam will reach a uniform, detailed, smooth and stable state. Pick it up with an eggbeater or a rubber scraper, and the foam will flow down slowly with a large consistency. At this time, it means that it is finished, and you can prepare to add sieved flour and other materials and mix well to form a batter.
--------------------------------------------------------------------------------
The sending of cream
The melting point of cream is about 30℃. Depending on the different needs of production, there are two different treatment methods: softening cream or completely melting cream. For example, batter cakes must be softened by mixing cream with air to soften the taste and expand the volume of the cake; When making fillings, most of the cream should be melted and then added into the ingredients to mix well.
1. Cream warming:
After the cream is refrigerated or frozen, the texture will become hard. The method of deicing and softening is to take it out and leave it at room temperature for softening. As for how long it will take, it may not be necessary, depending on the previous refrigeration or freezing of the cream, the amount of the cream and the temperature at that time. As long as the cream is softened to the point where it can be easily pressed out of the depression by hand with a little force of your fingers.
2. Mix well with sugar:
Beat the cream with an egg beater until the volume is swollen and the color is white as shown in the figure, then add both powdered sugar and salt into the cream, and continue to mix well with the egg beater until the powdered sugar is completely melted and the batter is smooth.
3. Send to complete:
The finished batter should be smooth and delicate, and the color is light yellow. It has been lifted by an eggbeater so that the batter will not drip. Even if it is finished, this batter is most suitable for making heavy cream cakes. Adding different spices and fillings, it will become different flavors of Pengsong cakes.
Operation of vegetable fat cream
1, thawing of vegetable fat cream
For use in winter, take it out of the freezer (-18℃) three days in advance and put it in the freezer (2℃-7℃) for thawing. For use in summer, take it out of the freezer one day in advance and put it in the freezer for thawing. In addition, there are some different thawing methods, such as soaking in tap water, naturally thawing indoors, soaking in warm water, etc. However, different thawing methods have different delivery volume and stability. For example, if you put it in a refrigerator and thaw it to 2℃, the delivery volume will be 4.3-4.5 times, and it will not change much after you put it in the refrigerator overnight. This thawing time will take about 24 hours. When it is thawed indoors to 2℃ and sent away, the starting amount is 4. 1-4.3 times. After it is put in a refrigerator overnight, it is slightly foamed. After stirring, it can be decorated with flowers. This thawing method takes about three hours. Soak in tap water and thaw to 2℃ to send, and the starting amount will be 3.8-4. 1 times. After staying in the refrigerator overnight, there will be a little bubble, and after stirring, you can barely decorate flowers. This thawing method can be used for 30 minutes, which shows that different thawing methods have different starting amount and stability, that is, the shorter the thawing time, the worse the starting amount and stability.
2. The sending temperature of vegetable fat cream
The baking temperature of cream has a great relationship with room temperature. If the room temperature is between 0℃- 18℃, the baking temperature of cream is between 4℃-8℃. If the room temperature is between 18℃-30℃, and the cream's sending temperature is between -4℃-2℃, that is, there are a little ice particles, so it will be sent if it is not completely thawed. At these two temperatures, the temperature for sending whipped cream is generally between 13℃- 16℃. The baking temperature of vegetable fat cream will directly affect the starting amount, stability and taste of cream. If the slurry temperature is too high, at room temperature between 18℃-30℃ and slurry temperature between 2℃-6℃, the starting amount is about 0.3 times less than that between -4℃-2℃. However, if you put the cream in the refrigerator until tomorrow, it will be somewhat foamed and softened, that is, the stability will be slightly worse. If the paste temperature of vegetable fat cream is raised to 6℃- 10℃ or above, the starting amount will be even lower, only 3.8 times or less, and it will be more foamed after being placed in a refrigerator overnight, and it will become tough after being stirred, which is not easy to decorate flowers and make other products, and the taste is not good, and it has the feeling of paste mouth and the entrance is not easy to melt. On the other hand, if the slurry temperature of vegetable fat cream is very low (if the slurry temperature is below -40C at the high temperature of 00C- 180C). The amount of whipped cream will be higher, more than 4.3 times, but the stability is poor, and the cream is weak and has no support. The framed flowers will stick together against the petals, and the extruded animals will collapse downward and become fat and short animals. And eating in the mouth is like a gust of wind, like eating air, without texture. In short, the slurry temperature is inversely proportional to the room temperature. The higher the room temperature, the lower the slurry temperature. The lower the room temperature, the higher the pulp temperature, but there are limits.
3. The sending speed of vegetable fat cream
If the room temperature is between 0℃- 18℃, because the cream slurry temperature is between -4℃-2℃, there will be a little ice residue that hasn't thawed. The speed to be sent is to stir the ice residue slowly first, and then quickly (if the machine with infinitely variable speed is such as kitchen treasure and Jianwu machine, etc.), that is, use six gears for ten gears, and use four gears for seven gears to send it until it is suitable. If there are only three gears in the big machine, start the first gear to stir and dissolve the ice slag, then start the fast beating (that is, the third gear), and then start the slow stirring (the first gear) for about half a minute. Why should we divide the cream into three speeds? The reason is that if the ice particles are sent quickly, the constant friction between the ice particles and the thawed cream will interrupt the structure inside the cream. Then the whipped cream is not stable and easy to foam and soften. The reason why it is used quickly is that the liquid will expand continuously when it enters the air, and the oil film will wrap the expanded bubbles, and there is a layer of liquid outside, so it is most appropriate to send the air to a certain degree of expansion. If the sending speed is too fast and too much air enters, the liquid bubbles will expand beyond and burst, and the cream will easily thicken and foam, which is not suitable for decorating and making other uses. Finally, slow stirring is to exhaust the air between the liquid bubble film and the film, so that the cream is smoother, more delicate and more stable. In short, the sending speed of vegetable fat cream should be determined according to its own machine. Because some machines have been used for a long time, the speed of eighth gear is not as fast as that of fourth gear of good machines. And whether the mixing balls of some machines have broken the steel wire also has a great relationship.
4. Storage of vegetable fat cream after beating
Generally, under normal circumstances, the whipped cream temperature is between 13℃- 16℃. If the room temperature is 30℃, the cream will rise to 30℃ in less than half an hour at room temperature, so the cream will foam. Therefore, the whipped cream must be covered and stored in a refrigerator (2℃-7℃), and the temperature of 13℃- 16℃ should be lowered to 2℃-7℃. This kind of cream hasn't changed much after a day and a night. If there are a lot of cakes in the cake shop, it is necessary to circulate the cream and put it in the refrigerator for storage in advance. When you take it out for use, put another bucket in the refrigerator, so that the vegetable fat cream will last a little longer in the decorating room. Why do you want to put the refrigerator under cover? Because there are two kinds of freezers: one is directly cooled, the other is piped, and the other is frozen. Covering with protective paper will prevent water from dripping in. The other one is air-cooled, and covering it with paper will prevent the cream on the surface from drying. If some cake shops are small in scale, and there are only one or two birthday cakes every day, then put the vegetable fat cream in the refrigerator and store it. When making cakes, put a little in a small basin to make this cake, and then take a little out of the refrigerator when it is not enough. This will not affect the stability of a large basin of cream because of making a cake.
--------------------------------------------------------------------------------
theory
Cream, also known as whipped cream, is a high-concentration cream with fat separated from fresh milk, which is liquid. Cream can also be divided into animal and vegetable cream. Animal fresh cream is made of cream or milk; The main components of vegetable fresh cream are palm oil and corn syrup, whose color comes from food pigments and the flavor of its milk comes from artificial spices.
Vegetable cream and animal cream
Type: basically divided into animal cream and vegetable fat cream. Animal cream is obtained by separating fat from milk. Vegetable cream is made from vegetable oil such as soybean, water, salt and milk powder.
Taste: In terms of taste, animal cream tastes better. Vegetable butter is the kind that we can usually buy in cake shops. The calories are more than half less than those of ordinary animal cream, and there are less saturated fatty acids and no cholesterol.
Buy: Animal cream will be sold in supermarkets like Metro, and there are several brands. I bought vegetable cream at the baking market.
3. To make the basic and commonly used butter for West Point, you still need to use block butter. For example, many people buy delicious boxes and use them in failure. They want to buy delicious chunks of butter. When you say liquid, do you mean the whipped cream I mentioned in 2? )
Unveil the cream (Figure)
Many people like to eat cream, because it is fragrant and delicious; Many people refuse to eat cream because it is said to make people fat. But both love and hate seem to be unfounded, because people know little about cream and have a lot of misunderstandings. Therefore, it is necessary to know about cream carefully, so that you can love it or hate it fairly.
What kind of cream should I avoid?
Animal butter is a kind of oil that is "differentiated" from milk. The fat content is very high, which is not in line with the modern concept of healthy eating. Although it has the advantage of natural and fragrant taste, it is advisable to eat less to avoid getting fat or raising cholesterol.
Is it possible to eat cream without getting fat?
No matter what kind of cream has the disadvantage of high fat and high heat, it is impossible to eat cream without getting fat in principle. If you can't resist the temptation of delicious cream, you can choose margarine to get addicted. Vegetable butter (margarine) is made of vegetable oil and contains no cholesterol at all, so it is loved by people who pay attention to health.
Where is the fresh cream?
Cream, also known as whipped cream, is a high-concentration cream with fat separated from fresh milk, which is liquid. Cream can also be divided into animal and vegetable cream. Animal fresh cream is made of cream or milk; The main components of vegetable fresh cream are palm oil and corn syrup, whose color comes from food pigments and the flavor of its milk comes from artificial spices.
How many kinds of cream are there?
Because of the different standards of division, there are quite a few kinds of cream. In addition to the above-mentioned animal cream, plant cream and fresh cream; It can also be divided into salt-free cream and salt-containing cream according to whether salt is added or not; It can also be distinguished according to the oil content in cream, that is, high-fat cream and low-fat cream.
Which is healthier, natural cream or artificial cream?
Contrary to the conventional idea that the more natural it is, the healthier it is. Natural cream is an unhealthy food because it contains a lot of unsaturated fatty acids, which will increase the cholesterol content in the human body. Because margarine is made of vegetable oil, it contains no cholesterol, which is more in line with modern dietary health standards. However, no matter what kind of cream contains high calories, daily consumption should be moderate and not excessive.
How can I eat cream?
Animal-based cream used in western-style cuisine can improve the taste and fragrance, and also make snacks more crisp and delicious. However, because people pay more and more attention to health, at present, plant-based cream has become the dominant cream consumption because of its advantages of no cholesterol and similar taste to animal-based cream. In most cases, animal-based cream is almost replaced. Cream is more widely used, such as making ice cream, decorating cakes, cooking thick soup, and brewing coffee and tea.
Is animal cream meat or vegetarian?
Maybe some people will mistake "animal cream" for meat food when they see the word "animal", and think that "plant cream" is vegetarian. This view is all wet. Through the above introduction, it is easy to find that the raw material of animal cream is milk, so vegetarians can drink milk and of course eat animal cream!
What's the best way to preserve cream?
The storage method of cream is not simple, and it can never be put into the refrigerator at will. It's best to wrap the cream carefully with paper first, and then put it in a cream box or a sealed box for preservation, so that the cream won't become hard due to moisture release and won't contaminate the taste of other foods in the refrigerator.
No matter what kind of cream is stored in the refrigerator at 2-4 degrees, it can be stored for 6-18 months. If it is put in the freezer, it can be kept longer, but the disadvantage is that it should be taken out and thawed in advance before use. There is a kind of salt-free cream, which is very perishable. Once it is opened, it is best to eat it as soon as possible.
Is it easy to cook with cream?
Cream is often used in western food, so it is not easy for ordinary China families to cook with cream. For this reason, GOOD Housewife specially selected delicious and simple mushroom cream soup as a special recommendation. After trying it, you will love it.
Butter has another problem. Modern people think that animal fat is not good, so they choose vegetable cream instead. However, most of the vegetable cream on the market will be hydrogenated to form a trans fatty acid, which has been proved to be related to cardiovascular diseases and is harmful to health if eaten frequently.
1) cream
Full-fat fresh milk contains 4% fat. If full-fat milk is placed quietly, fat particles in milk will float on the upper layer of milk, which is slightly yellowish milk. Boil the milk, leave the fire for a while, and the cream will form a layer of milk skin on the milk; The cream can be separated by stirring the whole milk with a centrifugal stirrer.
Cream contains many times more fat than fresh milk. There are generally two kinds of fresh cream on the market. One is light cream, which contains five times more fat than fresh milk. It is often added to beverages such as coffee and black tea and western-style red vegetable soup, and is also used to make chocolate candy, western-style cakes and ice cream. In addition, there is a thicker cream, which can be beaten loose with an egg beater and squeezed into cream flowers on the cake.
Because of its high fat, cream is a kind of high-calorie food, and the content of vitamin A is correspondingly high, but the content of protein, lactose, minerals, calcium and phosphorus in cream is correspondingly low.
How can I eat cream?
Animal-based cream used in western-style cuisine can improve the taste and fragrance, and also make snacks more crisp and delicious. However, because people pay more and more attention to health, at present, plant-based cream has become the dominant cream consumption because of its advantages of no cholesterol and similar taste to animal-based cream. In most cases, animal-based cream is almost replaced. Cream is more widely used, such as making ice cream, decorating cakes, cooking thick soup, and brewing coffee and tea.
Cream: Also known as whipped cream. This is a high-concentration cream with fat separated from fresh milk, which is widely used, such as making butter, ice cream cake, or brewing coffee. The highest fat content of whipped cream is 45%-50%, and the lowest is 25%-35%. When making coffee, whipped cream with fat content of 25-35% is usually used.
2) butter
Butter is produced from butter. Butter is obtained by further stirring the butter with a centrifuge. There is still some water in the butter, which contains no lactose and little protein.
Although both butter and cream come from the fat in milk, they are different from the body fat from cattle-butter. Butter has small fat particles, low melting point and high digestibility. In addition, cream and butter contain essential fatty acids, rich vitamins A and D, and lecithin, which are not found in the body fat of cattle such as butter, lard and sheep oil.
Butter can be divided into acid butter and sweet butter according to whether it is fermented or not. When producing acid butter, it needs to go through fermentation process.
Butter is the finished product of butter.
Cream is the separation of milk, using different centrifugal forces to separate the fat, and the rest is skim milk. The popular meaning of cream is the milk fat in milk.
The cream that has just been separated is called cream, and its fat content is about 10%. After sterilization and cooling, it can be used as a food additive. Generally, it is used in food factories, and it is basically packed in vats.
The thin cream is separated or concentrated again, and the fat is controlled at about 35%. After sterilization and cooling, it is commonly called whipping cream or whipping cream, which is generally used for whipping milk bubbles in cake making. Generally, it is packaged in plastic barrels or roof bags or aseptic cartons.
Thin cream is matured at low temperature, then fermented and salted (in order to improve the preservation and taste). Many butter on the market is acidic, sweet and salty, which is how desalination comes about. Then it is colored (adding food pigment to make it light yellow, which is why this cream is called butter), and then it is beaten (this process is called pressing) to separate out excessive water, so that the fat and water can be polymerized closely, and then it is packed. As for the shape, that is the difference of dividing and packaging in the future. Commercially available butter is usually packaged in paper or aluminum foil.
The main component of vegetable cream is hydrogenated vegetable oil, which is lower in fat content and calories than ordinary cream, but it has more additives and its flavor is not as good as cream. Generally, vegetable cream can be used for snacks and cakes, or ordinary cream can be used for cooking or directly spreading bread.
The role of (1) fermentation
There are two main points, one is to extend the shelf life, and the other is to produce a good aromatic flavor. The lactic acid bacteria in the starter proliferate in large quantities, which increases the acidity of butter, and can prevent the reproduction of other miscellaneous bacteria, especially yeast and mold, thus prolonging the shelf life. The starter contains Streptococcus citrate and Streptococcus lactis which produce frankincense, which can produce a stronger aromatic flavor than non-fermented products.
(2) Bacteria for fermentation
In addition to Streptococcus citricola and Lactococcus succinogenes, there are Streptococcus lactis, Streptococcus lactis and Streptococcus parahaemolyticus.
In terms of use, generally speaking, the use of acid butter is narrower, and it is more used in baking industry; Sweet butter is suitable for various purposes.
Margarine:
Dairy products in daily life, besides milk and cheese, are also common in butter and cream. Many people don't know the relationship between them and the difference in nutrition.
Many people think that butter is used to make cakes in the cake room, but it is wrong. This "fresh cream" has nothing to do with cream at all. Its main component is plant creamer, which is actually a mixture of hydrogenated vegetable oil, starch hydrolysate, some protein ingredients and other food additives. Hydrogenated vegetable oil contains "trans fatty acids", which is harmful to the heart in large quantities, which has formed an international understanding, so you should eat as little as possible at ordinary times.
Butter and butter are made from whole milk. Cream, also known as thin cream, is obtained from the separation of whole milk. In the process of separation, because of the different specific gravity of the fat in milk, the light fat balls will float on the upper layer and become cream. The fat content of cream is only 20%-30% of that of whole milk, and its nutritional value is between that of whole milk and butter. It can be added to coffee and tea at ordinary times, and can also be used to make desserts and sweets.
The milk or thin cream is stirred violently, so that the protein membrane of the milk fat globules is broken, and the milk fat flows out of the globules. After losing the protection of protein, the fat and water separated, and they slowly floated up, gathered together and turned pale yellow. At this time, separating the upper fat, adding salt and squeezing to remove water will become daily edible butter, also called "buttering".