Butter is a necessity for making many foods, such as anhydrous shortbread, honey butter chicken wings and other foods that Gourmet Jun likes to make, all need a lot of butter.

Friends who like baking will be very keen to store a lot of butter and whipped cream at home for a rainy day.

Especially the whipped cream, the gourmet always hoards a few boxes at home for later use. In those days when he first started baking, he was not skilled, and the cream could not be sent away because of improper storage of whipped cream.

Either it's frozen or the heating in summer is broken. In short, it is full of conditions. The whipped cream has just been poured into the basin and separated from water and oil several times, so it can't be used at all.

Fortunately, Gourmet Jun learned a trick. The cream separated from water and oil can be directly made into butter, which is more fragrant than selling outside! Save your whipped cream, and you won't be afraid to waste it when you overuse it.

Self-made yellow oil

500 ml of whipped cream

Auxiliary tools: electric egg beater

1. Whipping whipped cream needs to be carried out in a clean container without water and oil, and the container is preferably larger to prevent liquid whipped cream from splashing out. First, beat it at low speed to make it produce big bubbles. Don't drive at high speed at first, liquid whipped cream is easy to splash.

2. After feeling heavy, turn on the high-speed one-way whipped cream and send it to 6 when there are lines. The whipped cream in this state can be used to make desserts such as Mu Si cake and ice cream.

3. Continue to beat the whipped cream until the lines are clear and will not dissipate, and the volume will become more than 2 times. When there are obvious sharp corners, the cream will be distributed in 8. At this time, cream can be used to make the topping or filling of the cake.

4. whipped cream will become sparse again. If you keep hitting it, there will be separation of water and oil, and the oil will solidify into bean curd residue. If you stir it as shown in Figure 2, you can separate the butter.

5. Wear anti-sticking gloves, squeeze the buttermilk out of the butter, rub it in clear water, wash out the buttermilk hidden in the butter ball, and then wrap it with dense gauze and gently squeeze out the water.

6. Knead the squeezed butter into a ball, wrap it on baking oil paper, seal it, and put it in the refrigerator until it solidifies.

After about 4 hours, butter basically formed. Open the oiled paper and cut the butter into pieces, which are exactly the same as those sold outside.

When filtering the butter in the last step, you don't have to pursue squeezing too much, just compact the butter slightly. Because the butter sold outside actually contains water.

If you want anhydrous butter, you can put the butter pieces in a pot and boil them over low heat until the water is completely evaporated. This anhydrous butter is used for frying steaks in restaurants.