Cream can be used to make cream cakes, cream puffs, etc.

1. How to make cream cake (1) Ingredients (2) Production process 1. Separate the egg yolk from the egg white. There should not be any yolk in the egg white.

2. Add light cream and sugar to the egg yolks and stir evenly.

3. Sift the flour into the egg yolk liquid, stir evenly, and set aside.

(It is more convenient to stir with a mixing knife) 4. Drop in lemon juice, beat the egg whites until they are like fish eyes, add fine sugar, add in 3 times, stir evenly each time and add again.

4. Beat the egg whites until they have texture, like butter, and have hooks when you pick it up. Do not over-beat, as it will crack if it is too hard.

5. Add the egg whites to the egg yolks in 3 batches and mix evenly without making circles.

6. Preheat the oven to 160 degrees.

Pour the cake liquid into the mold and make big bubbles.

Bake using the water bath method, using a 6-inch mold at 140 degrees for 30 minutes, then turn to 160 degrees for 30 minutes.

If the color is already very dark, cover it with tin foil.

(Use the 8-inch mold at 150 degrees for 30 minutes, then turn to 160 degrees for 30 minutes.) 6. After baking, put it in the oven for 10 minutes, cool it and put it in the refrigerator before eating, otherwise the bottom layer will feel too moist.

(There are no wrinkles on the upper layer of the cake after cooling this time. This is because it was baked at 150 degrees for the last 30 minutes without covering it with tin foil. The upper layer was baked older and a little harder, so it will not wrinkle after cooling, and the taste is no different.)

2. Cream puffs (1) Ingredients (2) Production process 1. Put the weighed butter, water, sugar and salt into the pot and heat over low heat.

(The sugar and salt are for seasoning, so just use the size of a commonly used seasoning spoon.) 2. Heat over low heat and stir gently while heating.

Be sure not to turn on high heat, otherwise the water will boil before the butter is completely melted.

3. During the heating process, slowly add the sifted flour. 4. When the butter in the pot is completely dissolved and the water begins to boil, add all the flour.

Stir well and turn off the heat.

This step will fully cook the flour.

5. Keep stirring the batter, and then add the beaten egg liquid a little at a time. Be sure to stir thoroughly before each addition.

6. Add the egg liquid little by little and mix evenly until the batter is fine and smooth, and a long tail can be pulled out after lifting.

(Note: The egg liquid may not be completely added, so be sure to add it little by little, mix thoroughly and then add the next time. If the batter can pull out a long tail, then you don’t have to add it. Everything is mixed manually, so this step will be very long.

Tired, be mentally prepared) 7. After the batter is ready, transfer it to the piping bag.

Squeeze out the puff embryos one by one.

There should be a certain distance between each embryo because the puffs will expand to prevent adhesion.

(When squeezing, start squeezing one centimeter away from the baking pan, and press the tip to flatten it, so that the puffs will be round and full, and they will look better when baked.) 8. Preheat the oven in advance.

Middle level.

190 degrees, time setting is 25 minutes.

(According to the temperature difference of each oven, you can start to observe after 20 minutes. Basically, the puff skin has expanded greatly at this time. It can be taken out of the pan after coloring. Be sure not to burn it.) 9. This one

The oven temperature is 190 and the oven time is 23 minutes. 10. Use a serrated piping nozzle to squeeze out the puff batter, so the pattern will be slightly darker.

You can use a round piping tip to paint evenly according to your preference.

1. Cream, also known as ice cream, ice cream, or Klimt, is a yellow or white fatty semi-solid food extracted from cow's milk and goat's milk.

It is a dairy product made from the higher fat content of the top layer of raw milk before homogenization.

2. Main functions: Cream can supplement vitamin A deficiency and is more suitable for people and children who lack vitamin A.

Contraindications and side effects have been reported in medical journals: If you want to stay away from prostate enlargement, you should avoid excessive intake of butter and margarine, because these two foods may cause prostate enlargement in men.

Butter also contains a variety of saturated fatty acids, which are harmful to blood vessels, so it is better to eat less.

Patients with coronary heart disease, hypertension, diabetes, and arteriosclerosis should avoid eating; pregnant women and obese people should try to eat less or no food.