Question 1: What can you do with whipped cream? Cream can be used to make many things: 1. Homemade ice cream. Ingredients: Whipped cream (100ml) Milk (100ml).

Accessories: 20g sugar, vanilla powder, cocoa powder or a little coffee.

Method: 1. Add sugar and light cream in batches and beat.

2. Add milk to 1 and mix well.

3. According to the taste, add vanilla extract for vanilla flavor, cocoa powder for cocoa flavor, and appropriate amount of shredded coconut.

If you don’t have these ingredients, you can add nothing and it will be just as delicious.

4. Put it in the refrigerator and take it out after half an hour. You will find that the surface layer has been frozen and the bottom layer is still liquid.

Mix them up and freeze them.

Take it out and stir it again after half an hour, if so, three.

Wait until all the liquid becomes solid.

If you like it harder, freeze it longer.

I like it softer and less frozen.

2. Ingredients for cream pudding: 150 grams of cream, 50 grams of milk, 200 grams of flour (increase or decrease according to your own taste) Ingredients: 150 grams of sugar, 150 grams of eggs, 10 grams of baking powder, one tablespoon of vanilla extract (it is ok if you don’t add any)

Tools: Two containers, one electric mixer, ten molds (preferably metal molds with fast heat conductivity), one steamer, one cage Production method: 1. Mix the cream and sugar together and beat them thoroughly with a mixer

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2. Beat the eggs into liquid and add to the stirred cream syrup in three batches. Set aside.

Important: Each time you add the egg liquid, stir it thoroughly so that the pudding will be smooth and fragrant!

3. Mix flour, baking powder and milk together, stir well with a mixer, add prepared egg cream syrup, stir well, then add vanilla extract.

4. Take it out, knead it into dough, and divide it into ten small pieces. This is the pudding base.

Key points: The dough must be moderately soft or hard!

5. Select ten pudding molds, brush them with a layer of oil, sprinkle with a little sugar, put the pudding greens into them, and seal the mouth tightly with oil paper.

6. Put the mold into the cage, place it on the pot, and steam it with boiling water for 30-40 minutes.

7. Take out the steamed pudding, put your favorite flavored sources on top (cocoa jam, strawberry jam, apple jam, etc.), and put it in the refrigerator for three to four hours.

3. Creamy Mushroom Soup Milk 900ml Salt 2g Butter 10g Chicken Essence 3g Olive Oil 20ml 2 slices of ham 60g Flour 5 Mushrooms Preparation method: 1. Stir-fry the flour with olive oil in the pot until you smell the aroma of toasted steamed buns

That’s it.

2. Cut the mushrooms into thin slices, cut the ham into fine pieces, and cut the bread into cubes and set aside.

3. Roll the fried noodles with a rolling pin a few times, remove the dough balls, and add a small amount of water to make a paste.

4. Pour the milk and cream into the pot and bring to a simmer; add the mushrooms, ham and fried batter, stir evenly and bring to a boil.

Preparation time: about 30 minutes 4. Creamy pasta sauce ingredients: 1/2 cup ground meat, 1/4 onion, 2 tablespoons cream, 2 tablespoons white wine, 1/4 cup diced mushrooms, 1 tablespoon macaroni, flour

1 tablespoon, 1 cup of milk, a little salt and pepper. Method: (1) Prepare all the ingredients, dice the onion and set aside.

(2) Heat 1 tablespoon of butter, add onions and minced meat and stir-fry until cooked. Add white wine, diced mushrooms, salt and pepper, stir well and set aside.

(3) Heat another 1 tablespoon of butter, pour in the flour, stir evenly over low heat, then turn off the heat and be careful not to burn it.

(4) Pour in the milk and stir quickly until uniform, then turn on medium heat and cook. While stirring, pour in the fried minced meat. Turn to low heat and cook for about 3 to 4 minutes. When it is thick and smooth, you can add the cooked pasta.

Pour the sauce on top and add some olive oil, or leave it out~~ 5. Ingredients for cream soup: 50g butter, appropriate amount of salad oil, 100g low-gluten flour, 300g milk, stock (or vegetables)

Cooking juice) 600~800ml, 400g vegetables, 200g chicken, appropriate amount of salt and pepper. Method: 1. Cut the vegetables into small pieces, boil the water, put them in a pot and cook until they are 7 mature, then remove.

Keep vegetables and soup separate for later use.