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How to make cake cream
The specific steps of making cake cream are as follows:

1. Preparing food materials:

1. 25ml of liquid cream (choose liquid cream with at least 3% fat content).

2. 1ml of lemon juice (a proper amount of citric acid can accelerate the foaming of cream, which is suitable for pure hand-passing).

2. Preparation tools:

1. Egg beater.

2. large bowl or basin (note: the foamed cream will be three times larger than the original volume).

Third, preparation before making:

Cool all the raw materials. If the temperature is too high, the bubbles of high-fat cream will be broken, and it will not be able to form Mu Si; (Put the ingredients and tools in the refrigerator for 1 hour or 2 minutes).

Fourth, start making:

1. Pour the cream and lemon juice into the bowl respectively (you can add 2-4 grams of fine sugar according to your own taste).

2. Stir the cream: a. Manually stir: try to increase the action range and stir the air into the cream; B, machine mixing: the speed is adjusted to medium speed.

3. Stir until the cream can stand up or stick to the mixing head without falling off easily, even if it is successfully made.

There are two kinds of cake cream:

1. Vegetable cream: As mentioned above, it is made from soybean. Although it doesn't taste as fragrant as animal cream, the cakes made from it are healthier and meet the standards of people's pursuit of healthy diet at this stage.

2. Animal cream: Animal cream is the milk fat layer obtained from the top section of emulsified and homogenized milk. The cake made from this cream is fragrant and soft in taste, but it is very high in fat and calories and rich in cholesterol, which is very unsuitable for obese people.