Remove the raw eggs, put them into an egg separator, separate out the egg liquid, pour the egg whites into a bowl, beat them into foam with an egg beater, add 2g white vinegar, 5g salt and 5g white sugar, stir them with an egg beater again, add 5g white sugar when it is slightly thick, continue beating until the foam is thicker, then pour in the remaining 5g white sugar and continue beating for 30 seconds, and then light cream will do! 200 grams of skim milk, 35 grams of sugar, and one tablet of gelatin. Soak the gelatin tablets in cold water, remove them, heat the milk and sugar with slow fire, and turn off the heat when the sugar melts. If you want to use fine sugar, you don't need to heat it, just stir it directly.

Put the drained bright film into warm milk, stir until it dissolves, and then mix the milk. When there are big bubbles on the surface of milk, the milk is basically cold. Put it in the refrigerator for 30 minutes, take out the eggbeater and stir it quickly until there are big bubbles on the surface, then put it in the refrigerator for 30 minutes again, and repeat the operation for three times, and the milk becomes very sticky. Use electric egg beater to kill quickly until the volume is doubled, and then freeze again. The whipped cream made in that way can't be used to decorate the cake, but it's a good interlayer. If you can try it, the taste can't be compared with whipped cream.

The fat rate of skim milk is 3.5%, while that of whipped cream is 35%. Here, the milk is separated first, and the various components in the milk are separated, and then it must be merged. For example, some body fat is used to make unsalted butter, and some is used to make whipped cream. Egg tart liquid can be pure milk or light cream. Egg tart liquid made of whipped cream is sweeter and more delicious when baked, but it is very likely that ordinary families are not easy to have whipped cream, so it is actually possible to replace it with milk. How to adjust the egg tart liquid made of fresh cream? Prepare raw materials such as egg yolk light cream, pure milk, white sugar, condensed milk and low-gluten powder. Fresh cream is also called animal cream, in the case of separating skim milk.

Because the proportion of human fat in milk is different, the light human fat is raised to form fresh cream, and the general fat rate is 30%? 35%, while skim milk has only 3.5% body fat, 8.5% low-fat milk solids and 88% water. Therefore, the whipped cream is pure natural light yellow, sweet and mellow, and has a mild taste. The souffle made is better and the sales volume is more expensive. Ingredients: milk 100g, sugar 25g, 2 egg yolks, and whipped cream 65g. Operating steps: First, pour 100g milk into the basin. Add 25 grams of sugar and 2 egg yolks to the basin. At this time, use manual or electric egg beater to mix well. Then add the whipped cream and mix well again. Finally, sift the egg tart liquid with dice and pour it into a beaker.