How to make cream and its nutritional content

How to make cream and its nutritional content. Cream is a commonly used ingredient when making desserts. It is usually used when making cakes and breads. Cream is used. Many people like to eat cream. Let’s take a look at the preparation method and nutritional content of cream. How to make cream and its nutritional content 1

How to make cream

Cream is made by isolating milk in a cool place for 24 hours, and then skimming off the concentrated fat from the surface with a long-handled spoon Made from. Cream is pasteurized and homogenized before being sold, and some are sterilized using ordinary methods or ultra-high temperature methods.

Because the bacterial content in cream is higher than that of milk, the heating temperature required is higher than that of milk. Cream must be heated at least 65.6~68.3 degrees Celsius for 30 minutes or 76.7~79.4 degrees Celsius. Heat for 16 seconds. Also, pay attention to the shelf life on the packaging when purchasing.

Nutritional information of butter

Butter is quite greasy and has high calories. 62% of its fat is composed of saturated fatty acids. It contains cholesterol, which ranges from 10 to 38 mg per 30 ml of cream, depending on its fat content. In every 30 ml of light cream, water accounts for 77.5%, and it also contains 0.8 g of protein, 4.6 g of fat, 1.2 g of carbohydrates, and 16 mg of cholesterol; in every 30 ml of foamed cream, water accounts for 59.6%, and it also contains 0.6 g of protein, 10.6 grams of fat, 0.8 grams of carbohydrates and 38 mg of cholesterol.

Final reminder: Fresh cream is easy to spoil unless it has been sterilized and sterilized by high temperature or ultra-high temperature and packaged in sterile containers. Cream should be refrigerated and consumed within the shelf life. Cream should not be frozen, as freezing will change the taste of the cream and make the cream have a grainy texture. Frozen cream will not stir into foam. Cream making method and nutritional content 2

Whipped cream is also called cream. It generally refers to animal butter that can be whipped and used for decoration. The fat content is generally 35%. After whipping into a solid state, it can be used as a decoration on the cake. of cream. Compared with vegetable cream, it is healthier because there is no added sugar, so it is called light cream. Add sugar when whipping. The usage is basically the same as that of vegetable butter, but the melting point is lower than that of vegetable butter. It can be used to make cream cakes, ice cream, mousse cakes, tiramisu, etc. If you add some when making bread, it will also make your bread Fluffier.

The fat content of cream is 20 to 25 times higher than that of milk, while the remaining ingredients such as non-fat milk solids (protein, lactose) and water are greatly reduced. The digestion and absorption rate of cream in the human body is higher. It can reach more than 95% and is a seasoning with high vitamin A and vitamin D content.

1. A medical journal reported: 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

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2. Cream also contains a variety of saturated fatty acids, which are harmful to blood vessels. It is better to eat less

Applicable people for light cream

Generally per capita Edible

1. Butter is more suitable for people who lack vitamin A and children;

2. Patients with coronary heart disease, hypertension, diabetes, and arteriosclerosis should not eat it; pregnant women and obese people should not eat it. Eat as little or no food as possible.

How to choose whipping cream

The more common brands of whipping cream are Anchor, President, Tower, Nestlé, Blue Windmill, Purple Windmill, etc. Just pay attention to the shelf life when purchasing. Normal whipped cream should have a strong milky aroma. If it tastes sour and bitter, otherwise it means it has become abnormal and should not be eaten.

Spiral pasta with light cream sauce

Ingredients

100 grams of spiral pasta, 100 ml of light cream, and one green lemon , 3 red peppers, 1 clove of garlic, 10 grams of butter, 1/3 teaspoon of white pepper, 1 teaspoon of salt, 1 teaspoon of sugar, 50ml of water

Method

1. Preparation Assemble all the ingredients

2. Use a lemon peeler to scrape off the zest on the surface of the lime and set aside

3. Pour enough water into the pot and add the pasta

4. Cook over medium heat for about 15 minutes, take out the pasta and drain the water

5. Light the pot over low heat and add butter

6. Wait until the butter is completely melted Then add garlic slices and chili rings

7. Add sliced ??bacon

8. Take half a lemon, squeeze out the juice, and add it to the pot

9. Add an appropriate amount of water, add sugar, stir evenly and bring to a boil

10. After the pot is slightly boiled, add light cream

11. At this time, turn the Turn on low heat, stir with a spatula, add 2/3 of the lime zest

12. Add the cooked pasta and stir-fry evenly, then season with salt and add a little white pepper. Stir well and serve. After serving, garnish with remaining lime zest. Cream making method and nutritional content 3

For those who have just learned how to make desserts, they will definitely ask a question, that is, what is the difference between cream and cream. This is not surprising, since cream itself is a type of butter. In fact, cream is divided into many different types, such as ordinary cream, fresh cream, vegetable cream, animal cream, etc. These are different types of cream, and the classification is also different because of different uses.

If you haven’t really learned this knowledge, you won’t know the difference between them. The cream that people often talk about is actually the so-called fresh cream, which is generally used when used. There is no need to add sugar, just whip it up and use it.

In fact, both types are cream. Cream is vegetable butter, while ordinary cream and butter are animal butter, so cream has less fat content than ordinary cream. Because butter cream is cumbersome to work with, costs more, and is more troublesome to use than cream, cake shops are now reluctant to use butter cream, and even the most traditional cream buns are now replaced with cream. Cream generally refers to butter, which is solid and has a butterfat content of more than 80%. It can be used after adding sugar and stirring well.

Animal butter is used in Western cuisine to enhance flavor and aroma, and can also make snacks crisper and more delicious. However, as people pay more and more attention to health, currently, plant-based butter has become the dominant butter consumption due to its cholesterol-free and similar taste to animal-based butter. In most cases, animal-based butter has almost been replaced. Fresh cream has a wider range of uses and can be used to make ice cream, decorate cakes, cook soups, brew coffee and tea, etc.

As for the difference between cream and butter, generally speaking, it is a difference in application. Therefore, if there is no special use, there is no need to distinguish between the two. However, whether it is cream or butter, their fat content is very high, so these foods are especially not suitable for obese people and people with high blood pressure.