cream

25g

Cream 200g

Sugar powder 10g

xanthan gum

0.5g

Production method:

1, weigh xanthan gum 0.3--0.5g for later use. For your own use, 100g

whipping cream

0.5g xanthan gum,

plastotype

Better

2. Weigh powdered sugar 10g for later use. The purpose of using powdered sugar is to disperse xanthan gum after sieving. The ratio of xanthan gum to powder dispersing it is at least 1: 10, 1g xanthan gum 10g powder.

3. Weigh 25g of whipped cream. The ratio of xanthan gum to cream is that the more gum, the less cream, and the ratio of cream to powdered sugar is twice that of cream to powdered sugar. Only in this way can xanthan gum fully absorb water.

4. Mix sugar powder and xanthan gum powder for later use. Must be mixed!

5, 25g whipped cream is heated to about 35℃ in water, focusing on water heating! The temperature should not exceed 40℃. Then sieve and add collagen and powdered sugar. The focus is on sieving!

6. Use

Silicone scraper

Stir well until there are no particles.

7, after dressing evenly, slowly become sticky.

8. Stir until smooth

gelatineous

Cover with plastic wrap and refrigerate 1 to 2 hours.

9. Take out the frozen paste and use electric power.

whisk

Break it up and add cream to beat it. The frozen yellow gel cream can be refrigerated with plastic wrap for 3 to 7 days. If it is made in large quantities, the ratio of raw materials can be doubled and used for other purposes, such as thickening the jam syrup sandwich and replacing the cream with other liquids. Can assist various sauces in forming and thickening.

10, pour 200-300 grams of cream. Usually, it tastes good and keeps the pattern in good condition.

1 1, the volume of cream with xanthan gum will be smaller, and the sending speed will be slow. When you blow the lines obviously, you lift the whisk with a sharp tip, but the cream in the basin still flows, which is your usual state of plastering.

12, continue to send, when the lines are clear and the volume is obviously larger, the cream becomes stiff, and the cream in the basin will not flow, which is normal.

Piping

State.

note:

1, imported xanthan gum and domestic xanthan gum are characterized by high domestic viscosity and high imported viscosity.

2. A paste made of 0.5g xanthan gum is used to keep the light cream pattern. Add at least100g of cream and at most 300g of cream. Less than 200 grams will obviously taste a little sticky, and more than 300 grams of stable patterns will not be obvious. Add100g of cream to keep the pattern state obvious, and the pattern is angular and has the plastic feeling of cream cream.

3, plastering cream with too much yellow collagen will stick to the spatula.