Light cream can be used to make creamy pumpkin soup, the production must be 50 grams of light cream, 600 grams of bone broth, 400 grams of golden gourd, a small piece of round onion, lettuce appropriate, two cloves of garlic. Wash the lettuce and carrots and green onions and cut them into cubes. Remove the flesh from the skin of the cucumber and cut it into small cubes. Pour a little olive oil into the pan and put the melon, green onions and lettuce diced stir fry, stir fry well, add the bone broth and steam for 20 minutes, boil and then remove and put into the multifunctional cooking machine to make puree. Do a good job of vegetable puree removed in a bowl, and then put the light cream into the mix evenly and then pour a little white pepper and salt to mix evenly, and finally with the light cream on the top of the extrusion lines, and then be able to gradually take. Light cream generally refers to be able to eliminate the cake framing with animal cream, fat rate is generally 30% to 36%, eliminated into liquid form is the top of the birthday cake decorative design of the frosting.

Relatively healthier than whipped cream, small animal light cream itself does not contain sugar, so the case of abatement to put sugar. The use of natural whipping cream and basically the same, but the melting point than whipping cream is a little lower, can be used to make cake cream, ice cream, lasagna, cheesecake, etc., if you do the case of bread and add some, but also make toast bread more soft. Cheese cake: 100g of sugar and cold water poured into the pot, mixing until the sugar dissolved, adjusted to the fire, will be simmering tea into the chai color can be removed from the fire, the toffee liquid poured into the vessel ready. Take 3 eggs whisked and beaten, 250ml of pure milk and 50ml of light cream together into the bowl, mix well, with a strainer on the custard to carry out the overthrow, to be more detailed milk pudding can be more overthrow 2 times, will be overthrow a little bit of custard poured into the toffee liquid in a glass container.

Use plastic wrap to seal the mouth of the vessel, pour a small amount of cold water into the stainless steel steamer, when the water boils, turn to a gentle heat, put in the vessel, cover the lid and steam for 15min, turn off the heat and wait for about 3 minutes before opening the lid. Place at room temperature and chill in the refrigerator for 2 hours before taking the flavor better. Light cream is the common ingredient in our cake baking, which is obtained by skimming milk according to the method of separating it out, reducing it, etc. to obtain low-fat milk and thin cream. Thin cream is what we call light cream, in which 35% or more of the phytolipids are Whipping Cream, which is the light cream we need for cake baking. Generally, families cannot obtain light cream on their own, so we buy manufactured products to apply. For health reasons, you don't have to use artificial whipping cream. The light cream can do a lot of snacks yo, such as making cream cake filling and surface cake laminating.

Light cream is a common ingredient in our cake baking, is through the skim milk according to the separation out, shrinkage and other methods to obtain low-fat milk and thin cream. Thin cream is what we call light cream, in which 35% or more of the phytolipids are Whipping Cream, which is the whipping cream we need for cake baking. Generally, families cannot obtain light cream on their own, so we buy manufactured products to apply. For health reasons, you don't have to use artificial whipping cream. There are many snacks that can be made with light cream, such as filling for buttercream and laminating for sheet cakes. Light cream is to milk to get out of the concentration value of whipped cream, light cream cream creamy, delicate flavor, much loved by everyone, are always eaten in our life, light cream is made with buttermilk, sugar, unsalted butter, egg yolks, tapioca starch, etc., usually the proportion to be mastered.