Many novices are confused about how to whip various materials. Let’s talk about the ones that are easier to whip first. Generally, cake houses use vegetable butter for decoration, which is easier to whip and preserve. The main brands There are Jindiaan, Master Zhu, Anjia, etc.:

Jindiaan plant cream:

Storage: Notes:

Unopened cream, in- It can be stored for one year at 18℃, and can be stored for two weeks at 2℃-7℃.

Unwhipped cream cannot be thawed or frozen repeatedly during storage. Otherwise, the quality of the cream will be affected.

The whipped cream can be stored in a refrigerator at 2℃-7℃ for three days.

Whisting: Notes:

Put the unwhipped cream in a refrigerator at 2℃-7℃ for more than 24 to 48 hours, and take it out after it is completely defrosted.

The temperature of the cream before whipping should not be higher than 10℃. If it is lower than 7℃, it will affect the stability and whipping volume of the cream.

After gently shaking the cream, pour it into the mixing tank. The temperature of this liquid cream should be 7℃-10℃, and the capacity should be 10%-25% of the mixing tank (whip the product until it reaches the size of the mixing ball) maximum diameter).

If the room temperature is too high or too low, it will affect the quality and stability of whipped cream.

Use medium or high speed to beat (160-260 rpm is enough) until the gloss disappears and soft peaks appear.

The volume of unwhipped cream placed in the mixing tank cannot be less than 10% of the tank volume, nor higher than 25% of the tank volume, otherwise the quality of the product will be affected.

If the room temperature is too high or too low, it will affect the quality and stability of whipped cream.

Usage: Notes:

The whipped cream can be used immediately. The whipped cream should be stored covered in the refrigerator before use.

Whipped cream has a wide range of uses, not just limited to cream cake decorations.

Cream can be used for cake layers, top layers and decorations.

Cream can also be used to make frozen cream fruit cups and fruit salads.

Storage of finished products: Notes:

The decorated cream cake must be placed in the refrigerator.

Should not be left at room temperature.

The melting point of butter is about 30°C. Depending on the different needs during production, there are two different processing methods: softening the butter or completely melting the butter. For example, for batter-type cakes, the cream must be whipped and mixed with air to soften the texture and expand the volume of the cake. When making fillings, most of the cream must be melted and then added to the ingredients and mixed well.

1. Cream rewarming:

After the cream is refrigerated or frozen, the texture will become hard. The way to remove the ice and soften it is to take it out and place it at room temperature until it softens. As for the need How long it takes is not necessarily determined. It depends on whether the cream was previously refrigerated or frozen, the portion size, and the temperature at the time. The cream only needs to be softened to the point where it can be easily dented by pressing with your fingers.

2. Mix thoroughly with the sugar:

Use a whisk to beat the cream until it swells in volume and turns white in color as shown in the picture, then add the powdered sugar and salt to the cream and continue Mix well with a whisk until the powdered sugar is completely melted and the batter has a smooth texture.

3. The beating is completed:

The completed batter should be smooth and fine, light yellow in color, and the cream batter will not drip when you lift it with a whisk. , even if it’s finished, this batter looks like angel’s wings