First, homemade cream
1. Separate the egg yolk and egg white, take the egg white, and put it into an egg beating basin (a relatively strong basin).
2. Beat in the same direction with an egg beater until a lot of foam is produced.
3. Add a small amount of milk, a small amount of oil and a small amount of sugar, and keep beating (at least put the milk ~ oil ~ sugar in four equal parts)
4. Add a little milk ~ oil ~ sugar until it looks sticky.
5. When all the milk, oil and sugar are beaten, stir up the cream with an eggbeater without dripping.
6. This completes the homemade cream.
Tips
You can put a little less salt in egg whites, soybean oil is the best edible oil, whole milk is the best milk, the thicker the better, and sugar is added according to personal taste.
Second, the steps of making fresh cream
1, break up four egg whites and beat them like this (that is, there is a small layer of small bubbles on the egg white).
2, put a little salt, a drop of white vinegar, a spoonful of sugar (spoon is an ordinary small iron spoon), continue to beat egg whites.
3. When it's a little thick (that is, it feels like the beaten egg white is like the DOG of bath lotion), add a spoonful of sugar and continue beating.
4. After that, when you feel thicker than the egg white in the third step, add a spoonful of sugar and continue to beat.
5. After step 4, beat for about 10 minutes. Try to stir up the beaten egg whites with an egg beater. If the egg whites can stand up, it means that the cream has been beaten.
Tips
1, the production method is very simple, just have patience.
2, when making cream, try to choose a big bowl, because when you beat the egg white, a lot of small DOG will slowly come out on the egg white, that is, the cream will be beaten more and more.
3, the amount of whipped cream will be relatively large, and it may not be used up at one time, so parents can put the remaining cream in a well-sealed fresh-keeping box (must have a lid) or put it in a fresh-keeping bag and then tie the bag mouth and put it in the refrigerator. You can pour it out the next time you use it. At this time, the whipped cream will become like egg white, and you can beat it with an eggbeater for about 3 minutes, and then it will become the previous cream again.
Third, the practice of homemade cream cake
1. Prepare materials: flour, eggs, milk, salt, sugar and oil.
Note: Do not touch a drop of water in this process. Dry all the utensils before using them.
2. Beat the eggs according to the quantity, and 4 eggs were used here, and the egg whites were separated.
Then stir the egg whites.
3. In order to highlight the sweetness, put a little salt.
And a spoonful of sugar, and add another spoonful of sugar when it is a little thick.
4. After about 15 minutes, it will become creamy, and the chopsticks will not fall off.
This process is more critical, 15 minutes of continuous play, not for fun, very painful, but don't give up! ~
5. Put two spoonfuls of sugar in the egg yolk.
3 tablespoons of rising flour
And 6 spoonfuls of milk.
And then stirring.
6. Pour in half of the creamy egg white, stir well, then pour in the other half of the creamy egg white, and stir up and down.
7. Press the cooking button of the rice cooker to preheat it 1 min, and then take it out, as long as the pot is a little hot.
Pour a little oil into the pan and spread it evenly to prevent it from sticking to the pan.
8. Pour in the stirred things, then squat down a few times to shake out the bubbles.
9. Press the cooking button, and it will automatically jump to the heat preservation file in about 2 minutes. At this time, cover the vent with a towel and stuffy for 20 minutes.
Then press the coOKing button, and it will be ok in 20 minutes!
10. Open the lid!