The most important step in decorating flowers is to send whipped cream, because we use animal cream, which is a little harder to beat than plant whipped cream, so there are many stresses. Freeze the basin for whipping cream in the refrigerator for about half an hour, or for 3-4 hours, and then beat it with ice cubes. You can also put some frozen meat and fish on it, and use electric egg beater Expressway to quickly send whipped cream. After a long time, the friction between the beaten egg head and the cream will generate heat, plus the indoor temperature. It will melt the cream, so it is best to add powdered sugar when delivering whipped cream. The effect is very good, because powdered sugar melts faster, which can play a great role in foaming fresh cream.
Another thing to note is not to overdo it, because whipped cream, unlike egg white, won't last long.
If this has been distributed until 9: 00, it will take 1-2 minutes to overdose. Don't pour out the whipped cream, you can also make bread, egg tarts and other snacks that don't need to be sent away.
Paste delivery Many novices are confused about the delivery of various materials. Generally, bakeries decorate flowers with plant paste, because plant paste is better to deliver and preserve. The main brands are Golden Diamond, Master Zhu and Anjia. I use the sweet cream of the golden diamond:
1. Precautions for storage: 1. The unopened cream can be stored at-18℃ for one year and at 2℃ ~ 7℃ for two weeks.
The stored cream (not delivered) cannot be thawed and frozen repeatedly, which will affect the quality of the cream. So I usually divide a box of cream into three parts.
(1 serving is just enough for 1 8-inch cake), and thaw one piece at a time (if it is 10-inch cake, it will take 2 pieces).
2. Fresh cream can be stored in the refrigerator at 2℃ ~ 7℃ for three days.
2. Notice of sending: 1. Put the undistributed cream in the refrigerator at 2℃ ~ 7℃ for more than 24 hours, and take it out after it is completely thawed. The temperature of cream before whipping should not be higher than 10℃, but below 7℃ will also affect the stability and whipping size of cream.
2. Shake the cream gently and pour it into the mixing tank. At this time, the temperature of liquid milk oil should be 7℃ ~ 10℃, and the capacity should be 10% ~ 25% of the mixing tank.
The whipped cream should be at the maximum diameter of the mixing ball. Too high or too low room temperature will affect the quality and stability of whipped cream, so it is finally whipped with ice water.
3. Feed at medium or high speed until the gloss disappears and a soft peak appears.
3. Precautions for use: whipped cream can be used, and the whipped cream to be used should be put in the refrigerator and sealed for preservation.
The use of whipped cream is very extensive, not limited to the decoration of cream cakes. Cream can be used in the interlayer, surface layer and decoration of cakes. You can also make frozen cream cups and fruit salads with cream.
4. Precautions for storage of finished products: Decorated cream cakes must be placed in the refrigerator, not at room temperature, otherwise the cream will become soft.
Most cakes sold outside are colored with pigments. If you make it yourself, you just don't want to eat too many useless additives.
So I tried to add different things to the whipped cream, and the original white cream turned into color. The amount of things added can determine the depth of color.
1, Brown-Add chocolate powder
2, green-add green tea powder
3, yellow-add orange jam (tried custard powder, never tried lemon jam), different shades of yellow are controlled by how much jam is added.
4, purple-add Lan Mei jam
5, pink-add strawberry jam or red meat dragon juice.
To add: animal cream and vegetable fat cream are still very different from vegetable fat cream.
Animal cream is usually refrigerated, while vegetable cream can be frozen. Animal cream needs low temperature and can be beaten with ice water in a basin. Animal cream needs sugar, while vegetable cream is sweet.
It's a little difficult to send animal cream, but there is no problem in mastering the essentials. It will be superior to non-dairy creamer in taste.
Many people who are afraid of obesity will choose vegetable fat cream. In fact, there are many negative reports about vegetable fat cream.
It is often seen that TX has whipped cream to send Nestle away, which is not easy to send away. Low milk fat content. Make yourself very tired. Divide into good categories and make the best use of everything.
Nestle cream is very suitable for making ice cream, egg tart, milkshake, fancy coffee, milk tea and cream soup. Send all the books (vegetable cream, whipped cream, egg whites, cream and whole eggs).
ZT whipped cream sending method 1. Pour the semi-de-iced whipped cream into the mixing tank, and the optimum temperature of the whipped cream is between 0℃ and 5℃. The best time to deliver whipped cream is half-de-icing, which can be easily poured out of the jar. The emulsion also contains crushed ice, which can flow. 〕
2. Send it quickly with a mesh stirrer. If there is crushed ice in the whipped cream, you can use medium speed until the ice is completely removed, and then use it quickly.
3. After the whipped cream is sent away, it will gradually form a viscous state and its volume will gradually expand.
4. When the stirring continues to the completion stage, you can see that the whipped cream in the sent state has obvious plastic patterns, and you can stop sending at this time.
5. The whipped cream called "foam whipped cream" should have luster and good elasticity and plasticity.
6. Whipped cream can be changed into a container or stored in the refrigerator with a mixing drum for later use.
Its best use state is to use it within 40 minutes after sending, and it is appropriate to send it a few times.
7. When the whipped cream is found to be too thin and soft, you can send it again immediately until it is plastic, or when it is stored in the refrigerator for too long and lacks plasticity, you can also send it again, or send it with new whipped cream.
8. Excessive whipped cream is sent, with less volume shrinkage and rough body, and the particles are branched, with no elasticity and luster. At this time, you can add new whipped cream and send it again to get the plasticity you deserve.
9. If the finished whipped cream expires or is used in excess, it can be stored and frozen, and it can be sent together with fresh cream next time, without affecting the state and quality. The melting point of whipped cream is about 30℃. According to the different needs of production, there are two different treatment methods: softening cream or completely melting cream. For example, the batter cake must be whipped with cream and mixed with air to soften the taste and expansion volume of the cake; When making fillings, most of the cream should be melted and then added to the ingredients and stirred evenly.
1. Cream heating: After the cream is refrigerated or frozen, the texture will become hard. The method of thawing and softening is to take it out and put it at room temperature until it softens. As for how long it will take, it may be uncertain, depending on whether the cream is refrigerated or frozen before, the amount of cream and the temperature at that time. As long as the cream softens to the point where it can be easily pressed out with your fingers.
2. Add sugar and stir evenly: beat the cream with an egg beater until the volume expands and the color turns white, as shown in the figure. Then add both sugar powder and salt into the cream and continue to stir evenly with the egg beater until the sugar powder is completely melted and the batter is smooth.
3. Finished: The finished batter should be smooth and delicate, with a light yellow color. It has been lifted by the eggbeater so that the batter won't drip. Even the finished product, this batter is most suitable for making heavy cream cakes. Song Peng cakes with different flavors were made by adding different spices and fillings.
Plant fat cream 1 operation, the plant fat cream used in winter is thawed and taken out of the freezer (-18℃) three days in advance.
Take it out and put it in the refrigerator (2℃-7℃) for thawing. For use in summer, take it out of the freezer one day in advance and put it in the freezer to thaw.
In addition, there are some different thawing methods, such as tap water soaking, indoor natural thawing, warm water soaking and so on.
However, different thawing methods have different throughput and stability. For example, if you thaw it in the refrigerator to 2℃, the air delivery rate will be 4.3-4.5 times, and it will not change much after staying in the refrigerator overnight. This thawing time takes about 24 hours. When thawing indoors to 2℃, the initial amount is 4. 1-4.3 times. After being put in the refrigerator overnight, there will be slight foam. After mixing, you can decorate it with flowers. This thawing method takes about three hours.
Soak in tap water, thaw to 2℃ and send away. The initial amount is 3.8-4. 1 time. There will be a little bubble after staying in the refrigerator overnight, and it can barely be pasted after stirring. This thawing method can take 30 minutes, so it can be seen that different thawing methods have different starting amount and stability, that is, the shorter the thawing time, the worse the starting amount and stability.
2. The sending temperature of vegetable cream has a great relationship with room temperature. If the room temperature is between 0℃ and 18℃, the best delivery temperature of cream is between 4℃ and 8℃. If the room temperature is between 18℃-30℃ and the baking temperature of cream is between -4℃-2℃, that is, there is a little ice, then it is necessary to bake the whipped vegetable fat cream at the above two temperatures.
The temperature is generally between 13℃ and 16℃. The baking temperature of vegetable fat cream will directly affect the initial amount, stability and taste of cream.
If the slurry temperature is too high, the slurry temperature should be between 18℃-30℃ and 2℃-6℃.
The starting amount is about 0.3 times less than that between -4℃ and 2℃. However, if you put the cream in the refrigerator until tomorrow, it will foam and soften, that is, the stability will be slightly worse. If the slurry temperature of vegetable fat cream is raised above 6℃- 10℃, the initial amount will be lower, only less than 3.8 times.
After being put in the refrigerator overnight, it bubbles more, becomes tough after being stirred, is not easy to decorate flowers and do other things, has a bad taste, has the feeling of a pulp mouth, and is not easy to melt at the entrance. On the other hand, if the slurry temperature of vegetable fat cream is very low (if the slurry temperature is lower than -40C at a high temperature of 00C- 180C).
The amount of whipped cream will be higher, more than 4.3 times, but the stability is poor, and the cream is weak and has no support.
The framed flowers will stick together and cling to the petals, and the squeezed animals will collapse downwards and become fat and short animals.
Eating in your mouth is like a gust of wind, like eating air, without texture. In short, the slurry temperature is inversely proportional to the room temperature. The higher the room temperature, the lower the slurry temperature. The lower the room temperature, the higher the slurry temperature, but there is a limit.
3. If the room temperature is between 0℃ and 18℃, the cream will not thaw because the temperature of the cream slurry is between -4℃ and -2℃. The speed to be sent is to slowly stir the ice slag inside, and then quickly (if it is a kitchen treasure, a sword machine and other infinitely variable speed machines, etc.). ), that is, the tenth gear uses the sixth gear and the seventh gear uses the fourth gear.
If the main engine has only the third gear, start the first gear to stir and dissolve the ice slag, then start the fast stirring (that is, the third gear), and then start the slow stirring (the first gear) for about half a minute. Why should the cream be divided into three speeds?
The reason is that if the ice particles are sent quickly, the constant friction between the ice particles and the thawed cream will interrupt the internal structure of the cream.
Then the whipped cream is unstable and easy to foam and soften. The reason for quick use is that the liquid will expand continuously when it enters the air.
The oil film will wrap the expanding bubbles, and there is a layer of liquid outside, so it is most appropriate to send the incoming air to a certain degree of expansion.
If the sending speed is too fast and too much air enters, the liquid bubbles will expand and break, and the paste will easily thicken and bubble, which is not suitable for decoration and other purposes. Finally, slow stirring is to exhaust the air between the liquid bubble film and the film, so that the paste is smoother, more delicate and more stable. In short, the delivery speed of vegetable fat cream depends on your own machine. Because some machines have been used for a long time,
The speed of the eighth gear is not as fast as that of the fourth gear of a good machine. Moreover, whether the stirring balls of some machines have broken steel wires also has a great relationship.
4. After being beaten, the storage temperature of vegetable fat emulsion is generally between 65438 03℃ and 65438 06℃. If the room temperature is 30℃, the cream will rise to 30℃ in less than half an hour at room temperature, so the cream will foam.
Therefore, the whipped cream must be covered and put in the refrigerator (2℃-7℃), and the temperature of 13℃- 16℃ should be reduced to 2℃-7℃.
This cream hasn't changed after a day and a night. If there are many cakes in the cake shop, it is necessary to recycle the cream and put it in the refrigerator in advance. When you take it out for use, put another bucket in the freezer.
In this way, the plant fat cream will last longer in the renovated room. Why did you cover the refrigerator?
Because there are two kinds of freezers: one is direct refrigeration, the other is pipeline refrigeration and the other is freezing refrigeration. Covering with protective paper can prevent water from infiltrating.
The other is air-cooled, and covering it with paper will prevent the surface cream from drying out. If some cake shops are small,
There are only one or two birthday cakes every day, so beat the vegetable fat cream and keep it in the refrigerator.
When you want to make a cake, put some in a small pot to make this cake. When it's not enough, take some out of the refrigerator.
In this way, the stability of a large basin of cream will not be affected by making cakes.