Open classification: cream, cakes

Its water content is 15 ~ 20%, salt content is 3%, and its melting point is high. It is a substitute for cream, which is mostly used in cakes and western cakes. Maggie and Maggie are the same thing, margarine. There are two names because of transliteration. Gil Michaels is margarine (vegetable). Cream is an indispensable food on the table in western countries, especially in France. I have a soft spot for cream, and I can't leave it for almost any meal. The skin of an egg tart is made of wheat. I've seen it made of ghee (I haven't tried it), and it can also be used to make Danish pastry. Although butter is also called cream, it has different properties and cannot be used as the raw material of egg tart. It can be used to make butter cookies and butter cakes. Maggie cream is malleable, so it can be thin, but butter can't)

Crispy magic thread-this oil contains animal butter with high melting point and is used in cakes, crispy bread and puffed multi-layer products. Generally, the water content cannot exceed 20%.