A, light cream is made from whole milk, which is more solid fat commonly used in the production of cakes or pastries mounted, while the milk is liquid solid fat content is less, can not be replaced for mounted.

If you are doing toast, you can use an equal amount of milk instead.

Don't pour all the milk at once, it is best to leave about 10g to see the dough and then add, if you feel dry you can continue to add milk, if you look at the viscous does not need to add, but it may also be the use of flour absorbent water caused by different.

Two, light cream is often used as laminating, but also commonly used to mix the pastry or toast.

Milk or condensed milk can be used as a substitute for pastry or toast, but there may be a difference in taste.

White cream can also be made from vegetable cream, which is what many bakeries use, but it is not as healthy as light cream.

Extended information:

Light cream substitute - homemade light cream method:

Ingredients: 60ml of cold water, 10g of gylcine powder, 250ml of whole milk, vanilla extract 7.5 ml, powdered sugar 32.5g

Steps

1, add 60ml of cold water in a pot, pour in 10g of gypsum powder, and let it stand for 5 minutes so that the powder can fully absorb the water.

2, turn on medium-low heat (no more than 65 degrees Celsius), heating and stirring until all the crystals are fully absorbed by the water, remove from heat and set aside.

3. Take a large bowl, add 250ml whole milk, pour the custard into the milk and stir well with a hand whisk (about 20-30 seconds).

4: Add 7.5ml of vanilla extract and 32.5g of powdered sugar to the mixture and mix well.

5: Place in the refrigerator and leave for 60-90 minutes. Every 15-20 minutes, take out and stir.

6. The mixture will gradually become thicker and thicker. When the time comes, take it out of the refrigerator and stir it well with a hand whisk. Low-fat light cream substitute is ready.

7. Whip with an electric whisk.

8, the finished product after whipping.