Cream must be refrigerated, especially in summer when it is too hot, and the cream should be delivered at room temperature.
Step 1: Prepare before delivering the cream. The pots sent are oil-free and water-free, including the two heads of electric egg beater. Put them in the refrigerator 10 minutes until the container gets cold. Take it out and dry it with kitchen paper, because there will be a layer of fog and water droplets after refrigeration.
Step 2: If it is summer, it is better to sit on the ice at the bottom of the basin, which is easier to deliver, otherwise it can also be delivered in an air-conditioned room. It doesn't matter now, it's still easy to send.
Step 3: It is best to choose a special egg beating basin, such as silicone bottom protection, or stainless steel and glassware.
Step 4: The fat content of whipped cream on the market is generally 30%-35%. If you don't choose whipped cream below this content, there is a kind of whipped cream with low fat content, which is not easy to send away.
Step 5: Add sugar to send it away, from low speed to medium-high speed, and turn to low speed when it is not flowing. Observe the state at any time, and finally hit it a few times to see the state. Don't overdo it. Just mention the tip of the cream in the whisk. If the cream is overdone, the oil and water will separate into bean curd residue and end in failure. ...
Step 6: Put the whipped cream in the refrigerator to make it more stable and not easy to melt. To sum up, the experience is that beginners will always fail once or twice at first, but practice makes perfect. After playing too much, you will find the state. Just like making a cake in Qifeng, I failed again and again to sum up my experience. In the end, whatever you do will be successful, and whatever state you need will be made. Thanks for pushing the invitation to answer. The Chang Di oven at home is good, with uniform color and easy temperature control.