01

Strawberry Cake Roll

Ingredients

3 Eggs; Sugar 65g

Melted Butter 30g

Low Gluten Flour 50g; Light Cream 235g

Strawberries 6-8 or so (sliced)

Practice Steps

1 Beat the eggs and sugar in a beating pan.

②Add the melted butter, then quickly mix again;

③Sift in the low gluten flour and mix well to form a batter;

④Then pour the batter into a greased baking tray, preheat the oven at 200 °C and bake for 10 minutes (do this in advance of the oven preheating)

5Remove the batter from the oven and leave it until it cools down completely and then it is ready to decorate;

⑥The strawberries should be cooked in the oven for 10 minutes. p>

6 In a separate bowl, whip the light cream and sugar together. When the cake is completely cooled, spread a layer of light cream on the top of the cake. If you like strawberry jam, you can spread a layer of jam first and then spread the cream, the result will be as shown in the picture below! Add sliced strawberries and roll up the cake.

02

Light cream version of cookies

Ingredients

Butter 130g; powdered sugar 70g

Light cream 100g; low-flour 220g

Steps

1) Butter is softened, and powdered sugar is added to the butter, and the butter is beaten until it is 90% fat.

② light cream placed in the greenhouse, in four additions to the whipped butter (each addition of light cream, until the light cream and butter completely mixed)

③ sieve into the low-flour, with a silicone spatula, mix well, into a piping bag.

④Squeeze the cookies on a greased baking sheet and squeeze out your favorite pattern.

5 Preheat oven to 180°C. Bake for 8-10 minutes, until golden brown. p>Steps

①All the ingredients you need, preheat the oven to 150 degrees

Pour the milk and light cream into a saucepan and heat it over a low heat

②While heating, slowly whisk the mixture, turn off the heat when you see the heat coming up and leave it to cool down, it will take about 10 minutes

Prime the egg yolks with the sugar and whisk them well, slowly pour the egg mixture into the cooled saucepan and stir well.

3) Pour the custard into the prepared baking cups, and at the same time, take a baking sheet and pour hot water into the baking sheet

4) Bake the baking cups and baking sheet in the oven at 150 degrees Celsius for 30 minutes, and be careful not to over bake

5) Put the pudding in the refrigerator for 2 hours or less, and take it out of the refrigerator when you want to eat it, and then sprinkle a little spoonful of sugar on the surface of the pudding in the baking cups and rotate the cups to coat the surface of the pudding with the sugar. The pudding will be coated with a layer of sugar in the baking cup, and then the excess sugar will be poured out. Finally, spray the pudding with a spray gun a few centimeters away from the pudding, and pay attention to observe, because the gun caramelizes the sugar very fast

04

A variety of milk tea with milk cover

Milk tea is the best choice to consume the light cream! Because there is usually not a lot of leftover cream, and the production of milk tea is very simple, basically tea, water, sugar, fruit can be completed, to which the addition of light cream tends to make the flavor of the drink more mellow, do a good job of a cake with a cup of milk cover milk tea really do not be too soothing!

The ingredients are simple: milk, cream, cream cheese, sea salt, and of course, tea.

②Pour cream cheese, cream, milk into a large bowl, about 1 : 1 : 0.5 ratio, sprinkle in a pinch of sea salt, with a whisk stir whipped to 5 points. If you don't have much light cream left, you can combine it with black tea to make a rich milk tea.

05

Creamy Fruit Cups

Ingredients

Animal cream 100g; sugar 7g

Pomegranate with their own, not fixed; blueberries with their own, not fixed

Operation steps

①Pomegranate take out the fruit, blueberries rinsed ~

②Make a large cup of the amount of each person, the size of the cup is different. The size of the cup is different, please add or subtract your own, I gave just my amount.

③ cream whipped to the lines obviously not disappear slightly harder, so that the layering will be more obvious, better look.

④Put the cream into the laminating bag, squeeze into the cup, a layer of cream a layer of fruit, fruit pressure leveling, cream squeeze Qi.

5 fruit with, color more better look oh.

06

Milk jelly

Light cream has left over, can also be used to make milk jelly

Find a good-looking packaging, order proper

07

Laminated decorations

Whipped cream mixed with the use of gelatin, which can be used to make the cream more easily shaped, you can make the cream become easy to use.

But usually we have enough for laminating, if you have leftovers and don't want to eat them (for fear of putting on weight), then practice laminating~

Tips: About Light Cream Storage

Except for Nestlé and Erie, all light creams need to be kept refrigerated, and also kept refrigerated during transportation to avoid curdling or spoiling. All light creams should not be refrigerated, as they will change their properties and become difficult to whip. When chilling light cream in the refrigerator, remember not to press it against the inner wall of the refrigerator, but leave some space to avoid solidification of the light cream.

Open the package of light cream should be used within 7 days, if you can't use it up in a short time, wipe the mouth of the box with an alcohol cotton ball, then wrap it in tinfoil, clamp it with a long-tailed clip, put it in the innermost part of the refrigerator to keep it chilled and use it up as soon as possible. You can also pour it into a plastic bag, squeeze out the air and tie it tightly, then seal it and keep it refrigerated and protected from light.