List of ingredients
Whipped cream 250ml fine sugar 50g
Cooking steps
Step 1
Take out the whipped cream refrigerated in the refrigerator in advance, put it in a large bowl, and then start to turn the bowl M-shaped and stir it.
Step 2
Add 15g sugar until a lot of fish bubbles appear (this step is the easiest to achieve), and continue to stir ing.
Step 3
The cream began to bubble, and there were lines when the eggbeater passed by. Add 20g sugar and continue pumping by hand. This process is time-consuming and labor-consuming, so you can put the bowl on the table and watch a small video screen to divert your attention.
Step 4
When you mention the eggbeater, a soft long inverted triangle appears. Congratulations, when you see the dawn, add the sugar and stir it with your hands. It won't take more than ten minutes. When you mention the eggbeater, a short triangle appears, and you're done. The cream is sent away. Manual is really torturing, and this process takes about 40 minutes. When I first started baking, I only bought manual hands.
There are two ways .. one is to buy liquid cream and then go home and use the eggbeater to send it away. This method is more convenient and easy.
The second is to use two 125g bright cream (250g)+350ml fresh milk, which is enough to make an 8-inch decorated cake.
Put the cream into the milk, let it cool in the hot water bath for a while. Some of the cream turns into a liquid state, and the rest becomes soft. Then beat it with an egg beater, adding sugar while beating, and try it when you can. It's good to beat the cream when it's not hot. If it's hot, it's better to put some cold water under the egg beater and add some ice cubes to keep the egg beater at a low temperature.