Animal cream is best for making cakes.

Compared to vegetable cream, animal cream is better and does not contain trans fatty acids. Although it is more expensive, it is recommended to consume animal cream as much as possible for good taste and healthier. If you have a high demand for flavor and do not have strict cost constraints, you can choose animal cream. Vegetable cream needs to be hydrogenated during the production process. Choose cream according to the actual situation, and the taste of vegetable cream is not very bad.

It has a rich creamy flavor and soft texture, so it is widely used in desserts and bakery products. It is particularly suitable for baked goods such as cookies, cakes and breads. In addition, animal cream can also be used to make cream sauces, grilled meats and fried chicken, and other delicacies to add flavor and taste to food.

Precautions for making cakes

Fresh eggs usually have a rough surface and intact shells, eggs should be kept in the refrigerator at room temperature before use, if you need to whip egg whites with eggs, you must separate the yolks from the whites cleanly, otherwise, the whites won't whip.

Whipping egg whites should ensure that the whipped egg white container is clean, wipe clean the water, must not be stained with oil, and the egg white can not be with egg yolks, wait until the egg white whipped to become solid, will not flow time, before you can add sugar to it. Before using the cream must be thawed cream, because the frozen cream can not be operated and production, the specific thawing is placed at room temperature, slowly soften to the finger gently press the cream, the cream will be sunken to the extent that it can be.