Because of the instability of animal whipped cream, try to choose whipped cream with high milk fat content, which is easier to send away.

To send whipped cream, use whipped cream that has been refrigerated for more than 12 hours. When the weather is hot, you need to prepare a basin of ice water and put it under the beating basin with whipped cream.

It is necessary to add fine sugar to whipped cream, and the amount of fine sugar is about 8 ~10% of whipped cream, so the sweetness is just right.

Production step

The first step:

Add appropriate amount of fine sugar, and beat with electric egg beater high-speed circular motion. At this time, you will see the whipped cream thicken slowly. Pick up the beating head, and the whipped cream hangs on it but drips easily.

Step 2:

Continue to send whipped cream, whipped cream becomes unable to flow, showing faint lines, and will disappear when it stops. Pick up the beating head and drop it slowly. This is 6 distributions, and you can make Mu Si.

The third step

Change the medium speed to continue beating, and slightly stable lines appear. Shake the egg bowl, it will not flow, and the inverted buckle will not fall off. When the egg beater is lifted, you will see that the whipped cream is small and sharp, which is the degree that it is suitable for decorating and plastering. Don't continue to beat it, or it will be scrapped.

The fourth step:

The whipped cream is in the form of bean curd residue and can't be used. So be sure to always pay attention to the degree of cream, and never hit it.

After the raw milk is allowed to stand for a period of time, the fat with lower density will float to the top. In the industrial production process, this step is usually completed by a separator centrifuge. In many countries, cream is divided into different grades according to its fat content. Cream can also be dried and made into powder for transportation to distant markets. In the domestic market, cream generally refers to Butter, and the cream introduced here for decorating flowers and cakes is called Wiping Cream in the market, subject to the English name on the package.

The forage grass eaten by cows raised in natural pastures usually contains some carotenoids, which makes the cream produced from them light yellow, with strong taste and texture, and is mainly used as decoration of cakes or stuffing of bread (see cream bag). The cream produced by another kind of captive dairy cow, which mainly feeds on grain, is usually white, light in taste and soft in texture. It is usually used in drinks and as a decoration for cakes. In Hong Kong, Cream is usually used to address the former, while the latter is customarily called Cream, although both are cream in English. Cream is also the main raw material for making ice cream.

Butter is divided into animal butter and vegetable butter in types. Animal cream is obtained by separating fat from milk. Vegetable cream is made from vegetable oil such as soybean, water, salt and milk powder.

Taste: In terms of taste, animal cream tastes better. Vegetable butter is the kind that we can usually buy in cake shops. The calories are more than half less than those of ordinary animal cream, and there are less saturated fatty acids and no cholesterol.

Purchase: Animal cream will be sold in large supermarkets with many brands. Vegetable cream can be bought in the baking market.

To make the basic and commonly used butter for West Point, it is still necessary to use block butter.

Butter can be divided into three categories according to the manufacturing method:

Fresh cream: Light or salty cream made of sterilized cream.

Acid cream: a light or salty cream made from sterilized cream and fermented with starter.

Remanufactured cream: Made of melted thin cream or cream.