1, first use an egg beater at a medium speed, and add half the sugar when the foam is large. Don't worry at this stage of medium-speed delivery, because whipped cream is not easy to deliver, you must calm down and continue to deliver at medium speed.

2. Continue to stir at medium speed until the volume of whipped cream begins to increase, and pour in the remaining half of sugar.

3. Turn the whisk to high speed, and when the whipped cream has obvious patterns, turn the whisk to medium speed to continue the hair. From now on, we should pay close attention to the situation of whipped cream, because this is the time when whipped cream is most likely to be excessive. If it is beaten into cotton wool, it will affect the taste and appearance of the finished product.

4. When the eggbeater is obviously blocked, stop sending at any time and lift the eggbeater to observe the situation. If the tip of whipped cream stuck on the eggbeater is short and will not bend, the delivery is successful.

Extended data

Keeping the temperature low is the key to the successful delivery of whipped cream. In addition to using ice or ice water to cool down, the following key details should be noted:

First, the whipped cream should be stored in the refrigerator at 0 ~ 6 degrees 12 hours. When it needs to be sent out, it should be sent out immediately. The temperature of the center of the whipped cream should be controlled at about 6 degrees before sending, but never freeze the whipped cream.

Second, it is best to refrigerate the basin for 30 minutes first, especially when delivering fresh cream in summer, it is necessary to refrigerate the basin for a period of time in advance. In addition, the effect of using stainless steel basin is better.

Third, pay attention to the room temperature when sending. If the room temperature is higher, we can deliver it in an air-conditioned room.

Fourth, the basin must be free of oil and water.

Fifth, it is best to choose a deeper whisking basin, so that the head of the whisk can be completely immersed in the whipped cream, and the whisking effect will be better.

Sixth, after the whipped cream is successful, don't stir slowly to defoam like vegetable cream, otherwise it will cause serious collapse.

Seventh, in the whole process of sending whipped cream, it is more conducive to the success of sending whipped cream by turning the sending basin from time to time to let more air enter the whipped cream.

reference data

Cream-Baidu Encyclopedia