As a private bakery owner, I also use whipped cream every day. Let's talk about why whipped cream melts easily and why cream cakes in cake shops can be preserved for a long time.
Why whipped cream melts easily is actually a very simple question. Let's try to understand the ingredients of whipped cream and why it can be sent away. The reason is obvious. Don't think theoretical knowledge is boring. If you want to learn baking well, you can't just know the operation. Understanding the principle is the most important.
1, component of whipped cream
To put it bluntly, in fact, whipped cream is "milk" with higher fat content in milk, which is extracted from milk. Cream can be obtained by centrifugal separation and concentration of lipid components in milk.
The milk fat content of cream is also different. Generally, the milk fat content used in the market is 35%-38%. For example, the cream content of Anjia and Iron Tower that I often use is 35%, and the blue windmill is 38%. Some cooking products will be lower. For example, the milk fat content of Nestle for cooking is only about 25%. The higher the fat content of milk, the stronger the taste, otherwise it will be more refreshing.
2. Why can the whipped cream be sent away?
Why can the cream be sent away? It's cream. The fat globules in the cream are wrapped in the fat globule film and evenly distributed in the emulsion, and the cream is liquid. By whipping, the fat globule membrane is destroyed, the fat flows out, rearranges, connects into blocks, and wraps the water, so the light cream expands in volume and becomes stiff, forming a state that can be decorated.
Lipid globule membranes contain phospholipids, which are hydrophilic and hydrophobic. In the beating process, phospholipids act as emulsifiers. The fat content of milk is also related to the difficulty of delivery. The higher the fat content of milk, the easier it is to make hair, and it can last longer after it is finished.
3. Why is whipped cream easy?
Because animal fat will change from solid to liquid with the increase of temperature. Once it becomes liquid, the network structure formed by fat will disappear, so it will be "melted".
That's why animal ointment is so sensitive to temperature. If you want to make decorative cakes and send cream, you must not operate in an environment above 20 degrees. Summer is the season that tests the cake maker the most. The air conditioner must be turned on, and a series of operations such as sending ice water away must be ensured to be accurate and keep up with the hand speed.
Why can the cream in the cake shop last so long? When a friend came, he said that he must have used plant cream, which was a bit arbitrary. There are many ways to make a cake shop, and it is not necessary to use the unhealthy ingredient of vegetable cream.
1, using vegetable cream is also a way, but as far as I know, there are fewer and fewer cake shops using pure vegetable cream, especially private baking shops. After all, the guest's mouth is getting more and more awkward.
2. Mix animal cream and vegetable cream. Pure vegetable cream tastes bad and artificial, but animal cream costs more. In order to keep the relative balance between cost and taste, some bakeries will mix two kinds of cream in a certain proportion and reuse them. This mixed cream can also be kept for a long time.
If you use pure animal cream, you must do some treatment. Conventional methods, such as filling the cream with ice water, turning on the air conditioner, freezing the whipped cream for a while before cooking, and then freezing it for a while after cooking, will only make the whipped cream easier to make stuffing and plastering, and will not be exposed to high temperature for a long time.
There are also some ways to "stabilize cream", such as adding stabilizers: xanthan gum, gelatin and so on. (There is xanthan gum in the ingredients list of Anjia light cream, so Anjia is more resistant to making, so it is recommended that novices use Anjia to wipe their faces), frosting: cream cheese, etc. I have written a detailed tutorial on how to make this stable cream before. If you are interested, you can search for "stable cream" on my homepage. This stable cream is more resistant to temperature than ordinary whipped cream, and can be kept from melting for 2-3 hours.
4, the ultimate solution: cream cream
Private baking is used more, sometimes 2-3 hours is not enough. For example, the cake on the wedding dessert table will be kept at room temperature for several hours without deformation. And private baking generally does not use plant cream (after all, private baking claims to have good raw materials), so use cream cream ~
Cream cake:
Butter cream has a strong taste, and butter is basically added, which is not very popular among Chinese people, so it is generally not used in ordinary birthday cakes, and it is used more in some special occasions.
The conclusion is that whipped cream can be sent away because it contains milk fat, but animal fat will change from solid to liquid at a slightly higher temperature, so whipped cream is sensitive to temperature and is very easy to melt. The cakes in the cake shop may be made of plant cream, plant cream mixed with animal cream, stable animal cream or cream.