Light cream preservation methods:

(1) If you buy some domestic brands of light cream, unopened before the need for refrigeration, room temperature preservation can be.

(2) If you buy imported light cream, it is best to use a towel wrapped in a layer, placed on the side of the refrigerator door, so as not to be frostbitten (refrigerator refrigeration temperature at 2 ℃ -8 ℃).

(3) 1L of light cream in the use of the opening as much as possible the smaller the more conducive to long-term preservation, after the opening should be preserved openings clean and ensure that the openings are sealed low-temperature preservation, preservation of the proper can be refrigerated for about a month.

Expanded Information:

The melting point of buttercream is around 30°C. Depending on the needs of the production, there are two different ways to soften the buttercream or melt it completely. For example, for batter cakes, the cream must be whipped and mixed with air to soften the texture and expand the volume of the cake; for fillings, most of the cream must be melted and then added to the ingredients and mixed well.

1. Reheat the cream:

Cream will become hard when it is refrigerated or frozen. The way to soften it is to take it out of the ice and leave it at room temperature to soften. How long it takes depends on whether the cream was previously refrigerated or frozen, the quantity of cream, and the temperature at the time. The cream should be softened to the point where it can be easily pressed with your fingers to make a dent in your hand.

2, and sugar mix:

Use a whisk to whip the cream until the volume of the volume of white color, and then powdered sugar and salt are added to the cream, continue to mix with a whisk until the powdered sugar is completely melted, the batter texture is smooth.

3, whipped finish:

After the completion of the batter should be smooth and meticulous shape, the color is yellowish, has been lifted by the whisk cream batter will not drip to the extent that it is complete, the whipped oil is most often used in the production of cream cake, add different spices and fillings to mix that into different flavors of the puffed cake.

Search Engine Encyclopedia - Light Cream

How to store Anja Light Cream

If opened, there are several ways to save it:

1. Don't tear off the tinfoil strips and throw them away, so that the rest can be covered with them to insulate the air and keep it for a while longer. Pour out the required amount of light cream and then squeeze the box with both hands, so that the upper air out of the box, see the rest of the cream is squeezed up, you can seal the tinfoil strips and box lid. This method I used after half a month of preservation can still be whipped, of course, did not go bad.

2. According to the amount of remaining cream, find a suitable size of glass bottles, and put the bottles in a pot to boil or steam, including the lid, but also a minute of time can be cooked, after cooking with a clip to remove the bottles and lids, do not touch with your hands (scalding), pour out the rest of the water in the bottles, let it cool down and the remaining cream poured into the bottles to be full of full of bottles, full of bottles and immediately after the mouth of the lid screwed tightly, and after that, you will see that the lid is a vacuum. Afterwards, you will see that the lid is concave, and at this point it will become a vacuum. I have preserved it in this way for a month, and I suppose it will keep too long, but I will use it up as soon as possible in order to avoid waste. This state of preservation of light cream can be whipped I have not tested, I hope to have used this method can still be whipped students on to say.

3. Divide the leftover cream into portions (in boxes, bags, or bottles as you like) and put it in the freezer to freeze.

This way of preservation of the cream in the use of the liquid to be used again, the cream will change the state of the cream, like flowers, but not spoiled, can be used to make tartlets, bread and other purposes.

How to keep and whip the light cream after buying?

First, the preservation of light cream: (1) If you buy some domestic brands of light cream, unopened before the need for refrigeration, room temperature can be saved.

(2) If you buy imported light cream, it is best to use a towel wrapped in a layer, placed on the side of the refrigerator door, so as not to be frostbitten (refrigerator refrigeration temperature at 2 ℃ -8 ℃). (3) 1L of light cream in the use of the opening as much as possible to open the smaller the more conducive to long-term preservation, after the opening should be kept open and clean and ensure that the opening of the sealed low-temperature preservation, preservation of the proper can be refrigerated for about a month.

Second, the whipping method of light cream: 1, pour 300g of light cream and 20g of granulated sugar in an iron pot, tilt it, so that the cream is concentrated, the liquid surface is also high. 2, the beating head of the maximum did not enter the light cream, but do not touch the bottom of the basin and the basin wall, and then you can turn on the high-speed whipping, during the period of time do not need to move the whisk, keep the head of the whisk does not touch the basin.

3, light cream more and more thick, gently shaking the whisk can see the fine lines, this time you can put the basin flat. 4, after the leveling can use a spatula to scrape the walls of the basin those coarse bubbles to the center, the whisk on the lowest gear slowly stirring, while turning the whisk basin, while turning the whisk along the basin wall.

5, the next hit to their own state of need on the line, mousse is the softest, wipe the surface of the next, laminating hard a little bit, the hardest cake roll.

This is the first time I've ever seen a cake roll.

How to save the light cream if you can't finish it?

1. Before opening, the mouth and clippers to be opened should be sterilized with medical alcohol. When opening, open as small as possible, pour out the desired amount and squeeze out the air inside the box, and immediately clean the residue of light cream around the opening with medical cotton wool moistened with medical alcohol.

2. Sealing: Remove the seal and seal the folded opening with a ball of alcohol-soaked cotton wool, then cut a small slit of plastic wrap to cover the folded opening with the cotton wool. Once this has been done, the covering material should be clamped over the opening with sterilized ordinary clips. Finally, place the whole thing in a tightly sealed plastic bag and drizzle with a little medical alcohol. Seal and refrigerate (not freeze). A small amount of alcohol should be added once a week.

3. Note: Do this every time you use it, so it will stay good for two and a half months and still whip.

4. If you did not clean the opening in the first place, and the opening is also large, then the remedy is also still to squeeze out the excess air in the original package and clean the opening perimeter with a cotton wool dip in medical alcohol, and then the next steps refer to the above.

5. It can also be stored in the refrigerator for about a week and a half.

How to store light cream bought online!

Light cream, its preservation method is the same as the preservation of milk, can not be put in the freezer, below 0 degrees will lead to the separation of the cream water and oil. In addition, it should be used up immediately after opening, and generally it should be eaten within 3 days after opening. The packaging of light cream usually states that it should be used up within a week after opening, but usually the large one-liter boxes for home use often cannot be used up in a week. If you use the correct preservation method, you can keep the opened light cream in the refrigerator for two weeks or even longer, but it is still recommended to eat it as soon as possible. After all, there are always some small problems when things are left for a long time, and the taste is not as good as the fresh ones.

For a long time placed in the light cream, if you are worried about spoilage, you can pour out a little taste, there is a milky flavor, is normal. If bitter, smelly, taste is very difficult to eat, indicating that it has been bad can not be used again; if the light cream is no longer liquid, but similar to toothpaste, but the taste is still milky, can also be used. This may be the reason for the temperature, so that the fat has the phenomenon of solidification, does not affect the use and whipping, with an electric whisk to stir a little bit will be thinned back, and then beat again can be whipped.

How to save animal light cream

Light cream preservation method: light cream is not required to refrigerate the preservation, but if you buy when the supermarket has been refrigerated, take it home or into the refrigerator, otherwise it will be bad.

How to save inexhaustible light cream: open unfinished light cream, pay more attention to sealing the seal tightly --- the rest of the cream squeezed to the exit, using tinfoil to seal the mouth, to avoid air in, and then wrapped in a plastic bag. Hygiene better, generally properly preserved, or can be put on a month no problem.

There is another way is: buy a Lekker or Tupperware fresh cup, put the rest of the light cream into a clean and oil-free fresh bad, fasten the lid, in the freezer for half a month is no problem. However, it is recommended to finish it earlier, dairy products are prone to harbor bacteria.