Two, Evaporated Milk (Evaporated Milk) is also known as flower milk, milk, evaporated milk. Milk evaporated and concentrated, no sugar, canned and sterilized as evaporated milk. Its lactose content is higher than the general milk, milk flavor is also stronger, can give pastry a special flavor.
Three, condensed milk (Condensed Milk) milk with sugar, heating, evaporation and concentration into a sugar concentrated milk products, that is, condensed milk, its milk fat content can not be less than 0.5%, milk solids content of not less than 24%. In baking, condensed milk is basically not used as an ingredient because of its high sugar content, and cannot be used as a substitute for butter or milk. The original and various flavors of condensed milk can be spread directly on the baked or steamed snacks.
Four, whipping cream (Whipping Cream) whipping cream is white like milk-like liquid, but cream content is higher. Whipping cream can add flavor to pastry, and it has the property of whipping, can be increased in volume after whipping, into a creamy frothy whipped cream (Whipped Cream).
This, whipped cream is divided into animal whipped cream and vegetable whipped cream:
1, animal whipped cream is extracted from milk, containing 47% high fat and 40% low fat. In the packaging of the composition of the description, animal whipping cream only "whipped cream" or "Cream" and no "palm oil" and other vegetable oil components or sugar content. Animal-based whipped cream has a short shelf life and cannot be frozen, so it should be used as soon as possible.
2, vegetable whipped cream, also known as margarine, the main components of palm oil, corn syrup and other hydrides, you can see from the ingredients on the package to determine whether the vegetable whipped cream. Vegetable whipped cream is usually sweetened, and is sweeter than animal whipped cream. Vegetable whipped cream keeps longer than animal whipped cream, can be frozen, and is easier to whip than animal whipped cream, making it more suitable for laminating.
Fifth, yogurt (Yogurt) English directly translated as "Yogurt". Is cultured from milk through the strain and become, most of the yogurt on the market have been added spices or seasonings and sweetened to increase the taste and flavor, but the production of pastry is best to use plain yogurt.
Sixth, sour cream (Sour Cream) is made from milk by adding lactic acid bacteria culture or fermentation, containing 18% milk fat, thick texture, sour taste, in pastry baking can be replaced by yogurt.
Seven, cheese (Cheese), also known as cheese or cheese, directly translated as cheese, cheese, is the milk put after the acid to increase the enzymes or bacteria to produce food. Cheese is usually made from cow's milk, but there are also goat, sheep or buffalo milk cheese. Most cheeses are creamy to golden in color. Traditional cheeses are rich in protein and fat, vitamin A, calcium and phosphorus, but modern low-fat cheeses are also made from skimmed milk.
There are many kinds of cheese, here we mainly introduce in the baking more commonly used in several kinds of cheese:
1, mozzarella cheese (Mozzarella Cheese) Mozzarella is a kind of Italy Campania Naples local production of a kind of light cheese, its finished product color yellowish, containing 50% of the milk fat, after high-temperature baking after cheese It will melt and stretch, so it is an important ingredient for making pizza.
2, cream cheese (cream cheese) is the most commonly used cheese, it is fresh milk through bacterial decomposition of cheese and curd treatment made. Cream cheese is highly susceptible to absorbing other flavors and spoilage after opening, so it should be consumed as early as possible. Cream cheese is an indispensable ingredient in cheesecake.
3, Mascarpone cheese (Mascarpone cheese) produced in Italy fresh cheese, is a kind of fresh milk fermentation coagulation, and then remove some of the water formed after the "fresh cheese", its solids in the cheese fat content of 80%. It has a softness between whipped cream and cream cheese, with a slightly sweet and rich flavor. Mascarpone cheese is the main ingredient in Tiramisu.
4, Parmesan cheese (Parmesan Cheese) a kind of Italian hard cheese, after years of aging and drying and become, yellowish color, with a strong fruit flavor, general supermarkets have boxed or tin cans of powdered Parmesan cheese for sale. Parmesan cheese is very versatile, not only can be rubbed into crumbs as a condiment for pasta, soups and other dishes, but also