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What's the matter with cream as bean curd residue? What should I do if there is bean curd residue in cream?
1. Cream is like bean curd residue after being sent, because it is sent too far, showing oil-water separation.

2. It can be restored with a little heating.

3. Put hot water in the pot, put the bowl with whipped cream in it, and basically recover; Second, it can be made into egg tarts, but the taste is slightly worse.

4. The correct way to send the cream: put the clear water in the freezer for a while in advance, freeze it into ice water, then take out the ice water and cream and prepare it. The cream should not be frozen in the freezer, but should be placed in the freezer.

5. Pour the cream into a clean container, add white sugar, and add a few milliliters of rum according to your own taste.

6. Put the container with cream in ice water.

7. Beat the white sugar evenly with electric egg beater at low speed for about tens of seconds.

8. Then continue to beat while observing. Don't overdo it. When the eggbeater is lifted, it can pull out a strong corner. At this time, the cream is very delicate and the beating is completed.