Materials: Cooking oil one kilogram

Milk powder/fresh milk two kilograms

Methods:

To blend together

Mix

Making cream cream:

Eggs, sugar into the pan and stir, add milk, add heat while stirring with the broom, to be boiled, together with the white oil into the egg-beating The eggs and sugar are whisked in a saucepan, the milk is added, and the eggs are whisked with an egg broom while adding warmth.

/read_art_sub.php?b=food&a=341751&NoCache=1

Here is a comprehensive write-up

Whipping Cream:

It is a question of whipping cream:

I will briefly summarize my own experience, but if it is not enough, I would like to ask the other sisters to supplement it.

1) buy back the frozen cream, divided into several parts, respectively, in the plastic wrap frozen, so that each time you use, separate out a small piece of melting can be.

(Super Ugly Melon Note: I think that for an 8-inch cake, 1/4 of a block of buttercream is enough. I used 1/3 today, which was too much, and had some left over.)

2) Take the desired amount of frozen buttercream (with plastic wrap over it), place it in the freezer, and thaw it out. Incidentally, place a large, clean, oil and water free bowl and the head of a whisk, together in the freezer.

3) Once the frozen cream has melted in the freezer until there is no ice left, you can take it out and prepare it for whipping.

4) Before you beat it, prepare a bowl of ice water, it is better to whip the cream through the ice water.

5) with an electric mixer on medium speed for about 10 minutes, the cream from the thick, gradually hardened, can easily pull out the sharp corners and does not fall, it's almost ready.

(super ugly melon note: because this cream itself already contains sugar, so do not need to add additional sugar whipped. If you buy light cream, then you'll have to put in sugar and whip it in batches as appropriate.)

Whipping Book (vegetable cream, whipped cream, egg white, cream and whole egg) ZT Whipped Cream Whipping Method

1. Pour the half-refreshed ice-like whipped cream into the mixing bowl, and its whipped cream temperature between 0℃~5℃ is the best.

[The best time to whip the whipped cream is when it is half-iced, can be easily poured out of the tank, and can flow with ice in the emulsion].

2. Use a net mixer to whip the whipped cream quickly. If the whipped cream has ice in it, whip it on medium speed until it is completely out of the ice and then switch to fast speed.

3. When whipping, the whipped cream will gradually develop a thicker consistency and volume.

4. Continue to whisk until nearly finished, you can see the whipped cream has a clear plastic pattern, then you can stop whipping.

5. The whipped cream, called "foam whipped cream", should be glossy and have good elasticity and plasticity.

6. The whipped cream can be stored in the refrigerator in a different container or with the mixing bowl. The best way to use it is to use it up within 40 minutes after whipping, so it is better to whip it in small quantities.

7. If you find the whipped cream is too thin and soft when you finish whipping, you can whip it again immediately until it becomes malleable, or if it has been stored in the refrigerator for too long and lacks malleability, you can whip it again or whip it with new whipped cream.

8. Over-whipped whipped cream, the volume shrinks and the body is rough,

granules are large and have the state of branching without elasticity and luster, this time can be added to the new whipped cream and then re-whipped, you can get the state of the plasticity should be.

9. If the whipped cream is outdated or the amount is too much, you can store it in the freezer and save it for the next time you add new whipped cream to whip it together without affecting the condition and quality.