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What is the ratio of whipped cream to sugar?
The ratio of whipped cream to sugar is 35 grams of sugar per 200 grams of whole milk, which is 200:35. The following is the home version of the whipped cream delivery process, the steps are as follows:

Ingredients: whole milk, gelatin tablets, sugar.

Accessories: Qingshui

Auxiliary tools: egg beater, egg beater, scissors.

1, the first preparation materials are: white sugar, gelatin tablets and whole milk.

2. Cut the gelatin into small pieces with scissors.

3. Then add a proper amount of water to soak until it becomes soft.

4. Bring the pot to a low heat and pour in the whole milk.

5. Then pour in sugar.

6. Stir well with a shovel until the sugar is completely melted. Note: It is not necessary to boil the milk. After the sugar melts, you can turn off the fire and let it cool.

7. After the sugar melts, take out the milk and add the soaked gelatin tablets.

8. Stir with a shovel until the gelatin tablets are completely melted.

9. After the film melts, cool the milk and put it in the refrigerator for 20 minutes.

10, time is up, take out the milk and mix it evenly with the eggbeater.

1 1, this is the third time that the milk has been taken out of the refrigerator.

12, and then use the eggbeater to start sending.

13, and the paste can be inverted triangle, as shown in the figure.