Yes, you can. In fact, the problem you mentioned is not a problem at all. Why? Because that's what most high-end bakeries use. In order to pursue a unique taste, stores often use two or even three or four kinds of cream to match. So that others can't copy the formula. Do you think people only use gold diamonds? Just love? Only the tower? Just the president? Why does it taste different when you play by yourself? Because people are mixed up! !
Even now, many cream companies have introduced ready-made mixed animal and plant creams. Meet the needs of small baking shops.
So ... this question is absolutely ok.
However, it should be noted that the sending method needs to be adjusted according to its own formula. Generally speaking, according to the characteristics of animal cream, it is ok to beat vegetable cream first, and then mix animal cream to send it. It can also be mixed together in advance according to the characteristics of each cream. Do more experiments yourself.
Last but not least, be sure to pay attention to the temperature. If you can, hit it with ice. If not, turn down the air conditioner. ...
1. Pour the semi-de-iced whipped cream into the mixing tank, and the optimum temperature of the whipped cream is between 0℃ and 5℃. The best time to deliver whipped cream is half-de-icing, which can be easily poured out of the jar. The emulsion also contains crushed ice, which can flow. 2. Send it quickly with a mesh stirrer. If there is crushed ice in the whipped cream, you can use medium speed until the ice is completely removed, and then use it quickly. 3. After the whipped cream is sent away, it will gradually form a viscous state and its volume will gradually expand.
4. When the stirring continues to the completion stage, you can see that the whipped cream in the sent state has obvious plastic patterns, and you can stop sending at this time.
5. The whipped cream called "foam whipped cream" should have luster and good elasticity and plasticity.
6. Whipped cream can be changed into a container or stored in the refrigerator with a mixing drum for later use. Its best use state is to use it within 40 minutes after sending, and it is appropriate to send it a few times.
7. When the whipped cream is found to be too thin and soft, you can send it again immediately until it is plastic, or when it is stored in the refrigerator for too long and lacks plasticity, you can also send it again, or send it with new whipped cream.
8. Excessive whipped cream is sent, with less volume shrinkage and rough body, and the particles are branched, with no elasticity and luster. At this time, you can add new whipped cream and send it again to get the plasticity you deserve.
9. If the finished whipped cream expires or is used in excess, it can be stored and frozen, and it can be sent together with fresh cream next time, without affecting the state and quality.