Fresh cream whipping method

1. Pour the semi-de-iced fresh cream into the mixing tank. The optimal temperature of the fresh cream is between 0℃~5℃. 〔Fresh

The best whipping state of fresh cream is half-frozen state, which can be easily poured out from the jar. The emulsion also contains crushed ice so that it can

flow best. opportunity. 〕

2. Use a mesh mixer to whip the cream quickly. If there is crushed ice in the fresh cream, you can first whip it at medium speed until the ice is completely gone.

Then switch to high speed. Dismiss.

3. When the fresh cream is whipped, it will gradually turn from a thin state to a thick state and the volume will gradually expand.

4. Continue stirring until it is almost completed. It can be seen that the whipped cream has obvious plastic patterns.

You can stop whipping at this time.

5. The whipped cream, called "foamed cream", should be shiny and have good elasticity and plasticity

6. The whipped cream can be put into another container or stored in the refrigerator together with the mixing tank for later use. Its best use

is to use it within 40 minutes after passing it through, so it is better to pass it in small amounts and multiple times.

7. If you find that the fresh cream is too thin and soft after whipping, you can whip it again immediately until it becomes plasticity, or if it is stored in the refrigerator for too long and lacks plasticity,

You can also whip it again or add new fresh cream

to whip it together.

8. Over-whipped fresh cream will be reduced in volume and rough in texture. The particles will be large and branched without elasticity and luster.

You can add new fresh cream at this time. Re-whip it to get the desired plasticity.

9. If the whipped cream is not used out of date or is used in excess, it can be stored in the freezer and can be added with fresh

fresh cream next time without affecting the condition. and quality.