Buy 2 boxes of bright cream in the supermarket, 125g.
Buy another box of pure milk, preferably Mengniu's, and the final dosage is 350ml.
Then put the cream in a container, preferably stainless steel.
Beat in one direction with an egg extractor, and add milk and fine sand sugar in three times during the beating process.
It's better to put ice water under the container. It's easier to beat the cream when the temperature is low.
This process is very hard. It takes a long time to hit NN, and your arm is sore. If it doesn't work, just change people and continue to fight. (However, it's all right now. I bought a electric egg beater and it will be ready soon.)
Finally, when the cream is made, it becomes sweet and delicious, soft and creamy cake cream.
Method 2:
Buy a box of whipped cream, preferably Nestle's. I've tried others, but it doesn't seem to work well.
Generally, you can buy them in big supermarkets, such as Metro and Wal-Mart.
Pour the whipped cream into a container, beat it in one direction with an egg extractor, and add the fine sand sugar in three times during the beating. The more sugar you put, the easier it is to pass away.
You have to keep beating for more than fifteen minutes before you can.
Or use an electric egg beater (just 2 to 4 minutes).
OK, the whipped cream is ready.
Method of making cream: homemade cream:
Material: one kilogram of cooking oil.
Two kilograms of milk powder/fresh milk
Practice:
Mix together
stir
Cream making:
Stir eggs and sugar in a pot, add milk, stir with an egg broom while heating, put them in an egg beater with butterfat after boiling, and add rum to make the duplicate cream.
The baking knowledge of the making method of cream-A Complete Book of Cream Playing Method
Golden diamond plant cream:
Storage:
Precautions:
The unopened cream can be stored for one year at-18℃
It can be stored for two weeks at 2℃-7℃.
Uneven cream cannot be thawed and frozen repeatedly in storage. Otherwise, it will affect the quality of cream.
The whipped cream can be refrigerated at 2℃-7℃
Store in the cabinet for three days.
Send:
Precautions:
Put the undistributed cream in the refrigerator at 2℃-7℃ for more than 24 to 48 hours, and take it out after it is completely thawed.
The temperature before cream whipping should not be higher than 10℃, and lower than 7℃ will affect the stability and whipping amount of cream.
Shake the cream gently, then pour it into the mixing tank. The temperature of this liquid cream should be 7℃- 10℃, and the capacity should be 10%-25 of the mixing tank.
% (send the product to the maximum diameter of the mixing ball).
Too high or too low room temperature will affect the quality and stability of whipped cream.
Send it at medium or high speed (160-260 rpm) until the luster disappears and soft peaks appear.
The volume of undistributed cream placed in the mixing tank should not be lower than 10% of the tank volume, nor higher than 25% of the internal volume of the tank, otherwise the quality of the product will be affected.
Too high or too low room temperature will affect the quality and stability of whipped cream.
Use:
Precautions:
The whipped cream can be used, and the whipped cream to be used should be stored in a refrigerator with a cover.
The whipped cream has a wide range of uses, not limited to the decoration of cream cakes.
Cream can be used for cake interlayer, surface layer and decoration.
You can also use cream to make frozen cream cups and fruit salads.
Finished product storage:
Precautions:
Decorated cream cakes must be kept in the refrigerator.
It should not be kept at room temperature.
It is generally better to use vegetable cream for table flowers.