1) Divide the bought frozen cream into several portions and freeze them in plastic wrap, so that each time you use it, just take out a small piece and melt it. \x0d\ (Super Ugly Melon Note: In my opinion, 1/4 pieces of cream is enough to make an 8-inch cake. I used 1/3 today, which is too much, and there are some left. ) \x0d\\x0d\2) Put the required frozen cream (covered with plastic wrap) in the refrigerator and thaw it. By the way, put the clean, oil-free and waterless big basin and the head of the eggbeater into the refrigerator for refrigeration. \x0d\\x0d\3) When the frozen cream melts in the cold room until there is no ice residue, it can be taken out and ready to be sent away. \x0d\\x0d\4) Before beating, prepare a basin of ice water, and it is better to beat the cream through ice water. \x0d\\x0d\5) Beat with electric egg beater at a medium speed for about 10 minutes, and the cream turns from sticky to hard gradually, so it can be easily pulled out without falling, and it is almost the same. \x0d\ (Super Ugly Melon Note: Because this cream already contains sugar, there is no need to add extra sugar. If you buy whipped cream, you should put sugar in several times as appropriate. ) \x0d\\x0d\ Sending encyclopedia (vegetable cream, whipped cream, protein, cream and whole eggs) ZT method of sending whipped cream \x0d\\x0d\ 1. Pour semi-frozen whipped cream into a mixing tank, and the temperature of whipped cream is the best between 0℃ and 5℃. The best time to send fresh cream is semi-de-iced, which can be easily poured out of the jar. The emulsion also contains crushed ice and can flow. \ x0d \ \ x0d \ 2. Use a mesh stirrer to send it quickly. If there is crushed ice in the whipped cream, you can send it at a medium speed until the ice is completely removed, and then use it quickly. \x0d\\x0d\3. When whipped cream is sent away, it will gradually become thick and its volume will gradually expand. \x0d\\x0d\4. When the stirring is continued to the near completion stage, it can be seen that the whipped cream in the sent state has obvious plastic patterns, and the sending can be stopped at this time. \x0d\\x0d\5. The whipped cream, which is called foamed whipped cream, should have luster and good elasticity and plasticity. \x0d\\x0d\6. The whipped cream can be changed into a container or stored in a refrigerator together with a mixing tank for later use. Its best use state is that it is better to use it within 40 minutes after the completion of sending, so it is appropriate to send it several times in a small amount. \x0d\\x0d\7. If the whipped cream is found to be too thin and soft when it is sent out, it can be sent out again immediately until it is plastic, or if it is stored in the refrigerator for too long and lacks plasticity, it can also be sent out again or be sent out with new whipped cream. \x0d\\x0d\8. Excessive whipped cream is reduced in size and rough in physique, and the particles are in a branched state without elasticity and luster. At this time, new whipped cream can be added and sent again to get the due plasticity. \x0d\\x0d\9. If the finished whipped cream is out of date or used in excess, it can be stored in freezing storage, and it can be sent with new whipped cream next time without affecting the state and quality. \x0d\ x0d \ There are two ways to stabilize the foamed whipped cream: \x0d\\x0d\1,and the method of adding gelatin: \ x0d \ One teaspoon (5ml) of gelatin and two tablespoons (30ml) of hot water can be added to each cup of whipped cream. \x0d\\x0d\ First, stir the gelatin and hot water until they are dissolved, and keep them in a liquid state after cooling. When the whipped cream is soft and towering, slowly add gelatin and send it to the completion stage. \x0d\\x0d\2. Method of adding corn flour: \x0d\ Add two tablespoons (30ml) of powdered sugar and one tablespoon (15ml) of corn flour to each cup of whipped cream. \x0d\\x0d\ First, mix the powdered sugar and corn flour. Take 1/4 cups of whipped cream, heat it, add corn sugar powder, stir until it dissolves, and cool it to room temperature for later use. \x0d\\x0d\ Send the remaining 3/4 whipped cream, slowly add corn syrup and water and send it to the completion stage. \x0d\\x0d\ Other common sense about whipped cream: \x0d\\x0d\ 1, 1 cup of whipped cream =2 cups of foamed whipped cream (that is, whipped cream) \ x0d \ x0d \ 2, an eight _ or nine _ cake. If it is a double-layer cake with eight or nine layers, you need to use a cup of foamed whipped cream as the middle interlayer, and then add a cup of foamed whipped cream as the surface frost decoration, so you need three cups of foamed whipped cream in total. \x0d\\x0d\3. Similarly, a three-layer sandwich cake needs 4 cups of foamed whipped cream. \ x0d \ x0d \ vegetable cream (whipped cream): \ x0d \ x0d \ storage: Note: \ x0d \ x0d \ unopened cream can be stored for one year at-18℃, that is, it can be stored for two at 2℃-7℃. \x0d\ Unfilled cream cannot be thawed and frozen repeatedly in storage. Otherwise, it will affect the quality of cream. \ x0d \ x0d \ whipped cream can be stored in a refrigerator at 2℃-7℃ for three days. \x0d\\x0d\ Send: Precautions: \x0d\\x0d\ Put the cream that has not been sent in the refrigerator at 2℃-7℃ for more than 24 to 48 hours, and take it out after it is completely thawed. \x0d\ The temperature before cream whipping should not be higher than 10℃, and lower than 7℃ will affect the stability and whipping amount of cream. \x0d\\x0d\ After gently shaking the cream, pour it into the mixing tank. The temperature of this liquid cream should be 7℃- 10℃, and the capacity should be10%-25% of the mixing tank (send the product to the place where the ball diameter of the mixing ball is the largest). \x0d\ Too high or too low room temperature will affect the quality and stability of whipped cream. \x0d\\x0d\ Send it at medium or high speed (160-260 rpm) until the luster disappears and soft peaks appear. \x0d\ The volume of undistributed cream placed in the mixing tank should not be lower than10% of the tank volume or higher than 25% of the internal volume of the tank, otherwise the product quality will be affected. \ x0d \ x0d \ Too high or too low room temperature will affect the quality and stability of whipped cream. \x0d\\x0d\ Usage: Precautions: \x0d\\x0d\ The whipped cream can be used immediately, and the whipped cream to be used should be stored in a refrigerator with a cover. \x0d\ The whipped cream has a wide range of uses, not limited to the decoration of cream cakes. \ x0d \ x0d \ cream can be used for the interlayer, surface layer and decoration of cakes. \x0d\\x0d\ You can also use cream to make frozen cream cups and fruit salads. \x0d\\x0d\ Storage of finished products: Note: \x0d\\x0d\ Decorated cream cakes must be placed in the refrigerator. \x0d\ should not be kept at room temperature.