Whipping cream by yourself

Simply put, you need the following materials and tools:

Materials: sugar (I use powdered sugar), raw egg whites, a box of heavy cream (bought at the store, and the milk together, belongs to the refrigerated products)

Tools: electric mixer (necessary)

Steps Mix egg whites and heavy cream. Note that because heavy cream whips better at low temperatures, it is recommended that you mix the heavy cream with the egg whites, then dip the bottom of the container into ice water (prepare the ice water beforehand), and whip at high speed with an electric mixer. You can add a small amount of sugar before whipping, and add sugar little by little during the whipping process, so that you can experience the sweetness and it will be suitable. Note that this constantly whipped cream will become more and more stiff, until it can be inverted without sagging. Spread it on the cake and eat it!

Note: Leftover whipped cream can be refrigerated and used next time.

This is all I can think of for now, feel free to add more!

A simpler way is to buy ready-made whipped cream from the store, as shown in the picture, but I can't guarantee you'll like the sweetness.

If you buy food color, you can add it to make your own color. The "straw hat" cake in the picture is my own design of shape and color, and the color is dark because I didn't use flash in the picture. With it, you can make your favorite cake as you like~~:)

1, in general, 3 eggs with 6-inch molds, 5 eggs with 9-inch molds; if mm use 6-inch feel small, the next time to replace a slightly larger test a bit. :)

2, should be used for the left kind of whipping head, the right feeling is used for mixing, the two function and effect is very different. The purpose of whipping egg whites is to use high speed to bring air into the egg white, so as to achieve the effect of whipping, the latter is just stirring, can not realize whipping. (Detailed explanation see later)

3, if the egg flavor is heavy, in the production of cake mixing yolks, flour mixture step to add - vanilla extract, 1 - 2 small drops will be enough to ensure that your cake baked out of the charming vanilla flavor. :)

One of the pet peeves of whipping cream is the presence of water and oil. Absolutely no water should be added.

Whipping Book (vegetable cream, whipped cream, egg whites, cream and whole eggs) ZT Whipped Cream Whipping Method

1. Pour the half-refrigerated whipped cream into the mixing bowl, whose whipped cream temperature is optimal between 0℃~5℃. The best time to whip the whipped cream is when it is in a semi-refrigerated state and can be easily poured out of the jar, and when the emulsion still contains crushed ice and can flow.

2. Use a mesh mixer to whip the whipped cream quickly. If the whipped cream has ice in it, whip it on medium speed until the ice is completely gone, then switch to fast speed.

3. When whipping, the whipped cream will gradually develop a thicker consistency and volume.

4. Continue to whisk until nearly finished, you can see the whipped cream has a clear plastic pattern, then you can stop whipping.

5. The whipped cream, called "foam whipped cream", should be glossy and have good elasticity and plasticity.

6. The whipped cream can be stored in the refrigerator in a different container or with the mixing bowl. The best way to use it is to use it up within 40 minutes after whipping, so it is better to whip it in small quantities.

7. If you find the whipped cream is too thin and soft when you finish whipping, you can whip it again immediately until it becomes malleable, or if it has been stored in the refrigerator for too long and lacks malleability, you can whip it again or whip it with new whipped cream.

8. If the whipped cream is over whipped, the volume is reduced and the texture is rough, the particles are large and have the state of branching without elasticity and luster, then you can add new whipped cream and then whipped again to get the plasticity state that it should have.

9. If the whipped cream is outdated or the amount is too much, you can store it in the freezer and save it for the next time you add new whipped cream to whip it together without affecting the condition and quality.

There are two ways to make the whipped cream foamy:

1. Add Ghirardelli :

For every cup of whipped cream, add one teaspoon (5ml) of Ghirardelli and two tablespoons (30ml) of hot water.

Stir in the giardiniera and hot water until dissolved and set aside until cooled, keeping it liquid. Beat the whipping cream until soft and peaked, then slowly add the julienne to the whipped cream and beat until complete.

2. Add cornstarch:

For each cup of whipped cream, add two tablespoons (30ml) of powdered sugar and one tablespoon (15ml) of cornstarch.

Mix the powdered sugar and cornstarch first. Take 1/4 cup of whipping cream and heat it up, then add the cornstarch and stir it until it dissolves, let it cool down to room temperature and set aside.

Whip the remaining 3/4 cup of whipping cream and slowly add the cornstarch water to the whipped cream until it reaches the finishing stage.

Other whipped cream facts:

1. 1 cup of whipped cream = 2 cups of whipped topping

2. 1 cup of whipped topping is required for an 8-inch or 9-inch cake. For a double-layer 8" or 9" cake, use one cup of whipped cream for the middle layer and one cup of whipped cream for the top layer, for a total of ****3 cups of whipped cream.

3. Similarly, for a three-layer cake, 4 cups of whipped cream is needed.

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Vegetable Cream (Light Cream):

Storage: Caution:

Unopened box of Unopened cream can be stored at -18℃ for up to one year, i.e. at 2℃-7℃ for two weeks.

Unwhipped cream should not be thawed or frozen repeatedly during storage. Otherwise, it will affect the quality of the cream.

Whipped cream, can be stored at 2 ℃ -7 ℃ refrigerator for three days.

Whipping: Caution:

Place the unwhipped cream in the refrigerator at 2℃-7℃ for more than 24 to 48 hours, and then take it out after it is completely thawed.

The temperature of the cream before whipping should not be higher than 10℃, and any lower than 7℃ will affect the stability of the cream and the amount of whipping.

Shake the cream gently and pour it into the mixing bowl. The temperature of the liquid cream should be 7℃-10℃, and the volume of the mixing bowl should be 10%-25% (the product should be whipped to the maximum diameter of the mixing ball).

Too high or too low room temperature will affect the quality and stability of the whipped cream.

Whip at medium or high speed, (160-260 rpm is sufficient), until the gloss disappears and soft peaks appear.

Place the unwhipped cream in the mixing cylinder, the volume should not be less than 10% of the cylinder volume, nor higher than 25% of the cylinder volume, otherwise it will affect the quality of the product.

High or low room temperature will affect the quality and stability of the whipped cream.

Use: Caution:

Whipped cream is ready to use, to be used whipped cream should be stored in a refrigerator with a lid.

Whipped cream is very versatile, not limited to buttercream decoration.

Buttercream can be used for cake layers, toppings and decorations.

Cream can also be used to make frozen custard cups and fruit salads.

Storage of finished product: Note:

Decorated buttercream must be kept in the freezer.

It should not be kept at room temperature.

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Whipping of egg whites

Tips:

Select the whites of fresh eggs, which should not be wet, yolk and oil, in winter use about 40 degrees warm water pad under the beating basin, before beating a few drops of white vinegar, put sugar when put 1ml corn starch, the best each egg white with 20 grams of sugar, it is easy to whip.

Summer to keep the temperature of the egg white at about 23 degrees, if the temperature is too high, to put in the refrigerator for a few minutes, and then beat.

To make a successful and delicious cake, in addition to the correct proportion of ingredients, egg white whipping is one of the most important key, for beginners, usually as long as you can beat a beautiful egg white, which also means that it is not far from the success of the following is the three main keys to egg white whipping:

Whisk/Whipper

Whipping or mixing ingredients, the most commonly used melon type (melon), the most common type of whisk (whisk), the most common type of whisk (whisk), the most common type of whisk (whisk), the most commonly used type of whisk (whisk). The most commonly used are melon (straight), spiral and electric whisks. Melon whisks are the most versatile and can be used for whisking eggs, mixing ingredients and whipping cream, whipped cream, etc. The more the number of rings, the easier it is to whisk; spiral whisks are good for whisking eggs and whipped cream; and electric whisks are the most time-saving and labor-saving.

1. Add sugar

First of all, the egg white should be placed in a clean round-bottomed container with no oil or water, and use a whisk to beat in the same direction until large bubbles appear, then you can add sugar to the egg white in small batches, at this time to add sugar to help the egg white froth into the air and increase the volume of the egg white foam.

2. Wet foam

Egg whites have been whisking, small bubbles will be more and more, until the whole become like whipped cream white foam, at this time will be lifted up the whisk, egg white foam will still be from the whisk dripping down, this stage is known as the "wet foaming," suitable for making angel food cake.

3. Dry Foam (or Rigid Foam)

Wet Foam continues to be whipped to the point where the egg white foam will not drip down when the whisk is lifted, this is called Dry Foam or Rigid Foam, and this stage of the egg white paste is suitable for making chiffon cake, or decorative egg whites for lemon pie.

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Whipping of Whole Eggs

Whole eggs can hinder the whipping of egg whites because of the fat content of the yolks, but the whipping of egg whites is not as easy as it sounds. Because egg yolks contain emulsifiers such as lecithin and cholesterol in addition to fat, when the ratio of egg yolks to egg whites is 1:2, the emulsifying effect of egg yolks increases and it is easy to form a thick, creamy foam with the egg whites and the encapsulated air, so it can still be whipped up to produce a fine foam, which is one of the main ways to make sponge cake.

1.mixing and heating

When whipping whole eggs, because the egg yolk contains oil, so the speed is not as fast as the egg white whipping, if the egg before whipping a little warmer to 38 ~ 43 ℃, you can reduce the consistency of the yolks, and accelerate the foaming nature of the egg. At this time, the sugar and the whole egg mix well, and then placed on the stove to heat, heating must be constantly stirred with a whisk to prevent the material is not evenly heated.

2. Foam is delicate

Start to use a whisk to quickly and continuously mix until the egg begins to whiten, the foam begins to become detailed from coarse, and the volume of the egg is also larger, with a whisk to pick up the foam, the foam will still be dripping down.

3. Whipping is complete

Slowly whisked for a few moments, the foam color will be whitish milky yellow, and the foam has reached a uniformly detailed, smooth and stable state, with a whisk or a rubber spatula, the foam consistency of the larger and slowly downstream, this time that is said to be the completion of the whisking can be ready to add the sifted flour and other materials mixed into the batter.

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Whipping of cream

The melting point of cream is about 30 degrees Celsius, depending on the different needs of the production. Depending on the needs of the production, there are two different ways to soften the cream or melt it completely. For example, for batter cakes, the whipped cream must be mixed with air to soften the texture and expand the volume of the cake; for fillings, most of the cream must be melted and then added to the ingredients and mixed well.

1. Warming the cream:

The texture of the cream will harden when it is refrigerated or frozen. The way to soften the cream is to take it out of the ice and leave it at room temperature to soften, and the time it takes to soften depends on whether the cream was refrigerated or frozen, the quantity of the cream, and the prevailing air temperature. The cream should be softened to the point where it can be easily pressed into a depression with a finger.

2. Mix with sugar:

Use a whisk to whip the cream until it is bulky and whitish in color as shown in the picture, then add the powdered sugar and salt to the cream, and continue to mix with the whisk until the powdered sugar is completely melted, and the batter is smooth in texture.

3. Whipping is complete:

The finished batter should be smooth and delicate, the color is yellowish, and the batter will not drip down to the extent that it has been lifted up by the whisk, even if it is complete, this batter is most suitable for the production of heavy cream cake, adding different spices and fillings to blend into different flavors of the pescetarian cake Europe.

Plantation cream operation

1, the defrosting of the cream

Winter use, three days in advance from the freezer (-18 ° C) out of the freezer (2 ° C - 7 ° C) to thaw. For summer use, take it out of the freezer one day in advance and defrost it in the refrigerator. In addition, there are some different thawing methods, such as soaking in tap water, thawing naturally indoors, soaking in warm water and so on. And different thawing methods have different whipping amount and stability, such as thawing in the freezer to 2 ℃ to whipping, playing the starting amount of 4.3-4.5 times, put in the freezer overnight, but also changes are not big, this thawing time should be about 24 hours. If you thaw it in the room at 2℃ and whip it, the amount of whipped cream will be 4.1-4.3 times, and after putting it in the freezer overnight, it will be a little bit foamy, and it can be used for laminating after mixing, and it will take about three hours to thaw it in this way. Soak in tap water to thaw to 2 ℃ to whip, the amount of hair on the 3.8-4.1 times, put in the freezer overnight, a little bit of bubbles, stirring after barely frame, this thawing method 30 minutes on it, which shows that different thawing methods have different amount of hair and stability, that is, the shorter the thawing time, the more hair and stability is worse.

2, the whipping temperature of the cream

The whipping temperature of the cream has a great relationship with the room temperature, if the room temperature is between 0 ℃ -18 ℃, the whipping temperature of the cream between 4 ℃ -8 ℃ is the best. If the room temperature is between 18 ℃ -30 ℃, the whipping temperature of the cream between -4 ℃ -2 ℃, that is, a little bit of ice particles, not completely thawed to go to the whipping, in the above two temperatures to go to the whipping to beat up the temperature of the whipped cream is generally between 13 ℃ -16 ℃. The whipping temperature of the whipping cream will directly affect the amount of whipped cream and stability, texture, etc. If the temperature of the whipped cream is too high, the whipping temperature will be too high. If the whipping temperature of the pulp is too high, in the room temperature between 18℃-30℃, and the pulp temperature is whipped between 2℃-6℃, then the amount of whipped cream is about 0.3 times less than that between -4℃-2℃. And put the cream in the freezer until tomorrow after some foaming, softening, that is, slightly less stable. If the paste temperature of the cream is raised to 6 ℃ -10 ℃ or more whipped, the amount of whipped cream is even lower, only 3.8 times or less, placed in the refrigerator overnight, more bubbles, stirring after the toughness, not good for laminating and other productions, the taste is not good, there is a feeling of pulp mouth, the mouth is not easy to melt. On the other hand, if the pulp temperature of the cream is very low (in the 00C-180C high temperature pulp temperature to -40C below whipping). The whipped cream will be higher, more than 4.3 times, but the stability will be very poor, the cream is very weak, no support. The flowers will stick together and the animals will collapse downward, becoming fat and short animals. And eat in the mouth like a gust of wind, like eating air, no texture. In short, the whipped pulp temperature is inversely proportional to the room temperature, the higher the room temperature, the lower the pulp temperature; the lower the room temperature, the higher pulp temperature, but there are limits.

3, cream whipping speed

If the room temperature between 0 ℃ -18 ℃ whipping cream, because the cream slurry temperature between -4 ℃ -2 ℃ will be a little bit of slush is not thawed, the speed of whipping is the first slow mixing of slush inside, and then in the fast (if it is an infinitely variable machine such as the KitchenAid, Jianwu machine, etc.) that is, the ten gears of the use of the six gears, if the seven gears of the use of the four gears! To whip, beat to the extent suitable for use (that is, when the softness is moderate) on the slow speed mixing for about half a minute. If you have a large machine with only three speeds, you should first turn on the first speed to dissolve the ice, then turn on the fast speed (that is, three speeds), and then turn on the slow speed (one speed) and mix for about half a minute. Why whip the cream on three speeds? The reason is that if you whip quickly with ice particles, the constant friction between the ice particles and the thawed cream will break the structure inside the cream. Then the whipped cream will not be stable and will be prone to foaming and softening. The reason for using medium and fast is that the liquid into the air will continue to expand, the oil film will be wrapped around the expansion of the bubbles, the outside and a layer of liquid encapsulation, and whipping into the air to a certain degree of expansion is the most appropriate. If the whipping speed is too fast, into the air too much, the liquid bubbles will expand beyond the degree and rupture, the cream will be easy to become thick, foam, not suitable for laminating and making other uses. Finally, slow whisking is to remove the air between the liquid bubble film and the film, so that the cream is smoother, more delicate and more stable. In short, the whipping speed of cream should be determined according to your own machine. Because some machines have been used for a long time, the speed of eight-speed is not as fast as the speed of four-speed of a good machine. As well as some machines, the mixing ball has not broken the wire also has a lot to do.

4, after beating up the cream storage

Generally under normal circumstances, the temperature of the cream beating up between 13 ℃ -16 ℃, if the room temperature is 30 ℃, the cream at room temperature in less than half an hour will rise to 30 ℃, so that the cream will be foaming. So the whipped cream must be covered and stored in a refrigerator (2℃-7℃) to lower the temperature from 13℃-16℃ to 2℃-7℃. This way the cream will not change much even if you leave it for a day and a night. If the bakery has a large quantity of cakes, it is necessary to keep on whipping the cream in a cycle and store it in the refrigerator in advance. When you take it out and use it, put another bucket of whipped cream into the freezer, so that the cream can be used for a longer time in the laminating room. Why do I need to cover it and put it in the freezer? There are two types of freezers: one is direct-cooled, which is piped and freezes, so covering it with a sheet of paper will prevent water from dripping in. The other type is air-cooled, and the cover will prevent the cream on the surface from drying out. If the scale of some bakeries is small, and there are only one or two birthday cakes per day, then you can put the whipped cream into the refrigerator and store it, and then use a small pot to put a little bit of it into the cake when you want to make the cake, and then take a little bit of it out of the refrigerator when you don't use it enough. That way you don't compromise the stability of a large tub of cream by making one cake.

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Theory

White cream (cream), also known as whipped cream, is fresh milk separated from the fat from fresh milk in the form of highly concentrated cream in liquid form. Whipped cream is equally divided into animal and vegetable whipped cream. Animal whipped cream is made from milk fat or milk; while the main components of vegetable whipped cream are palm oil and corn syrup, its color comes from food coloring, and its milk flavor comes from artificial flavors.

Vegetable and Animal Creams

Types: basically, they are categorized into animal cream and vegetable cream. Animal cream is obtained by separating the fat from milk. And vegetable cream is processed from vegetable oils such as soybeans and water, salt and milk powder.

Flavor: In terms of taste, animal cream tastes a bit better. Vegetable cream is the kind we can usually buy in cake stores. It has more than half the calories of regular animal cream, and has less saturated fatty acids and no cholesterol.

Purchase: Animal cream is sold in supermarkets like Metro, and there are several brands. Vegetable cream I buy at bakery markets.

3, do pastry basic and commonly used butter, or to use a block of butter. For example, the box of Dome Fresh, many people buy to use it ended in failure, to buy Dome Fresh block butter. (When you say liquid, is that the whipped cream I was talking about in 2?)

Unveiling the cream (Figure)

Many people like to eat cream, because of the tangy flavor; many people refuse to eat cream, because it is said to make people fat. But whether love or hate, seems to lack basis, because people know little about the cream, and there are many misconceptions. That's why it's necessary to take a serious look at cream so that you can love it or hate it fairly.

What kind of cream to avoid?

Animal cream (butter) is a type of fat that is "separated" from milk. It has a high fat content, which is not in line with the modern concept of healthy eating. Although it has the advantage of a natural flavor, it is better to eat less of it so as not to gain weight or increase cholesterol.

Is it possible to eat cream without getting fat?

No matter what kind of cream has the disadvantage of high fat and high calorie, so eating cream is impossible in principle. If you can't resist the temptation of delicious cream, you can choose plant-based cream (margarine) to get addicted. Plant-based cream (margarine) to vegetable fats as raw materials, completely free of cholesterol, and therefore doubly loved by health-conscious people.

What makes whipped cream fresh?

Whipping cream, also known as whipping cream, is a highly concentrated cream that is made from fat separated from fresh milk and is in liquid form. Whipped cream is also divided into animal and vegetable whipped cream. Animal whipped cream is made from cream or milk; while the main ingredients of vegetable whipped cream are palm oil and corn syrup, its color comes from food coloring, and its milk flavor comes from artificial flavors.

How many kinds of cream are there?

There are quite a few different types of cream because of the different criteria used to classify them. In addition to the animal cream, vegetable cream and whipped cream described above; it can also be divided into unsalted cream and salted cream according to whether or not salt is added; and it can also be differentiated according to the amount of fat content in the cream, i.e., high-fat cream and low-fat cream.

Which is healthier, natural or artificial cream?

Contrary to the conventional belief that the more natural it is, the healthier it is, natural cream is unhealthy due to its high content of unsaturated fatty acids, which can increase cholesterol levels in the body. Margarine, on the other hand, is cholesterol-free because it is made from vegetable fats and oils, and is more in line with modern dietary health standards. However, no matter which kind of cream, the calorie content is very high, daily consumption or should be moderated, should not be excessive.

What can I do with cream?

Animal cream can be used in Western cuisine to enhance flavor and aroma, as well as to make snacks more crunchy and tasty. However, due to the growing importance of health, plant-based cream with no cholesterol and taste similar to animal-based cream and other advantages to become the dominant cream consumption, in most cases, almost replaced by animal-based cream. Whipped cream has a wider range of uses, including making ice cream, decorating cakes, cooking soups, and brewing coffee and tea.

Is animal cream meat or vegetable?

Some people may see the word "animal" and mistake "animal butter" for meat, and decide that "vegetable butter" is vegetarian. This is a big mistake. Through the introduction of the above, it is easy to find that the raw material of the animal cream is milk, so the vegetarian can drink milk, of course, can also eat animal cream!

How to preserve the cream?

The preservation of cream is not simple, and it can never be put into the refrigerator at will. It's best to wrap the cream carefully in paper and store it in a butter box or an airtight container so that it doesn't harden as moisture escapes and doesn't taste like other foods in the fridge.

No matter what kind of cream you use, it can be stored in the refrigerator at 2-4 degrees for 6-18 months. If it is kept in the freezer, it will last even longer, but the downside is that you have to take it out and defrost it well in advance of use. There is a type of unsalted cream that is extremely perishable and once opened, it is best to consume it as soon as possible.

Is it easy to cook with cream?

Cream is often used in Western cuisine, so for the average Chinese family, cooking with cream is not easy. For this reason, GOOD Housewife has selected the delicious and easy Cream of Mushroom Soup as a special recommendation, after trying it, you will fall in love with it.

There is another problem with cream. Modern people feel that animal fats and oils are not good, so they turn to vegetable cream. However, most of the commercially available vegetable creams have been hydrogenated to form a kind of trans fatty acid, which has been proven to be related to cardiovascular diseases and is not good for health when consumed regularly.

1) cream

Whole milk contains 4% fat, such as whole milk quietly placed, milk fat particles will be floating in the milk on the upper layer, the layer of milk is slightly yellowish cream; will be boiled, off the fire a little stop, the cream will be in the milk on a layer of milk skin; will be full of milk by the centrifugal stirrer mixer, you can make the cream separated out.

Cream contains many times more fat than fresh milk. There are generally two kinds of commercially available whipped cream, one is light cream, containing five times more fat than fresh milk fat, it is often used in coffee, tea and other beverages as well as Western red cabbage soup, but also used in the production of chocolate candies, Western-style pastries and ice cream and other food production. There is also a thicker cream, which can be fluffed with a whisk and squeezed into cream flowers on cakes.

Cream is a high-calorie food because of its high fat content, and the content of vitamin A is correspondingly high, but the protein, lactose and minerals and calcium and phosphorus contained in cream are correspondingly low.

How can I eat cream?

Animal cream is used in Western cuisine to enhance flavor and aroma, and to make snacks crunchy and tasty. However, due to the growing importance of health, plant-based cream with no cholesterol and taste similar to animal-based cream and other advantages to become the dominant cream consumption, in most cases, almost replaced by animal-based cream. Whipped cream has a wider range of uses, including making ice cream, decorating cakes, cooking soups, and brewing coffee and tea.

Whipping Cream: Also known as whipped cream. It is a highly concentrated cream with fat separated from fresh milk, and is used for a wide range of purposes, such as making butter, ice cream cakes, or brewing coffee. The fat content of whipped cream is 45%-50% at the highest, and 25%-35% at the lowest. Coffee is usually made with whipped cream containing 25-35% fat.

2) Butter

Butter is produced from cream, which is further churned with a centrifuge to produce butter, which has a certain amount of water, is lactose-free, and contains very little protein.

While both cream and butter come from the fat in milk, they are not the same as butter, the body fat that comes from cows. Cream has very small fat particles and has a low melting point and high digestibility. In addition, cream and butter contain essential fatty acids and rich in vitamin A and vitamin D, and lecithin, which are not found in the body fat of livestock such as cow oil, lard and sheep oil.

Butter can be divided into sour butter and sweet butter according to whether it is fermented or not. A fermentation process is required to produce sour butter.

Butter is the finished product of cream (butter).

Butter is milk that has been separated, using different centrifugal forces, to separate out the fat and what remains is skimmed milk. Cream in the common sense is the milk fat in milk.

Just after the separation of the cream is called thin cream (cream), the fat content of about 10%, and then after sterilization and cooling, can be used as a food additive. It is usually used in food factories and is basically packaged in vats.

The thin cream after separating or concentrating again, the fat will be controlled at about 35%, after sterilization and cooling, it is usually called whipping cream or whipping cream (whipping cream), generally used for cake production when whipping milk foam. It is usually sold in plastic buckets or roof packs or sterile cartons.

The whipping cream is matured at a low temperature, then fermented and salted (in order to improve the preservation and enhance the taste), many butter on the market has acidic, sweet, salty, desalted is so, then coloring (add food coloring, showing a yellowish color, this is the reason why this cream is known as butter), and then after wrestling (a process known as refining), the precipitation of excessive water, so that the fat and water polymerization between tight, and then the fat and water, and then the whipping cream. and water polymerization between tight, and then put in the mold molding, freezing, this is the finished butter. As for the shape of the butter, it is the difference between the later split packaging. Commercially available butter is usually wrapped in paper or aluminum foil.

Vegetable butter is mainly composed of hydrogenated vegetable oil, compared to ordinary cream to lower fat content, calories are also lower, but relatively more additives, and the flavor is not as good as cream. Generally, you can use vegetable cream for snacks and cakes, and ordinary cream for cooking or spreading bread

(1) Fermentation

There are two main points, one is to prolong the shelf life, and the other is to produce a good aroma and flavor. The lactic acid bacteria in the leavening agent multiply and increase the acidity of the butter, which prevents the multiplication of other stray bacteria, especially yeasts and molds, thus prolonging the shelf life. The fermentation agent contains lactic aroma-producing Streptococcus citriodora and Streptococcus butyricus lactis, which produce an aromatic flavor that is stronger than that of non-fermented products.

(2) Strains for Fermentation

In addition to Streptococcus citrophagus and Streptococcus butyricus lactis, there are also Streptococcus lactis and Streptococcus lactis and Streptococcus paracasei.

In terms of uses, sour butter is generally narrower and more used in baking, while sweet butter is suitable for a variety of uses.

Margarine:

Dairy products in daily life, in addition to milk and cheese, are commonly found in cream and butter. Many people are not aware of the relationship between them and how they differ nutritionally.

Many people think that what is used to make cakes in a bakery is cream, which is actually wrong. This "whipped cream" has nothing to do with cream at all, its main ingredient is vegetable cream, which is actually a mixture of hydrogenated vegetable oil, starch hydrolysate, some protein components and other food additives. Hydrogenated vegetable oils contain "trans fatty acids", a large number of consumption of the heart has a certain degree of harm, which has been formed in the international **** knowledge, so usually should be eaten as little as possible.

Cream and butter are made from whole milk. Cream is also called thin cream, which is obtained in the separation of whole milk. During the process of separation, the fat in the milk is different because of its specific gravity, and the lighter mass of fat globules floats to the top and becomes cream. The fat content of cream is only 20-30% of that of whole milk, and its nutritional value is between that of whole milk and butter, so it can usually be used to add to coffee and tea, as well as to make desserts and candies.

Vigorous churning of milk or thin cream ruptures the protein membrane of the milk fat globules, and the milk fat flows out of the globules. Having lost the protection of the proteins, the separation of fat and water occurs, and they slowly rise to the surface, gathering together and turning a pale yellow color. At this point, the separation of the upper layer of fat, add salt and press to remove water, will become daily consumption of butter, also known as "white off".