What else can you do with frozen light cream?100% Medium Grown Hokkaido Toast

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Bunny's Kitchen's Blog

Unwhipped light cream that has been frozen and then thawed will have a little bit of water and oil separating from the oil, so as long as you don't use it to whip it, it should be fine (next time, try to see if you still can!). Whip it next time!) , for example, do it in pound cake, cheesecake, toast, etc., and the result is not unlike that of a runny one.

This is a classic toast, in fact, Japan does not have "Hokkaido toast" called, but the country is very familiar with this name, and so used, according to the raw materials, you can call the milk cream toast, haha ~ because of its soft, mellow, so many people like. I didn't make bread before, also like to eat PB's daily toast, feel that this is the flavor. I don't see it as a regular favorite because I have to experiment with a lot of recipes. This toast contains a relatively large amount of light cream, and I think it's still a bit high in calories, so I don't really make a lot of it, but I've made it a few times before with both a bread machine and a toast box, and I've had a higher success rate. Although the 100% medium seed is very wet and not very easy to handle, I still think the completely medium seed is the best when I eat it. This time, I picked this toast in order to test the effect of using light butter after freezing.

100% Medium Hokkaido Toast

The recipe, see Love and Freedom, I halved and added the milk powder from Feijuan's original recipe

Medium: 250g high flour, 7.5g granulated sugar, 1.5g ready-to-fire dry yeast, 80g milk, 70g light cream, 17.5g egg whites, 5g butter

Main Dough: Egg whites, 20g, sugar, 37.5g, salt, 3g. 37.5g, salt 3g, instant dry yeast 1g, milk powder 15g, butter 5g

process picture please refer to my previous soy milk cream toast, in fact, that is also a 100% in the kind of Hokkaido, only to change the milk into soy milk, the recipe is basically the same.

Directions:

1. Dissolve the yeast in the middle seed with milk and knead it with the other middle seed ingredients.

2. Ferment at room temperature until more than 3 times, cut into small pieces, and knead with all the ingredients in the main dough except the butter until the extension stage, then add the butter and knead until complete.

3. Knead the dough covered with plastic wrap and relax for 30 minutes, remove from the air, then divide into two equal parts, roll out and relax for 15 minutes.

4. Roll the dough into an oval shape, turn it over and fold it inward from the upper and lower thirds, turn it 90 degrees, press the bottom edge thinly, and roll it up from top to bottom.

5. Put the dough into a toast mold, put it into the oven, put another cup of boiling water, turn on the fermentation function, and let it rise until 8 minutes full.

6. 10 minutes before the end of fermentation, take out the toast mold, preheat the oven at 180 degrees, upper and lower heat, after 10 minutes, put the toast mold to the lower layer, bake for 40 minutes.

7. Remove from the oven and immediately unmold, cool on the baking sheet, then seal and store.

Because I used the Kimball box, it took a few minutes longer to bake, and the color was darker.

So the skin is also relatively thick.

There are quite a few holes.

But still soft and delicious.

What the rabbit said:

After freezing and thawing the light cream, without heating, it can not be restored to the flow of the load, when making bread, you only need to squeeze in the appropriate portion, and the rest will be handed over to the bread machine to make sure that you kneaded the end of the particles.

I misplaced the light cream in the freezer.

It's okay, I'm having a similar problem, you just need to take it out and wow it to a warm place where it will slowly melt away and return to its original state, you can use it ah, it's not broken how can't you use it?

Light cream, a use is not finished how to deal with the rest is also a headache, like we prefer the tower, windmill, President, are more cost-effective one-liter packages, but generally are not selling cakes, a time to use the amount of one liter, and there are small packages of Nestlé, Oldenburg in the whipping effect is not as good as the previous types, so we will certainly be more inclined to choose a large package, but a use is not complete, in the But you can't use it all at once, and you can only keep it in the refrigerator for three or four days, after which you can only watch it go bad. Moreover, the already opened light cream, and then used to whip directly to eat, always not too comfortable, but also only to do in the dessert to consume, if the rabbit like a lazy person, do it once and do not know when the next time to do it, it can only be put in the freezer.

The use of frozen light cream, in addition to toast, there will be other parties.

Here can be used, provided that the light cream has not been whipped, has been whipped light cream, about can be frozen, drink coffee when throwing a piece, as a mocha cream layer. Unwhipped light cream, frozen and then thawed, will have a little separation of water and oil, as long as it is not used for whipping, it should be fine (next time try to still be able to whip it!) If you do it in pound cake, cheesecake, toast, etc., for example, the effect is not unlike that of a runny one.

What can I do with frozen light cream, and what does it do well? Masters

隔温水化匀，可以调调馅料。 It can also be used for drinks.

What can you do with frozen light cream if you don't whip it well

Light cream can't be frozen, it will separate the oil from the water, and you can't whip it after it separates the oil from the water.

Can light cream be whipped after freezing

Light cream can not be whipped after freezing, but the owner can still be used to make bread, creamy soup and other things, can add a strong flavor, will not be wasted. Light cream must be kept in the refrigerator, it is best to put in the front of the refrigerator, put the position of the egg, so that you can prevent the freezing of bad.

Can light cream be whipped after freezing

Cream can't be whipped if it's frozen. Light cream must be kept in the refrigerator frozen, will not be wasted, you can increase the flavor of the aroma, put the egg position, but the owner can still be used to make bread, so that you can prevent freezing, it is best to be placed in the front of the refrigerator, cream soups and the like

Light cream is frozen by me, can I still use it

Can not be whipped, but you can do the bread, cake to add with.

Can I still use it if I put it in the freezer

You can eat it, but you can't whip it.

How can you whip light cream after freezing

Light cream can not be frozen, it will be separated from the oil and water, and after the separation of oil and water, it can not be whipped.