1, the way of adding gelatine:

One teaspoon (5ml) of gelatin and two tablespoons (30ml) of hot water can be added to each cup of whipped cream.

First, stir the gelatin and hot water until they are dissolved. After cooling, keep them in a liquid state. When the whipped cream is soft and towering, slowly add gelatin and send it to the completion stage.

2. Method of adding corn flour:

Add two tablespoons (30ml) of powdered sugar and one tablespoon (15ml) of corn flour to each cup of whipped cream.

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.

Send the remaining 3/4 whipped cream, slowly add corn syrup and water and send it to the completion stage.

Other common sense about whipped cream:

1, 1 cup of whipped cream =2 cups of foamed whipped cream (that is, whipped cream after being sent away)

2. An 8-inch or 9-inch cake needs a cup of foamed whipped cream as the surface cream. If it is a double-layer 8-inch or 9-inch cake, you need to use a cup of foamed whipped cream as the middle interlayer, plus a cup of foamed whipped cream as the surface frost decoration, and you need 3 cups of foamed whipped cream in total.

3. In the same way, a three-layer sandwich cake needs 4 cups of foamed whipped cream.

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Vegetable cream (whipped cream):

Storage: Precautions:

The unopened cream can be stored at-18℃ for one year, that is, at 2℃-7℃ for two weeks.

Uneven cream cannot be thawed and frozen repeatedly in storage. Otherwise, it will affect the quality of cream.

The whipped cream can be stored in a refrigerator at 2℃-7℃ 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 its capacity should be10%-25% of that of the mixing tank (send the product to the place where the ball diameter of the mixing ball is the largest).

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 than10% 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.

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The sending of protein

Tips:

Choose the egg white of fresh eggs, which can't be stained with water, yolk and oil. In winter, put it under the beating basin with warm water of about 40 degrees, drop a few drops of white vinegar before beating, and put 1ml corn starch when putting sugar, preferably 20 grams of sugar for each egg white, which is easy to send away.

In summer, keep the temperature of protein at about 23 degrees. If the temperature is too high, put it in the refrigerator for a few minutes before hitting.

To make a successful and delicious cake, in addition to the correct proportion of materials, protein delivery is one of the most important keys. For beginners, as long as they can produce beautiful protein, it also means that success is not far away. The following are the three keys to protein delivery:

Whisk/Whipper

Stir or mix well the materials, the most commonly used are melon type (straight type), spiral type and electric egg beater. Melon-type egg beater is the most widely used, which can beat eggs, mix ingredients well and send cream, whipped cream, etc. The more steel rings, the easier it is to send them away. Spiral beater is suitable for beating eggs and whipped cream; Electric egg beater saves the most time and effort.

1. Add sugar.

First of all, the protein should be placed in a clean, oil-free and water-free round-bottom container, and beaten in the same direction by an egg beater. When a big foam appears, the operation of planting fat cream can be carried out.

1, thawing of vegetable fat cream

For use in winter, take it out of the freezer (-18℃) three days in advance and put it in the freezer (2℃-7℃) for thawing. For use in summer, take it out of the freezer one day in advance and put it in the freezer for thawing. In addition, there are some different thawing methods, such as soaking in tap water, naturally thawing indoors, soaking in warm water, etc. However, different thawing methods have different delivery volume and stability. For example, if you put it in a refrigerator and thaw it to 2℃, the delivery volume will be 4.3-4.5 times, and it will not change much after you put it in the refrigerator overnight. This thawing time will take about 24 hours. When it is thawed indoors to 2℃ and sent away, the starting amount is 4. 1-4.3 times. After it is put in a refrigerator overnight, it is slightly foamed. After stirring, it can be decorated with flowers. This thawing method takes about three hours. Soak in tap water and thaw to 2℃ to send, and the starting amount will be 3.8-4. 1 times. After staying in the refrigerator overnight, there will be a little bubble, and after stirring, you can barely decorate flowers. This thawing method can take 30 minutes, which shows that different thawing methods have different starting amount and stability, that is, the shorter the thawing time, the worse the starting amount and stability.