1, add whole milk powder
Nearly half of the ingredients in fresh cream are fat, and the so-called bean curd residue state is actually a phenomenon of oil-water separation. At this time, add full-fat milk powder with the same high fat content, and then gently stir it a few times, and the full-fat milk powder can help the milk fat to re-emulsify and blend with water, and the bean curd residue will disappear at this time. However, after this remedy, the cream will become very sticky, and the sweetness will be a little heavy. It is no longer suitable for making cakes or decorating flowers, but more suitable for making Mu Si or ice cream with thicker taste.
2. Heating
Put the bean curd residue cream into a heating container, heat it to about 40℃ with low fire, and then gently stir it, and the milk fat and water will recombine to become ordinary cream. However, the texture of the cream treated in this way is rough, and it is also not suitable for making cakes and decorating flowers, but it can be used to make tiramisu, etc., or it can be put a little when making bread, which will greatly increase the flavor of the finished product.
Recommended method to avoid beating cream into bean curd residue
1, cold storage time
If the unused whipped cream is put into the refrigerator for refrigeration, the milk fat and moisture will be affected, and it will be very easy to separate oil from water and become "bean curd residue" if it is sent again. Therefore, it is best not to refrigerate the cream, so it should be used whenever you want to avoid leaving cream.
2, the way to send
Many recipes will explain how long and how fast it takes to whip the cream, but the degree of whipping the cream is related to the temperature and the texture of the cream itself, which cannot be generalized. In the process of dessert making, the most important thing to pay attention to is the state of cream, so just pay attention to the state of cream, and don't blindly follow the recipe, so that the cream becomes "tofu residue".
If you want to better judge the degree of sending cream or send cream more effectively, you can ice the container of sending cream in the refrigerator or send it through ice water, so that the cream can be sent well and judged, and the "tofu residue" can be avoided.