The role of butter, light cream, whipped cream in baking, without thinking, you can also say something. But for their identification and use many baking enthusiasts are still a little confused... Often use cheese as butter and butter as cream [laugh and cry]
Today, Xiaobian will take you to a deeper understanding of the role of butter, whipped cream, light cream and identification methods! If you have any supplements, you can talk about it in the message area
01
Meet butter
What is butter? Butter, which is extracted from milk, is separated with a centrifuge.
Butter contains about 80% fat, and the rest is water and other milk ingredients, with a natural rich frankincense.
1. According to different types, butter can be divided into clarified butter and acidic butter .
The content of anhydrous butter butter is about 99.9%, also known as AMF, anhydrous cream, pure butter and so on. Anhydrous butter at room temperature is not easy to melt and is easy to handle when making baked products, thus saving costs.
Acidic butter has a good aromatic flavor, retaining the unique milk aroma and aromatic taste, after heating and melting, it has a unique frankincense flavor, delicate and uniform tissue.
2, according to the different processing technology, butter can be divided into sweet butter Sweet Cream Butter) and raw yellow
油(Raw Cream Butter)。
Sweet butter refers to butter made from sterilized whipped cream, and due to the development of freezing technology and the invention of the butter separator, sweet butter products became common in the 19th century.
Raw butter is made from fresh or artificially cultured, unprosteurized fresh butter. Raw butter has a relatively pure buttery taste, it does not have the taste of boiled milk due to sterilization.
3. According to the different tastes, the butter on the market can be divided into salted butter (Salted Butter) and unsalted butter (Unsalted Butter).
Salted butter has a slightly salty taste, which combines perfectly with the butter flavor and is more suitable for spreading bread, cooking, etc.
Unsalted butter maintains the original taste of butter and is more suitable for cooking and baking.
So, why is butter also called cream? [Ziwei don't go]
This is because in Our national standard, it is called cream (please refer to GB 5415-1999). Butter, as we can understand as a folk name, is not officially recognized.
However, this creates problems. Because in our popular saying, "cream" refers to mounted cream, such as the kind smeared on the birthday cake, in our concept, it is called cream.
But in fact, the "cream" used for this kind of mounting is called "cream" in the national standard, the English name is Cream, and the trade name is generally "whipped cream".
So, unless it's a very unprofessional recipe, any recipe you see, as long as it's the word "cream," there's no doubt that it's all about butter.
02
How to distinguish between whipped cream and light cream
✨ Whipped cream
Its main ingredients are palm oil, corn syrup and other hydrides. Whipped cream is usually sweetened and sweeter than animal whipped cream.
✨ Light cream
It is extracted from milk and contains 47% high fat and 40% low fat. In the ingredient description of the package, light cream does not have other vegetable oil components such as "palm oil" or sugar content. Animal whipped cream has a short shelf life and should be used as early as possible.
How do you distinguish between light cream and whipped cream? [Ziwei don't go]
1, from the packaging ingredients can be seen
The words palm oil or vegetable oil are whipped cream
2, from the color point of view
Whipped cream is white and light cream is creamy yellow
3. Judge from the taste
Whipped cream is sweet, and people with developed taste buds can taste the taste of additives. The light cream has only a milky taste, no sweetness.
✨ Whipped cream and light cream are stored differently
It is important to read carefully the preservation method indicated on the packaging. Generally speaking, light cream has a short shelf life and cannot be frozen. After freezing and then thawing, there will be oil-water separation; the preservation period of whipped cream is longer, and it can be stored longer in the freezer, and it can be used after thawing.
In terms of taste and taste, light cream has a better flavor, more fragrant than whipped cream, and has a refreshing taste, but the shelf life is shorter, and it is also less difficult to whipped than whipped cream.
03
How to identify the quality of the cream
1. Date
Looking at the manufacturing year, the general cream is below 10 degrees Celsius, and its flavor will not change within 6 months.
2. Color
The high-quality cream is transparent and pale yellow. Otherwise inferior cream.
3. Smoothness
When the high-quality cream is cut with a knife, the cutting surface is smooth and does not produce water droplets. Otherwise inferior cream.
4. Smell
The high-quality cream has a special aroma. If there is a sour or smelly taste, it is a spoiled cream.
5. Taste
High-quality cream can be melted in the mouth without roughness; Otherwise inferior cream.
6. Shape
The package remains in its original shape after opening, there is no oil spillage, and the smooth surface of the cream is of better quality; If it is deformed, and the oil spills, the surface is uneven, skewed and the surrounding depression is inferior cream.
7. Temperature
The cream must be stored in refrigeration equipment at a suitable temperature of -5 to 5 degrees Celsius. Therefore, when purchasing, you should see whether the temperature of refrigerated goods display cabinets and other refrigerated equipment meets the storage conditions below 10 degrees Celsius.
Figure this out and never go wrong again
Remember to collect oh ~