Probably enough to charge the phone bill, the operator let me go to collect the gift, thousands of choices to come back with an electric cake bell.
When I got home, I thought I could think about making durian mille-feuille at home, so here's the problem.
How to make cream? How to do melaleuca peel?
There are many ways to do it online, anyway, now the material is insufficient, I can't do it, sort it out first, in case one day I can do it again.
First, let's sort out the various cream and light cream methods seen on the Internet. (As I watched it, I became more and more confused about cream and light cream...) ）
There are roughly two kinds, one is with egg whites and the other is with milk. (As a chef, I actually can't understand how the yellow egg whites turn into white cream.) ）
Method one
Ingredients: 4 egg whites, a pinch of salt, 1 drop of white vinegar, 3 tablespoons of sugar
Tools: large bowl, egg beater, small iron spoon
steps:
1. Beat and beat 4 egg whites like this (that is, a small layer of bubbles on top of the egg whites).
2. Add a little salt, a drop of white vinegar, a spoonful of sugar (the spoon is a normal small iron spoon) and continue to beat the egg whites.
3. Hit until it is a little thick (that is, it feels like the egg whites you hit are like foam of bath liquid), add a spoonful of sugar and continue to beat.
4. After that, when you feel that the egg white is thicker than the egg white in step 3, add a spoonful of sugar and continue to beat
5. After step 4, beat for about 10 minutes, try to pick up your egg whites with an egg beater, if the egg whites can stand up, it means that your cream has been beaten.
It takes about half an hour, and the finished product is as follows:
Method two
Ingredients: 3 egg whites, 40g sugar, 30g butter
1. Beat 3 egg whites with an egg whisk for 2 minutes.
2. Add 20g of white sugar and continue to beat for three minutes.
3. Add 20g of sugar and continue to beat for about two minutes. Scoop it up with a spoon and don't buckle it upside down, indicating that it is good.
4. Add 30g of butter and continue to beat for a minute or so.
This seems very simple, with an electric whisk, which takes 7 minutes, and the finished product is as follows:
Method three
Ingredients: Milk, gelatin
Tools: large bowls, whisks, induction cookers
1. Pour the milk into the pot and add the gelatin cut.
After 2.5-6 minutes, gelatin is soaked, add sugar, reduce the heat on the induction cooker, and stir until both the sugar and gelatin have melted.
3. After cooling, put the refrigerator for half an hour to refrigerate, a little solidified.
4. Stir well with an electric whisk, refrigerate for half an hour and then take it out, continue to use the electric whisk.
5. Repeat 23 times.
Too time-consuming, not suitable for lazy people, the finished product is as follows:
Method four
Ingredients: 2 egg whites, 200ml milk, 20g sugar, oil
Tools: large bowls, egg beaters,
1. Put the egg whites in the bowl, use the whisk in the same direction, and first foam the egg whites put into the beaten egg bowl (the foam can probably cover the entire egg white noodles).
2. Add 50ml of milk, 5g of white sugar, a little oil, and continue to spread in one direction (sugar and milk are added four times, and oil is added twice).
3. When whipping until the cream is picked up, the cream will not drip.
It doesn't seem to be very complicated, and the finished product is as follows:
Method five
Ingredients: 60 ml of cold water, 250 ml of whole milk, 10 g of gelatin tablets, 32.5 g of powdered sugar, 7.5 ml of vanilla extract;
Tools: large bowls, whisks, pots
1. The first step, first of all, prepare all the ingredients in place, and weigh well, put the cold water into the pot first, add the gelatin slices, do not rush to stir, let it sit for 5 minutes;
2. Then the low heat begins to heat, pay attention to the need to stir continuously during the process, until the gilliptin tablets can be completely melted, this time can be turned off, put aside for a while, and then prepare a slightly larger bowl;
3. Pour the whole milk into the bowl, and at the same time put the melted gelatin solution into it, and stir it well with a manual whisk, almost 20 seconds of time, without excessive stirring;
4. Then put vanilla extract and powdered sugar together in the milk mixture, stir well, put it in the refrigerator, let it stand for 1 hour, take it out every 15 minutes and stir it with a manual whisk;
5. After it is allowed to sit well, the mixture will be very thick, and finally mix it evenly and the light cream will be ready, and it can be easily beaten with an electric whisk.
There is a little trouble ah, the finished product is as follows:
……
Well, after watching too much I have been confused in Baidu, it will be simpler to do it with egg whites, but think about it is made of raw egg whites, can you really eat it directly?
Or wait until one day in the future to buy an egg beater to test?
In fact, to be reasonable, you can't finish making such a large pot of cream, or go directly to buy the finished product...