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Don't mix the butter, light cream, and whipped cream in the recipe, these identification techniques are very useful

Don't mix the butter, light cream, and whipped cream in the recipe, these identification techniques are very useful

Using cheese as butter and butter as cream may be a mistake that every novice friend has made Today Komori will teach you to distinguish the role of butter, whipped cream, light cream and the method of identification 01. Learn about butter What is butter? Butter, which is extracted from milk, is separated with a centrifuge.

Don't mix the butter, light cream, and whipped cream in the recipe, these identification techniques are very useful

Butter contains about 80% fat, and the rest is water and other milk ingredients, with a natural rich frankincense.

Don't mix the butter, light cream, and whipped cream in the recipe, these identification techniques are very useful

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.

Don't mix the butter, light cream, and whipped cream in the recipe, these identification techniques are very useful

2, according to the different processing technology, butter can be divided into sweet butter Sweet Cream Butter) and raw butter (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.

Don't mix the butter, light cream, and whipped cream in the recipe, these identification techniques are very useful

3. According to the different tastes, the butter on the market can be divided into salted butter (Salted Butter) and unsalted butter (Unsalted Butter). The salted butter has a slightly salty taste and combines perfectly with the butter flavor, making it more suitable for spreading bread, cooking, etc. Unsalted butter maintains the original taste of butter and is more suitable for cooking and baking.

Don't mix the butter, light cream, and whipped cream in the recipe, these identification techniques are very useful

✅ So, why is butter also called cream? 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".

Don't mix the butter, light cream, and whipped cream in the recipe, these identification techniques are very useful

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 ✨ and its main ingredients are palm oil, corn syrup and other hydrides. Whipped cream is usually sweetened and sweeter than animal whipped cream.

Don't mix the butter, light cream, and whipped cream in the recipe, these identification techniques are very useful

✨ Light cream 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.

Don't mix the butter, light cream, and whipped cream in the recipe, these identification techniques are very useful

✅ How do you distinguish between light cream and whipped cream?

1, from the packaging ingredients can be seen: palm oil or vegetable oil words are whipped cream 2, from the color point of view: whipped cream white, light cream is milky yellow

Don't mix the butter, light cream, and whipped cream in the recipe, these identification techniques are very useful

3. Judging 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.

Don't mix the butter, light cream, and whipped cream in the recipe, these identification techniques are very useful

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: look at the manufacturing year, month and day, the general cream is below 10 degrees Celsius, and its flavor will not change within 6 months. 2, color: high-quality cream transparent, 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.

Don't mix the butter, light cream, and whipped cream in the recipe, these identification techniques are very useful

4, smell: 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 into the mouth can melt, no rough feeling; Otherwise inferior cream. 6. Shape: The packaging 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.

Don't mix the butter, light cream, and whipped cream in the recipe, these identification techniques are very useful

7, temperature: cream must be stored in the refrigeration equipment, the appropriate temperature is -5 ~ 5 degrees Celsius range. 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.

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