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Summer is the season of making all kinds of ice cream and refrigerating small desserts, which are cold and cold, and the entrance is comfortable. However, these basically use a lot of light cream, no wonder the friends around the editor, recently from time to time to stock up on the goods. Recently, Xiaobian saw a divine skill: using 1 carton of milk to make light cream, which can be used as cake mounting, filling, etc., and feels that it can save a lot of money!
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But if you think about it, the fat content of light cream is about 30%-40%, which can be sent into a solid state because this large number of milk fat balls (after refrigeration and crystallization) collide with each other in the process of whipping to form a mesh structure, which surrounds the air and forms a stable, upright "foaming" shape. However, the texture of milk is too thin, the fat content is generally around 3.5%, and the ability to wrap the air is greatly weakened. Therefore, this issue does not hide the private curiosity laboratory, just to test the milk version of the light cream, can it really become a flat light cream?
*None of the brands exposed in this article are involved in promotion
Ingredients
Recipe for this experiment
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material
Weight
Milk
500g
Gilliptin tablets
5g
Caster sugar
10g
*For fair verification, the laboratory tested the effects of 2 different types of milk in this issue, and from the packaging, the fat of Yili milk is 3.8%, and the fat of milcasa milk is 3.5%
Cooking steps
Gelatin tablets are soaked in milk to soften.
*Now that the weather is hot, it is better to soak gelatin with refrigerated milk.
Scoop out the softer gilliptin and set aside.
Pour milk and caster sugar into the pan and heat over medium heat to concentrate to half the original amount to reduce excess water.
* Originally 500g of milk, it needs to be concentrated to 250g, the two kinds of milk in the test, the color after concentration is also slightly different, milcasa milk will be yellower.
Pour the concentrated milk into a small bowl, stir for about 2 minutes to cool, let it cool slightly, add the gelatin slices that have been soaked before, stir well until all melted, let it cool at room temperature naturally, and then put it in the refrigerator for about 30 minutes.
The condensed milk liquid has solidified.
Re-smooth with an electric whisk, then put back in the refrigerator and beat every 30 minutes, repeating 2-3 times.
In the end, the foam volume of this flat version of light cream will indeed be a little larger than that of pure liquid, but it is not as large as the volume of light cream foaming, and the solid feeling is more of a coagulation effect of gelatin.
Contrast of mounted flowers
Erie Milk:
milcasa milk:
Compared with the sending effect of ordinary light cream, the milk version of this method is slightly softer in texture, and it can also smoothly frame out three-dimensional small flowers, with the luster of pudding on the texture. Let's continue to compare it with ordinary light cream to see how stable it is.
*Choose Anjia because it is the least likely to melt in the summer of the light cream that Xiaobian has used so far.
Endurance comparison
Place 3 kinds of cream cupcakes at room temperature at 31.4 °C for 1 h:
After 1 hour...
It can be seen that the ordinary light cream is the best maintained, the 2 kinds of flat version of the light cream are also maintained, and the pattern of Yili milk will collapse more obviously.
Summary of the experiment
Taste: ordinary light cream milk aroma is more mellow, good flavor, because it can be wrapped in air, the entrance is light; milk version of light cream is more like milk sauce, the taste is thick, the flavor is lacking.
Ordinary milk does not have enough fat content, can not be sent to solid foam, this method is to use the concentration of water, adding gelatin tablets these 2 means to play a thickening, solid role.
The flat version of light cream can be used instead of light cream when making some small desserts, such as the above small cake decoration, bread filling, etc. Or light cream online shopping is too late, only need to use a small amount of light cream (cost considerations, does not affect the normal production of the recipe), you can also use this method to emergency.
Different brands of milk will affect the taste & the effect of the final application.
This issue of the Non-Private Curiosity Lab is shared here. For this issue, what are your opinions, welcome to discuss together in the following message area.
One more way to consume milk!
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