Get ready
Light cream should be refrigerated one night in advance. The room temperature should be kept below 24 °C (preferably around 20 °C) when passing, and when the weather is hot, you need to turn on the air conditioner or sit in ice water to pass.
The process of light cream whipping
Light cream generally refers to animal cream that can be used for hair and mounting, because it does not contain sugar, so it is called light cream.
Light cream can be used to decorate cakes when whisked into a solid form, and caster sugar is added to whipped light cream.
1. The egg bowl should be kept clean, waterless and oilless. After adding caster sugar to the light cream, whisk low with an electric whisk.
2. Lift the beaten egg head, the dripping light cream can be maintained on the surface for 3 to 5 seconds, and the surface is slightly wrinkled.
TIPS This status is suitable for making mousse cakes.
3. Continue to whip at low speed, when stirring, you will feel that the resistance will become greater, and the light cream texture will become obvious. After lifting the beaten egg head, the cream has a short, upright horn.
TIPS
This state is suitable for making light cream mounting, cake pasting and cake roll filling.
It is best to use up the whipped cream immediately, but if it is too long, overnight, or if it is put in the refrigerator and reused, it will not achieve the desired effect.
Light cream is overdone: that is, the cream is separated from the water, in the shape of tofu residue, can not stand upright, then the cream can not be used to decorate the cake, but can still be used for pastry seasoning, such as making cream corn soup and so on. Shelf life of light cream: Refrigerate before opening can be stored for half a year, if opened can only be stored for about a week.
Excerpted from the book "Simple Baking", all rights reserved.