First, remember the simplest sentence: "Butter is cream." ”
Butter, english name butter. It is an oil extracted from milk. Butter in the refrigerated state is a relatively hard solid, and around 28 degrees Celsius, it will become very soft, this time, you can wrap it into the air by whipping, the volume becomes expanded, commonly known as "hair". Above 34 degrees Celsius, the butter dissolves into a liquid state. It should be noted that butter can only be dispensed in the softened state, and cannot be sent after melting.
Butter is salty or salty. Generally, unsalted butter is used in baking, and if salt-containing butter is used, the amount of salt used in the formulation needs to be reduced accordingly. However, because the salt content in different salted butter products is not consistent, and there is a computational problem depending on the amount of butter used, it is not recommended to use salted butter in baking. In fact, the "cream" used for mounting is called "cream" in the national standard, the English name is Cream, and the trade name is generally "whipped cream" (which can be divided into light cream and thick 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. (It must be clear here that "light cream (or cream)" and cream are two completely different things!) ）
The English name of plant butter is margarine, and its other Chinese names are many, such as artificial cream, margarine, and transliteration of marciline, macchirin and so on. Vegetable butter, as the name suggests, is not really butter. It is a butter substitute made by partially hydrogenating vegetable oil and adding artificial spices to imitate the taste of butter. Let's review the melting point of the butter. It is about 34 degrees, very soft at 28 degrees, and very hard when refrigerated at 0-4 degrees. But vegetable butter is very different. Depending on the variety, some remain softened even if refrigerated, this type of vegetable butter is suitable for spreading bread; some are still very hard even at 28 degrees, this kind of vegetable butter is suitable for wrapping oil, use it to make a mille-feuille puff pastry, it will be much easier to operate than butter. By the way, the vegetable butter that is still relatively soft in the refrigerated state cannot be used to make mille-feuille puff pastry, otherwise, it will leak into a mess.
Whipped cream, known in English as CREAM, is also known as cream. The fat content is 30%-40%. It is a flowable, thick white liquid with whipped cream for cooking and whipped cream for whipped cream. The latter is called "whipping cream" in English, and whippng is "dispatchable". After the dispatch, it is the mounted cream on the birthday cake we usually see.
Depending on the fat content, whipped cream with a fat content of more than 36% is called high-fat cream or thick cream. Those with a fat content of less than 36% are called light cream. In addition, like butter, whipped cream also has a plant version of the substitute, vegetable whipped cream is a synthetic product similar to animal whipped cream, low price, after whipping more firm than animal whipped cream, but the taste is not as good as animal whipped cream.
From: Network