Light cream, some squares call it whipped cream, the English name is whipping cream. There are many brands, because the milk source, method, milk fat content, additive ratio, etc. are different, so the degree of ease of dispatching, the rate of dispatch and the recommended use of occasions are not exactly the same.
Blue windmill
Anja
Kiressa
president
Odeborg
Nestle
The difficulty of dispatching is also in the above order
Let's start with the storage of light cream. Almost every light cream packaging is not exactly the same storage method, and even on the same packaging, the storage conditions in Chinese and English are different.
In general, refrigerated storage at 4-8 °C is required for long-term storage and before dispatching. (Even light cream stored at room temperature, such as Nestlé Light Cream, can be stored refrigerated.) Remember to freeze the storage of light cream, even if it is placed in the refrigerator, be careful not to stick to the refrigerator wall (generally the refrigerator wall temperature is lower) to prevent frostbite.
The frostbitten light cream will separate from the oil and water and can no longer be sent. Depending on the degree of frostbite, if you keep stirring after warming, (seeing that it is said that adding some milk powder can help light cream eliminate oil and water separation), you can return to a smooth and particle-free state, and can be used for mousse, egg tarts and other pastries that do not need to be sent.
The light cream is mainly served by two points: low temperature and uniform speed.
The light cream itself needs to be refrigerated before being beaten, at least 5 hours or more, preferably overnight, so that the light cream is completely cool from the inside out. When the weather is hot, it is necessary to refrigerate the beaten egg jar and the beaten egg head together.
When you send off, you need to turn on the cold air conditioner and put the egg beater in the ice water mixture. All of the above is to ensure the low temperature of the light cream during the whipping process.
Especially for novices, manually whipping light cream is difficult, it is recommended to have at least a portable electric whisk. Constantly whipping the light cream at the low and medium speed of the whisk (I usually use the slowest speed), and different light creams take different times, generally 3-4 minutes.
With constant whipping, the light creamy state will gradually become thick from the milk-like liquid state, and then there will be obvious lines when the beaten egg head is crossed (five or six distributions), then the beaten egg head will have a sagging sharp angle (nine distributions) when it is lifted, and finally the beaten egg head will have a small sharp horn (fully framed) when the beaten egg head is lifted.
At the end of the beating, pay special attention to the state, it is easy to beat the head, the light cream tissue of the head is rough, and then the oil and water will be separated.
The beaten egg jar and beaten egg head used for beating should pay attention to oil-free and water-free, the recommended ratio of light cream and powdered sugar is 10:1, and powdered sugar is better than sugar.
Frostbite, too high temperature when passing, and too fast a sending speed will lead to failure to send, and the performance is generally that the beating is a thin state, or it has been separated by oil and water before it has been sent. If the above situation occurs, you can recall from these three points where there will be problems. You can try several brands and choose your favorite according to taste and rate.
Generally use the blue windmill to make chaff or mounting flowers, and when the blue windmill is out of stock, use Anjia; use the president to make a mousse.