Although the proud sister has been playing baking for several years, but the cake of the serious noodles has not really been done, turning over the circle of friends only once in the circle of friends once sent a photo of the cake, or the dried chiffon cake naked cake.
Speaking of smearing noodles, it is really all tears, who does not want to make a beautiful cake, the idea is very good, but the cake that is smeared is not the ugliest, only uglier! After recently studying a piece of light cream, I found that the cakes I had failed to wipe before should have been over-whipped with cream, and the cream that came out of each smear was like tofu residue! Today we will talk about light cream, a material that is often used in making cake desserts.
Light cream is processed from milk, which has a foaming content of more than 35% and can be used to make cake desserts after beating.
Now the specifications of the commercially available light cream are generally divided into 1l pack and 200 ml pack, because the price of 1 l pack is better, so I usually buy a large box, but light cream is very difficult to save! I used to struggle for a long time every time I opened a new box of cream, and I was sure if I really had to use light cream, because almost every time the light cream would spoil before it was used! Recently I saw a way to save light cream on the Internet, after practice found that it is really easy to use, mom no longer have to worry about me wasting light cream!
This method is to separate the open light cream in a milk storage bag! If the milk storage bag is used to hold breast milk, the inside of the bag is sterile, so it is suitable to pack light cream, my home just has the remaining milk storage bag, I packed it and put it in the refrigerator for a long time without deterioration, which is much simpler and more convenient than squeezing the air in the package after each use, and then sealing it well.
If you're making bread, you can divide the light cream in a bag and freeze it. After the frozen light cream is thawed, the water and oil will be separated, losing its foaming properties and cannot be sent, but it is completely OK to make bread!
When whipping light cream, remember two elements, one is that the temperature should be low, and the other is that the whole process cannot be high-speed, and it can be sent in the order of high speed and then low speed. Light cream is hard to beat when the temperature is high, and the light cream that is beaten well is very rough! The speed at which the light cream is distributed from 5 to 10 is very fast, and it is best to use medium or slow speed to do the passing so as not to over-whip it.
Light cream is very easy to splash when it is sent, so it is best to use a larger and taller container to send, if you want to send a small amount of light cream, you can use the measuring cup as a container, very convenient, or directly into the sealed jar to shake, you can also beat the light cream well.
When whipping light cream, it is best to reduce the temperature of light cream by placing a basin of light cream on ice or ice water.
The amount of sugar added to the light cream is generally between 5% and 10%. Granulated sugar can be put in at the beginning of the whipping and will not have any effect on the whisk.
3 When distributed, the light cream becomes a little thicker from the liquid.
4 When distributed, become a little thicker, and the light cream can be lifted with a whisk and then flowed down.
When distributed 5-6, the light cream becomes thicker and more delicate, and the texture has begun to appear when stirring, but this texture will disappear in an instant, which is suitable for making mousse.
5 Distribution
6 Distribution
7 When distributed, the volume of light cream becomes larger, lift the whisk, and the dripping lines will not disappear immediately.
8 When distributed, the sharp corners formed when lifting the whisk will sag, similar to the wet foaming of egg whites. At this time, the light cream can be used to make the filling of the cake roll. If you are a novice in pasta, it is recommended to use this hardness of light cream, the hardness of the light cream will change after rubbing back and forth with a spatula.
9 When distributed, the light cream basically does not flow, lift the whisk, will form a small sharp corner state. This hardness of the light cream can be used to spread and frame the flowers.
If you beat the light cream again, it will lose its luster, become rough, and then the water and oil will separate. The degree of whipping can be adjusted by adding new light cream, and excessive light cream can be saved by adding some milk powder.
Today's light cream knowledge to share these, if you have a little tips for saving and sending light cream, you can also leave a message to tell me duck ~
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