Light cream is a more common dairy product in baking, it can be used as a decoration of cakes, it can also be used as an inner filling of puffs... However, there are also many people who are confused about the handling and preservation of light cream, and today I will tell you about the things about light cream.
The difference between animal cream and vegetable cream
Animal cream, also known as light cream
Color: Light milky yellow
Ingredients: Based on milk fat, containing fresh milk, milk fat, thickener, emulsifier, stabilizer, etc
Source: Milk is made of animal cream after centrifugation and dehydration
Representative brand: Eiffel, President
Vegetable cream
Color: Snow white
Ingredients: Based on vegetable oils, containing vegetable fats, plant proteins, added emulsifiers, stabilizers, proteins, sugars, salts, pigments, flavors, etc
Source: Vegetable oil is processed into vegetable cream by hydrogenation process
Representative brand: gold diamond, multi-beautiful fresh
Tips: Vegetable cream oil has many oils, has the advantages of easy to form, not easy to chemical, but the hydrogenated vegetable oil in its raw materials contains trans fatty acids, which are more harmful to the body and are not recommended.
How to whip light cream
1. The light cream needs to be refrigerated before being beaten, only at low temperatures can be whisked to a thickened, and an appropriate amount of caster sugar is added
2. Use low speed (1-2 gears) to send off the first stage
3. Pass the middle section with a medium speed (3-4 gears), at this time the state gradually thickens, continue to pass for 3-5 minutes
4. Pull up the soft peak in a curved hook shape
5. Slowly lift the whisk to clean up the remaining cream
6. The spoon can make a clear line on the surface of the light cream
Tips for whipping up light cream
1. Beat the egg bowl with light cream to be oil-free and water-free, keep it dry.
2. The light cream to be sent needs to be refrigerated for more than 24 hours, and the low temperature environment can help the light cream to be better beaten.
3. Light cream needs to add sugar to send, the general recommendation is to add sugar to the proportion of 8% -10%, you can add according to your own preferences.
4. When the light cream is whisked to a thick, obvious texture, and can no longer flow, at this time with the whisk to scrape up feel smooth, that is, successful.
How do I choose when buying light cream?
Different brands of light cream milk fat content is different, in general, the higher the cream content of the cream, the easier to whip, the thin texture of the light cream is not easy to pass. When purchasing, you can choose the light cream used in professional baking, the consistency is high, the taste is mellow and non-greasy, and it is recommended to use a blue windmill in the summer, which is easier to pass the success.
Preservation method of light cream
1. Unopened light cream can generally be stored at 0-25 degrees room temperature;
2. After opening, light cream, wrap the opening in tin foil, refrigerate and store, use within a week.
Note: Light cream should not be frozen, otherwise there will be a phenomenon of oil and water separation and cannot be beaten.