Cream refers to dairy products obtained by centrifugal separation, ripening, stirring and squeezing of milk. Cream is mainly composed of milk fat, which is nutritious and can be eaten directly, and can also be used as raw material for other foods such as ice cream.
Light cream generally refers to animal cream that can be used to decorate flowers, and its fat content is generally 30% ~ 36%. After being sent into a solid state, it is the cream dotted on the cake.
Compared with vegetable cream, it is healthier. The animal fresh cream itself contains no sugar, and sugar is added when it is delivered. The usage is basically the same as that of vegetable cream, but the melting point is lower than that of vegetable cream. It can be used to make cream cakes, ice cream, Mu Si cakes, tiramisu and so on. If you add some when you make bread, it will also make the bread softer.
(1) Frozen cream is thawed at room temperature and then sent to oil-water separation at medium speed (to form butter and milk). Heat the separated butter to melt into liquid state, then heat it at room temperature, and then send out the liquid butter. After seeing the lines, add the separated milk back bit by bit (several times) and continue to send it, so that it can be made into stable cream, which can be used to decorate flowers and make lace.
2. Heat and melt the frozen whipped cream, stir while heating, then add a proper amount of white chocolate and gelatin, mix them together and melt them, and then send them after refrigeration, which is another stable whipped cream.
(3) Heat the frozen whipped cream until it bubbles, stir it while heating, beat the whipped cream evenly with a homogenizer, sieve it, put it in the refrigerator for 24 hours, and then take it out and send it normally.
I recommend the first of the above three rescue methods.
use
1. Make butter. After freezing, the light cream is thawed at room temperature, and the water is poured out, then it is sent to oil-water separation at high speed, poured on gauze to squeeze out milk, and the butter is washed in ice water until the water becomes clear and not turbid. Then wrap it in plastic wrap to form a block, and refrigerate it to be used as butter.
2. Take the frozen whipped cream to room temperature and make some products that can't be sent away, such as egg tarts and puddings, which can be barely used.
Cream is so expensive, make good use of what can be reused, and don't waste it, except those with mines at home.
1. Animal cream (whipped cream) is put in the freezer.
2. Vegetable cream is stored in the refrigerator.