A list of the contents of this article:

How to make the white cream when making the cake? What material do you use to do it?

Selected raw materials: healthy cow milk should be selected, colostrum and last milk should not be used. Separation and extraction: using the difference of density (specific gravity) between milk fat and other components in milk, the parts with different density can be separated by the action of gravity at rest or centrifugal force during centrifugal separation. In the static method, the milk is poured into a container and placed in a cool place. After 24 to 36 hours, the cream floats on the surface.

Preparation materials: 100g flour, pure milk 50ml, 2 eggs, 1 tablespoon of sugar, 1 tablespoon of butter, 1 spoonful of salt.

Cake cream production materials: light cream 500g, fine sugar 40g. Refrigerate the cream in the refrigerator for about 12 hours before disposing. The steps are as follows: pour the refrigerated whipped cream into a basin and do not add sugar for the time being. After spending 1 minute or so, add the right amount of sugar, and then do it quickly. Continue to pass the time for two to three minutes, and the liquid cream in the basin gradually becomes solid.

Ingredients: cooking oil 1 kg milk powder / fresh milk 2 kg method: mix together to make cream cream: put eggs and sugar into the pot, add milk, warm while stirring with egg broom, to boil together with white oil into the egg beater, then add rum to replicate cream.

Heat 1x4 cup whipped cream and stir in corn sugar powder until dissolved. Cool to room temperature and set aside. Dispose of the remaining 3 beat 4 whipped cream, slowly add corn sugar powder and whisk until finished. Other common sense about whipped cream: 1 cup whipped cream = 2 cups whipped cream (that is, whipped cream) an eight-inch or nine-inch cake needs to use a cup of whipped cream as a surface frost.

The first is animal cream, also known as light cream, which is also the healthiest cream, which is concentrated from cream extracted from milk and has no sweet taste. In the process of killing, you need to add 1:10 sugar to increase the sweetness, that is, 100g light cream add 10g powdered sugar, you can also add or decrease powdered sugar according to your taste. Animal cream is generally more expensive.

Could you tell me how to make the white cream on the cake?

1. Cream, also known as butter, buttermilk, cream, cheese and so on. Its fat content is more than 80%, water content is less than 16%, and it also contains a small amount of lactose, protein, vitamins, mineral salts and pigments, which can be used for smearing bread, preparing cakes and candies. The processing and production methods of cream are as follows: selected raw materials: healthy cow milk should be selected, colostrum and final milk should not be used.

2. Maybe a little less fresh milk will be harder, but no more, too much milk is not good. The first kind of cream is not greasy at all. 250 grams of fresh cream (Nestle golden diamond is good) 100 grams of powdered sugar (you can break the white sugar with a blender) 0.1 liters of whole milk vanilla essence mixed with fresh cream and milk, use a blender to make a hard foam (the feeling of protein foam) It's best to do it in a cool environment.

3. 80g flour, 5g baking powder, 2 eggs, milk 80ml, 80g sugar: beat eggs and sugar together until the color turns white. The flour and throwing score must be sifted through a sieve so that the flour is uniform. Then add the beaten eggs and stir, and finally add the right amount of milk. Put it in a plastic box and knock it out of the bubble before it is cooked in the microwave oven.

4. Step to weigh all the materials one by one. Separate the egg yolk and put the egg whites into a basin without oil and water. do not mix the main protein into the egg yolk and add light cream and 6 grams of sugar. Stir well. Sift the low-gluten flour into the egg yolk, stir well (forget to take pictures in this step) the electric egg beater beat the egg whites into a bubble, add sugar in three times, stir well each time and add the next one.

How do you make light cream at home?

1. How do you make light cream at home? First of all, separate the egg yolk from the egg whites and put only the egg whites in a strong beating bowl. Then, use an egg beater to keep beating the egg whites in the same direction until they form a rich foam. Next, gradually add a small amount of milk, vegetable oil and sugar, put in four times, each time to continue to fully beat.

2, method, pure milk + jelly tablets + white sugar, can be used as stuffing and less demanding laminating (relatively soft), temporary use, looks like light cream, the taste is not the same, but I have tried to handle, and add some full-fat milk powder, the milk flavor will be more full-bodied. The cost is low, but the plasticity is not very strong, and it will collapse after a while. But remember to refrigerate and dismiss it many times, so that it is very thick and streaked.

3, the fourth step, then put the vanilla essence and powdered sugar together in the milk mixture, stir well, put it in the refrigerator and let it sit for 1 hour, and you need to take it out every 15 minutes and stir it with a manual egg beater; step 5, after it is settled, the mixture will be very thick, and finally it will be well mixed with light cream, and it can be easily disposed with an electric egg beater.

Step 1: cut the gelatin slices into small pieces, then pour into cold water and soak for 5 minutes. Step 2: heat the pan over low heat, pour in the pure milk and granulated sugar, stir until the sugar completely melts and turn off the heat. Here is a reminder: milk does not need to boil. Step 3: dry the soft gelatin slices, put them in warm milk and stir until completely melted.

How do you make white cream?

White cream sauce, also known as white sauce or white sauce, is a classic basic sauce of French cuisine. Its main raw materials are milk and butter, made through the emulsification process, rich taste, rich flavor, suitable for cooking a variety of dishes, such as baked rice, baked noodles, seafood dishes and so on. The production method of white cream sauce will be introduced in detail below.

Buy cream too high calories, the price is not cheap, their own creamy flavor, low calories, good affordable light cream of the whole process, the novice 100% successful practice of light cream before, to ensure that the container without water and oil, electric egg beater without water and oil. Pour the cream into the basin, please click on the input picture description to add sugar, please click on the input picture description I dilute the cream will be divided into two files, first high speed, and then turn to low speed.

First heat the milk and prepare it, then stir the gelatin tablets in the warm milk to make it fully melted, which can increase the consistency at that time. Then add the right amount of white granulated sugar, stir well, and then use the egg beater to stir. Stir until it is completely sticky and similar to cream, then it is done. However, this homemade cream does not last long and will collapse and soften in about 3 to 4 hours.

You can make cream and then dispense, we usually eat very fluffy and soft cream is the effect. So the key is how to get rid of it. Cream can be bought.

What do you do with margarine?

1. Beat the egg whites with an egg beater until they are in the shape of fisheye bubbles, add 1 beat 3 fine granulated sugar (20 grams), and continue to beat until the egg whites begin to thicken and show thicker foam, then add 1 big 3 sugar. Then continue to beat, until the egg whites are thicker and there are lines on the surface, add the remaining 1gam3 sugar, and then continue to beat, you can see the white cream.

2. When the milk, oil and sugar are finished, use the egg beater to stir up the cream so that it will not drip. The sweet and fragrant margarine is ready to eat.

3, cream method: put white granulated sugar in the cream, use an electric hair clipper, whisk the cream at a low speed in one direction. When you beat the cream, beat it in a circle. After a minute or two, the cream makes lines and becomes sticky.

4. Soak the bottom of the container in ice water (prepare ice water in advance) and use an electric blender to dispose of it at a high speed. Before sending off, you can add a small amount of sugar, in the process of adding a little bit of sugar, I feel the sweetness, it is appropriate. It is important to note that the cream will become harder and harder until it can stand on its head without sagging. Put it on the cake and you can eat it! Note: the rest of the whipped cream can be refrigerated and used next time.