Dry goods: Reserve/Pulling/frostbite rescue/common brand evaluation collection ntian Dessert Institute 2019-02-27 Plant cream and animal cream, because the plant cream is not very healthy, it will not be used except the practice of the noodles, so the cream mentioned below refers to animal cream.
The savings of whipped cream
. Save the cream without opening
The best cream preservation temperature is 2-8 degrees Celsius, which is lower than this Temperature is easy to frostbite. So not to put the refrigerator frozen room!
The conditions can actually measure the temperature of your own refrigerator. If there is no thermometer, you should put the cream on the side of the refrigerator door to avoid frostbite being pasted on the back wall cooling. If unfortunate frostbite, you can refer to another article in my: Save the Big Battle of Fresh Cream
. Save the cream of Kaifeng:
So if you want to save longer, you need to minimize contact with air.
1. Cut the small mouth. After pouring, wipe the cream on the mouth with a wet paper towel or alcohol cotton ball.
2. Try to exhaust the air in the box as much as possible, and then wrap the mouth tightly with tin foil, fold a few % off, and clamp the seal clip. (Personally, I think the packaging of Anjia's rotation cover is more convenient. You only need to clean your mouth as much as possible every time you use it. With few dear, you can save and save the open cream of Kainea, such as using a self -seal bag, or washed the dry -drying bottle.
4. Regardless of the method, try to reduce the shaking of the whipping cream as much as possible, and tried it in person. The cream of Kaifeng used tin foil to save it for two weeks. Of course, you still have to use it as soon as possible, after all, it is a dairy product.
This of whipping cream
The cream is particularly sensitive to temperature, and the best temperature is 4 to 8 degrees, so it needs to be placed in the refrigerator at least 12 before the whipping cream is sent. Hours.
1, the egg basin and egg head are placed in the refrigerator for 30 minutes, preparing a pot of ice water, and it is necessary to pass the ice water when it is sent.
2, white sugar or sugar powder. The sugar powder is better than fine sugar, and the weight of the cream is 8%-10%. You can add it from the beginning.
3. When starting, use the low -speed gear of the eggbeater (prevent splashing), and you can use a medium speed gear if you disconnect the liquid. The cream will increase and start to thicken, but it is still liquid. This is 6 distribution, which can be mousse, Tiramisu and so on.
4, it is best to replace the low -speed gear (it is best not to use high -end positions, easy to hit the head), you will see that the cream slowly becomes thicker, and the texture gradually becomes clearer. At this time, you must pay special attention. At this time, please adjust the gear gear to a low -end speed (or you can change your hand), because the state from 7 to full is only ten seconds. The state of 7,8 distribution is suitable for the noodles. At this time, the cream is delicate and shiny.
5. Continue to pass, the texture is deeper, the cream is hard, and the hand will feel the resistance. When the scraper is used to shovel, the cream is strong. This state is full. It is suitable for decorating and making cake stuffing.
6. If you continue to pass again, the cream will have an oily water separation state. Like tofu residue, it will not be used.
News Note:
1, the cream of the noodles and the stuffed cream can be sent separately. , Just seven points. If you pass it together, it is not easy to control, and the cream is easy.
2, the fruits used for filling should be wiped with water, contacting cream will let the cream leak, and the cake will bulge the waist.
The comparison of the main types of whipped cream on the market
The following brands I have used it. It is only personal experience and feeling, and does not have any brand orientation.
1, Nestlé
one of the very common whipped cream on the market, and you can buy in large supermarkets. Nestlé that unacopes can be stored at room temperature, but it must be refrigerated for at least 12 hours before passing, and it must be refrigerated after Kaifeng. Nestlé's milk fat content is low, and the passage is very poor. It is not suitable for decorating cakes. It can only be used to cook or make ice cream, cheese cakes, biscuits, and Hokkaido toast such as desserts that do not need to pass.
2, blue windmill
is almost the highest milk fat content in all whites, as high as 38%, so it is easy to pass, good stability, no excess additives, and mellow flavor. However, due to the high milk fat content, the fat sense is relatively heavy. The price is more expensive.
3, Anjia
Menjia Due to the addition of Huangyuan gum (a stabilizer), the speed of passing speed, good stability, clear texture, good setting effects good effect Essence The milk taste is very heavy. Some people respond to fishy smell and scent, and have a certain glue texture. The color is yellow.
4, president
The disadvantage is that the stability is poor, and the time for passing is relatively long. If it does not pad the ice water, it has been turned off before passing. It is not suitable for use when the temperature is high, and the novice speed is not recommended to decorate. Mousse is very suitable.
5, iron tower
The milk fragrance is moderate, and the flavor of milk is strong, but slightly astringent. The effect of decorating the decoration is not ideal. It is not suitable for use of low cream fixed type.
6, KFC
The taste is light and milk taste is fresh. After passing, the stability is not very good. The temperature is slightly higher and it is not recommended.
The summary is: if the stability is required, the decorative is clear, or the novice, choose the blue windmill and Anjia; Choose president.
my, the stable whipped cream will melt quickly at high temperature in the summer. In this regard, it cannot be compared with plant cream!
Dry goods: Reserve/Pulling/frostbite rescue/common brand evaluation collection
ntian Dessert Institute
2019-02-27 Plant cream and animal cream, because the plant cream is not very healthy, it will not be used except the practice of the noodles, so the cream mentioned below refers to animal cream.
The savings of whipped cream
. Save the cream without opening
The best cream preservation temperature is 2-8 degrees Celsius, which is lower than this Temperature is easy to frostbite. So not to put the refrigerator frozen room!
The conditions can actually measure the temperature of your own refrigerator. If there is no thermometer, you should put the cream on the side of the refrigerator door to avoid frostbite being pasted on the back wall cooling. If unfortunate frostbite, you can refer to another article in my: Save the Big Battle of Fresh Cream
. Save the cream of Kaifeng:
So if you want to save longer, you need to minimize contact with air.
1. Cut the small mouth. After pouring, wipe the cream on the mouth with a wet paper towel or alcohol cotton ball.
2. Try to exhaust the air in the box as much as possible, and then wrap the mouth tightly with tin foil, fold a few % off, and clamp the seal clip. (Personally, I think the packaging of Anjia's rotation cover is more convenient. You only need to clean your mouth as much as possible every time you use it. With few dear, you can save and save the open cream of Kainea, such as using a self -seal bag, or washed the dry -drying bottle.
4. Regardless of the method, try to reduce the shaking of the whipping cream as much as possible, and tried it in person. The cream of Kaifeng used tin foil to save it for two weeks. Of course, you still have to use it as soon as possible, after all, it is a dairy product.
This of whipping cream
The cream is particularly sensitive to temperature, and the best temperature is 4 to 8 degrees, so it needs to be placed in the refrigerator at least 12 before the whipping cream is sent. Hours.
1, the egg basin and egg head are placed in the refrigerator for 30 minutes, preparing a pot of ice water, and it is necessary to pass the ice water when it is sent.
2, white sugar or sugar powder. The sugar powder is better than fine sugar, and the weight of the cream is 8%-10%. You can add it from the beginning.
3. When starting, use the low -speed gear of the eggbeater (prevent splashing), and you can use a medium speed gear if you disconnect the liquid. The cream will increase and start to thicken, but it is still liquid. This is 6 distribution, which can be mousse, Tiramisu and so on.
4, it is best to replace the low -speed gear (it is best not to use high -end positions, easy to hit the head), you will see that the cream slowly becomes thicker, and the texture gradually becomes clearer. At this time, you must pay special attention. At this time, please adjust the gear gear to a low -end speed (or you can change your hand), because the state from 7 to full is only ten seconds. The state of 7,8 distribution is suitable for the noodles. At this time, the cream is delicate and shiny.
5. Continue to pass, the texture is deeper, the cream is hard, and the hand will feel the resistance. When the scraper is used to shovel, the cream is strong. This state is full. It is suitable for decorating and making cake stuffing.
6. If you continue to pass again, the cream will have an oily water separation state. Like tofu residue, it will not be used.
News Note:
1, the cream of the noodles and the stuffed cream can be sent separately. , Just seven points. If you pass it together, it is not easy to control, and the cream is easy.
2, the fruits used for filling should be wiped with water, contacting cream will let the cream leak, and the cake will bulge the waist.
The comparison of the main types of whipped cream on the market
The following brands I have used it. It is only personal experience and feeling, and does not have any brand orientation.
1, Nestlé
one of the very common whipped cream on the market, and you can buy in large supermarkets. Nestlé that unacopes can be stored at room temperature, but it must be refrigerated for at least 12 hours before passing, and it must be refrigerated after Kaifeng. Nestlé's milk fat content is low, and the passage is very poor. It is not suitable for decorating cakes. It can only be used to cook or make ice cream, cheese cakes, biscuits, and Hokkaido toast such as desserts that do not need to pass.
2, blue windmill
is almost the highest milk fat content in all whites, as high as 38%, so it is easy to pass, good stability, no excess additives, and mellow flavor. However, due to the high milk fat content, the fat sense is relatively heavy. The price is more expensive.
3, Anjia
Menjia Due to the addition of Huangyuan gum (a stabilizer), the speed of passing speed, good stability, clear texture, good setting effects good effect Essence The milk taste is very heavy. Some people respond to fishy smell and scent, and have a certain glue texture. The color is yellow.
4, president
The disadvantage is that the stability is poor, and the time for passing is relatively long. If it does not pad the ice water, it has been turned off before passing. It is not suitable for use when the temperature is high, and the novice speed is not recommended to decorate. Mousse is very suitable.
5, iron tower
The milk fragrance is moderate, and the flavor of milk is strong, but slightly astringent. The effect of decorating the decoration is not ideal. It is not suitable for use of low cream fixed type.
6, KFC
The taste is light and milk taste is fresh. After passing, the stability is not very good. The temperature is slightly higher and it is not recommended.
The summary is: if the stability is required, the decorative is clear, or the novice, choose the blue windmill and Anjia; Choose president.
my, the stable whipped cream will melt quickly at high temperature in the summer. In this regard, it cannot be compared with plant cream!
The cream is still very good, you can see that it is very good to make cakes or make that fruit salad.