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How much will the volume increase after the whipped cream, and how much sugar should be added?

1. The volume of whipped cream will be about twice as large after being whipped. If you add 10% sugar, you can increase or decrease it according to your taste.

2. Add about 30 grams of sugar with light cream. Light cream can be dispelled without sugar, if you want to be sweet, granulated sugar is not the best effect, because granulated sugar is granular, if you use liquid fructose, the effect will be better. If you have to put granulated sugar, it is recommended that the sweetness is 18 degrees. Generally, the first low speed, high speed is not too long, as long as there are obvious lines.

3. Add 30 grams of sugar with light cream. Usually get rid of it at a low speed, not for too long at high speed, as long as there are obvious lines. After the fight, it becomes a bean flower. The volume of whipped cream will increase by 1-2 times, that is, the light cream of 100ml, which can reach the amount of 200ml after whipping. Whipped cream step: thaw the frozen whipped cream at 0: 3 ℃; skip this step with liquid cream.

4. As for adding sugar, sugar is generally added after the light cream is sent to the appearance of lines, which can make the cream more stable and is not easy to defoamer. The amount of sugar can be adjusted according to your taste. Generally speaking, it is more appropriate to add 30g sugar for every 250g of light cream. As for how much cream can be produced in a box of light cream, it depends on the quality of the cream and the degree of whipping. Generally speaking, a box of 250g light cream can produce about 500g of cream.

How to get rid of the light cream

Pour the light cream into a stainless steel basin, add the right amount of white granulated sugar or powdered sugar, and gently stir evenly with the egg beater; when you start to beat the light cream, you will find it thicker and thicker; if you continue to beat the light cream, you will get thicker and thicker; at this time, you have to start beating non-stop. If you want good light cream, you have to keep beating, don't stop, slow work can produce fine work.

Keep the light cream in the refrigerator for more than 24 hours before use and cut a small opening. After using it, turn the mouth upwards, this cream is not easy to flow out. Wrap it several times with cling film, wrap it tightly, and wrap it tightly in the place of special opening. Put it in the refrigerator and use it up within a week. Put the egg bowl and egg head in the refrigerator for a while before beating the cream, and pour the light cream into the egg bowl.

Whipped cream needs to be whipped with white sugar, the proportion is 1015 500 grams of light cream, use 50 grams of white sugar. Refrigerate the light cream for half an hour, pour it into the container, add 1/3 of the total sugar, beat in the low speed gear, continue to add 1/3 sugar after the foam appears, thicken the cream and add the remaining sugar to continue to beat until creamy.

How many kinds of cream are there?

Cream is divided into two categories: vegetable cream and animal cream. Vegetable cream is made from soybeans and other vegetable oils and water, salt, milk powder and so on. As a kind of pre-whipped product, vegetable fat cream can be used in birthday cake, bread sandwich, mousse cake and other foods, and has been widely used in the baking field. Animal cream, also known as light cream or thin cream, is separated from whole milk and has a natural rich frankincense.

There are the following kinds of cream: cream is divided into animal cream and vegetable fat cream. Animal cream is obtained from the separation of fat in milk. Vegetable cream is made from soybeans and other vegetable oils and water, salt, milk powder and so on. According to the manufacturing method, cream can be divided into fresh cream, sour cream and heavy cream. Fresh cream: light or salty cream made from pasteurized cream.

There are two types of cream according to its type, namely, vegetable cream and animal cream. If classified according to the manufacturing method, it can be divided into fresh cream, sour cream and heavy cream. Cream refers to a kind of dairy product which is obtained from milk by centrifugation and matured, stirred and pressed. What is cream made of vegetable cream made from soybeans and other vegetable oils and water, milk powder, salt and other processing, has been widely used in the baking field.

Hello, cream is classified as follows: cream is divided into vegetable fat cream and animal fat (light) cream to make cakes. We will use animal cream or vegetable cream to make cakes. Here we will explain the specific differences between these two kinds of cream. Color vegetable cream: due to artificial synthesis, the color is mostly bright white, whiter than animal cream. Animal cream: pure cream cream is naturally milky white, slightly yellow.

There are three grades of cream, namely, animal cream, cream cream and vegetable cream. Animal cream: it is extracted from natural fresh milk, no pigment is added, the taste is soft, sweet but not greasy, but its shaping ability and stability are relatively poor. The quality of animal cream is unmatched by other creams, and the price is relatively high.

According to the national standard of food safety of cream, it is divided into three kinds: thin cream, cream and anhydrous cream. According to the different manufacturing methods of cream, it can be divided into five types, namely, sweet cream, acid cream, heavy cream, dehydrated cream and continuous machine cream. Cream is divided into animal cream and vegetable fat cream in type.