We must deal with the eggs first. After opening the egg, we separate the yolk from the egg liquid. We take out the egg whites and egg yolks for later use. Then we beat it in the same direction with an egg beater until a lot of foam is produced. This means that we beat them. After we beat them, we add a little pure milk, a little oil and a little sugar. Then we continue to repeat the above steps and start playing. We need to paste them. Then we can try to stir it a little and see. If it's thick, it means it's finished.
Buy some animal cream, add some sugar after refrigeration, and make it look like protein. Pay attention to the speed of sending away is not easy to be too high, and always pay attention to the effect of sending away so as not to send away too much. Homemade cream is not recommended. There are homemade creams online, but they can't guarantee the taste. Buy finished products, such as light cream Anjia, iron tower, blue windmill, president and so on. Every brand has its own advantages. Anjia has the highest cost performance, good stability and relatively cheap price. Remember that whipped cream can't be frozen! ! ! Refrigerate.
At home, you can take a small sharp-pointed eggbeater and press it with a scraper, which has a sense of hardness. Pay attention to room temperature when applying whipped cream, because whipped cream has poor stability, pay attention to improving the application speed. If you don't continue to eat the cake after it is ready, put it in the freezer. Add a little milk, a little oil and a little sugar, and continue beating (at least divide the milk, oil and sugar into four equal parts).