Light cream generally refers to animal cream that can be used to decorate flowers, and its fat content is generally 30%~38%. 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, egg tarts, buttered bread and so on.
manufacturing method
Many novices are confused about the distribution of various materials. Let's talk about it first Generally, cake rooms are decorated with vegetable cream, which is better for distribution and preservation.
The unopened cream can be stored at-18℃ for one year and at 2℃-7℃ for two weeks.
Uneven cream cannot be thawed and frozen repeatedly during storage. Otherwise, it will affect the quality of the cream.
Cream can be stored at 2℃-7℃ for three days.
Put the undistributed cream in the refrigerator at 2℃-7℃ for more than 24 to 48 hours, and take it out after it is completely thawed.
The temperature before whipping cream should not be higher than 10℃, and lower than 7℃ will affect the stability and whipping size of cream.
Shake the cream gently and pour it into the mixing tank. The temperature of this liquid cream should be 7℃- 10℃, and its capacity should be 10%-25% of the capacity of the mixing tank (send the product to the place where the ball diameter of the mixing ball is the largest).