Compared with vegetable butter, animal butter is better and contains no trans fatty acids. Although the price is higher, it is recommended to eat animal cream as much as possible, which tastes good and is healthier. If the taste is high and there is no strict cost limit, you can choose animal cream. Vegetable cream needs to be hydrogenated in the production process, and the taste of vegetable cream is not very bad when cream is selected according to the actual situation.
It has rich milk flavor and soft taste, so it is widely used in desserts and bread products. It is especially suitable for baking food, such as biscuits, cakes and bread. In addition, animal cream can also be used to make delicious food such as cream sauce, barbecue, fried chicken, etc., to increase the taste and taste of food.
Matters needing attention in making cakes
Fresh eggs generally have rough surfaces and intact eggshells. Eggs should be kept in the refrigerator. Eggs should be kept at room temperature before use. If eggs are needed to disperse protein, the yolk and protein must be separated. Otherwise, protein cannot be dispersed.
When delivering protein, make sure that the container for delivering protein is clean, the water should be wiped clean, and the protein must not be stained with oil, and the protein must not contain egg yolk. When protein is sent to become solid and will not flow, you can add sugar to it. Before using the cream, the cream must be thawed, because the frozen cream cannot be made by operation. The specific thawing is to slowly soften at room temperature until the cream is gently pressed with your fingers, and the cream will sag.