1, which is not easy to deteriorate during transportation: light cream powder is packaged in powder, which is convenient for transportation and storage; During the transportation of whipped cream, neither a foam box nor an ice pack can resist the influence of high temperature in summer. However, this cream only takes one third or even less time than the intact whipped cream. Usually, before the sugar melts, the cream will harden and the swelling effect is very low. If you fight again, it will only become tofu residue.
2, there is no need to add sugar in the process of sending: whipped cream powder is directly added with milk to send; Cream needs to be added with appropriate amount of sugar several times.
3, sending temperature: whipped cream powder is easy to send at room temperature, whipped cream is not easy to master the temperature and speed, easy to smash into slag.
4, whipped cream powder is not easy to send more, and whipped cream is very easy to send more, forming oil-water separation.
Whipping method of whipped cream:
1, when sending, put a basin of ice water under the egg beating basin to avoid the heat generated by the friction of the egg beating head from affecting the sending;
2. Pour the whipped cream into the basin, which should be oil-free and water-free. Pour the light cream over half of the head (otherwise it is easy to separate oil from water before pumping enough air);
At first, you don't need to add sugar. Medium speed, about 1 min. Then slowly add sugar and pass at high speed for 2 minutes;
4, until the whipped cream has obvious lines, the eggbeater will not be low. At this time, the volume of whipped cream has gradually expanded, and it is too thick to flow out. When scraping with a spoon, a smooth surface will appear. This process takes about 5 minutes;
More than 5, 5 minutes, it is already very hard, this is the limit of delivery, and the oil and water will be separated after hitting again.