Cream is an indispensable ingredient in baking. Can be made into birthday cakes, cake rolls, puffs, etc., and has many uses. Nowadays, most people buy fresh cream from the internet or supermarkets and send it away. However, the use of whipped cream also has disadvantages. First of all, whipped cream is expensive and has a short shelf life. It is easy to break after opening, and it is not convenient to buy it often. There are always special circumstances when we can't buy whipped cream, so do we have any other ways to make cream? In fact, you can make your own cream with milk.
In fact, making cream with milk is very simple and the cost will be lower. Cream made from a box of milk can make a six-inch birthday cake. A box of milk is less than three yuan, and 250ml of fresh cream outside costs tens of dollars. Moreover, the cream made of milk is much lower in calories, healthier and more delicious. Friends who have high health requirements can try to use milk as a cream.
Today I will share with you a method of making cream with milk. Let's have a look. Teach you to make cream with milk, which is healthy and delicious. You can learn it in 2 minutes, and you don't have to go out to buy it anymore.
Homemade cream
Ingredients: 250g of pure milk, 7.5g of gelatine tablets and 35g of fine sugar. Practice steps:
Step 1: First, prepare 7.5g of gelatin tablets and soak them in cold water for 10 minute to make them soft. Be sure to use cold water. Never use hot water, or the gel sheet will melt. Then pour 250g pure milk and 35g white sugar into the pot, simmer slowly and stir constantly until the white sugar melts and does not boil. Put your hands about 0/0cm away from the milk/kloc-0, and turn off the heat when you feel a little hot.
Step 2: Then we put the soft gelatin tablets into the milk and stir until the gelatin tablets are completely melted, which takes about 30 seconds. After melting, we pour them into a bowl, cool them, and stir them quickly with an egg pump to make milk produce a lot of bubbles. Then we put it in the refrigerator 10 minute, take it out after 8 minutes, and stir it quickly again 1 minute. This refrigeration beating is repeated three times, and finally the milk becomes very sticky. If it is not sticky, the refrigeration time will be extended appropriately, and the stirring will become very delicate. The thread dripping from the eggbeater will not disappear, and our whipped cream will be ready.
Step 3: After the whipped cream is ready, you can use electric egg beater to send it away. It takes about 65,438+00 minutes from the medium speed transmission to the appearance of lines. Put it in the refrigerator for 20 minutes, then take it out and continue to spread it until the eggbeater is lifted to a strong corner, and our cream is ready.