Fresh cream is an indispensable material for decorating cakes and making mousse-like desserts. Fresh cream for decorating cakes is divided into two categories: vegetable butter, animal fat cream, also called light cream. Among these two types of fresh cream, Vegetable fat cream has a low price, and animal fat cream has a higher price. At present, pastry shops usually use vegetable fat cream.
First, fat butter
Vegetable fat cream is a whipped product made from hydrogenated vegetable fats, emulsifiers, stabilizers, proteins, sugars, salt, pigments, water, flavors and other auxiliary materials. Because it is easy to use, has good foaming performance, strong stability, sufficient milk flavor and no cholesterol, it is the main raw material for making decorated cakes.
Animal fat cream
It is obtained in the separation of whole milk. During the separation process, due to the difference in specific gravity of the fat in the milk, the light-weight fat spheres will float on the upper layer and become cream.
Passing Techniques for Creamer Cream
1. The whipped cream from the refrigerator freezer is thawed in the refrigerator one day in advance, and thawed until the whipped cream has mostly de-iced, and then poured directly into the bucket (if it is whipped in summer, take half of the ice to go) Beat, and the bucket must be refrigerated so as to get good quality whipped cream or soak the bucket with ice water to cool the bucket);
2. Pass the fresh cream first at medium speed and then quickly pass it. When the fresh cream has a clear spray, start to defoam at a slow speed (do not take a long time or it will dilute). Pay attention to the most stirring ball for whipped cream. Good selection of steel bars with close spacing, so that the quality of the fresh cream produced will have a fine structure due to a small amount of uniform air intake. If the whipped cream has been softened after a period of use, at this time, only Put it on the machine and beat it (add new iced cream in the summer).
3. Wetness: If the peak of the fresh cream on the top of the stirring ball has a large curved arc, it will not be delivered in place. This creamy surface is difficult to straighten and the top is easy to collapse and deform.
4. Neutral pass: If the peak of the fresh cream on the top of the stirring ball is upright, then the cream in place can be used to squeeze the flour, but if it is too much (not even the tip), the fresh cream will be There will be a lot of bubbles when the surface is rough.