I often receive inquiries from my friends in the background, why I always can't whip the cream well?
The cream is very thin and unformedEither the shape is not good-looking!The reason for these problems is that they are overdone or not sent away.
Today, I have sorted out the tips for how to check the status of whipping cream, so hurry up and learn to hand in your homework below!
Whipping state and use of cream:
5-6 points The cream will have a frothy texture and the cream will drip off.
Uses: Making mousse cakes, milk lid popping, cream toning, etc.
7-8 points The cream has a clear texture and no flow, and it is pulled out of the state of a large curved hook.
Uses: Cake spreading, adjusting flavor, etc.
9 points The lines are clear, and a small sharp hook is pulled.
Uses: cake filling, decorating, etc.
10 points The cream is coarse, hard and difficult to wipe the surface.
Uses: Make all kinds of fillings, make snow girls, cake roll fillings, etc.
Here are some tips for whipping up cream:
Temperature. The cream should be refrigerated, and the temperature of the cream should be between 2-7 when whipping
For whipped cream containers, you can put them in the refrigerator for a few minutes in advance or put ice water under them Ice packs.
Velocity. Whip the cream at the right speed.
Stir on medium-low speed (for example, in the case of a 5-speed egg breaker, first 2 gear) until the liquid thickens.
Stir at medium and high speed (5 gears) until soft spikes appear on the surface of the liquid.
Then adjust to 1st or 2nd slow speed.
You can choose this high-power multi-gear adjustable whisk, so that the whipped cream has good gloss and high whisk volume.
That's all for today's creamy dry goods, I hope it helps you!Tell me what else you want to see.