Only by making a cream cream can you make a Korean style flower with a scent! Only by making a cream cream can you make a Korean style flower with a scent! ! Only by making a cream cream can you make a Korean style flower with a scent! ! ! The important question is said three times. Therefore, making a good cream is the first step in the cream. This article dry goods, more details, a little longer, please be patient to read Oh [do not finish reading please do not do it! Otherwise, I would like to ask why other children learn it. The high-energy warning ahead, the following content may be a bit long, the master can ignore the following, do not like to see the pro-family can skip the jump directly to the production steps. First, let us briefly introduce the materials and principles of the Italian cream: 1 (the raw materials must be in a certain proportion) sugar and water to 118 degrees 2 slowly poured into the protein, 3 stir to room temperature after adding softened butter The mixture is thoroughly stirred to complete the preparation of the cream. Note that syrup needs to be accurate at 117-118 ° C, and the step of making a protein cream needs to be consistent and in one go. The details such as the temperature of the syrup and the degree of protein emission directly affect the success or failure of the cream, and strictly follow the steps to make every detail in order to make a successful cream. Then there are the details to be noted in the production process: Q: How to accurately control the 118 degree sugar? A: Use a thermometer with alarm function, set 118 degrees, put the probe into the sugar water to set the temperature to ring the alarm; kitchen thermometer can also, but it is not recommended to use infrared thermometer, there is temperature difference, may be more than actual The temperature is not high enough. The above thermometers do not have a pro at home, you can also easily determine the temperature through a toothpick. Prepare a toothpick or other small high-temperature needle. After the sugar boiled, start to take a big bubble and adjust to a medium-sized fire. As the temperature continues to rise, the big bubble becomes a dense small bubble, which is about 110 degrees. Left and right, at this time take a toothpick from the pot with a drop of sugar water, the sugar drops on the operation board or the pot edge, the sugar water forms a pearl shape, that is, the sugar water is boiled; if it falls, it does not become a pearl type, indicating that the temperature has not yet arrived. 118 degrees, try again several times; the finished sugar can be used. Q: How to deliver high quality protein? A: The protein is sprayed at a high speed. The protein tissue gradually turns into a small bubble from the rough bubble, and begins to appear feathery lines. At this time, it stops, and the egg is beaten by a few dozens of protein to lift the hook, that is, the protein is finished. The protein structure is fine and shiny. Creams made with excessive protein will be very soft, and soft creams will directly affect the formation of silk flowers. If the protein is incomplete, it can't be perfectly integrated with the butter, and it will be able to separate the oil and water. After the protein is sold, the syrup is not cooked yet. First adjust to low-speed stirring. When adding sugar, adjust to medium speed. Q: There are so many varieties of butter in the market. Which one is better? A: The butter that makes the Korean cream is salt-free butter. Let's talk about the Korean-made butter used in Korea. The color is basically white. The cream made is basically white, which is the Korean white oil we often say. There is also called transparent cream; a piece of Korean-made white oil 500 grams domestically sells 80-90 yuan, but there is no formal channel to buy, because of the high price and consider food safety, it is not recommended to be non-Korean white oil; Korean white cream The advantage is that you can easily mix light pink and light blue. For those who are looking for white cream, try the Italian Alpine butter. The color is recently white, the taste is not bad, and there is also an Ili white butter. If there is no special requirement for color, use ordinary salt-free butter. If you want to taste good white, you can use fermented butter. The fermented butter tastes more fragrant. Personally, the taste is better than Korean white oil. The fermented butter is whiter than ordinary butter. The common brand has presidential butter. Q: Why is the cream cream agglomerated and blocked? A: Whether the mixture is stirred too much during the cooking of sugar water, or the syrup is excessively boiled to produce crystals, or the syrup is poured into the protein too fast, or the sugar water is poured along the wall of the pot to cause cooling and condensation, and there may be sugar agglomeration; It may be butter grains, which is caused by insufficient mixing. Q: Why is the cream made very soft and soft? A: The creamy cream that is too soft may be added with butter when the defatted protein cream is not completely warmed. The overall temperature of the cream cream is too high. Just refrigerate and evenly beat it. It may also be that the above mentioned protein is a problem, the protein is over-extended, and the cream made will be very soft. If it is too soft, the flower can not be formed, and only this part of the cream can be used for plastering. Q: How to save the unused cream? A: The remaining cream on the day can be stored in cold or frozen for 1-3 days. Take it back before use and try again. Remember to wait patiently and return to normal temperature, otherwise oil and water will separate, and it will not be heated directly on the furnace. Heating will also separate the oil and water, and the sugar will condense into pieces.
Put the granulated sugar and water in a small milk pot, boil the fire, and then continue to cook in a medium heat.
Then put the raw materials in b into the chef's machine, start to spread the protein at high speed, wait for the protein to appear feathery, lift the egg head, the protein is bent and the hair is finished, and the chef adjusts to the mid-range.
At this time, the syrup is also cooked to 118 degrees, from the fire, slowly poured into the protein, sent evenly (ie complete the Italian protein cream); continue to stir at room temperature to room temperature.
After stirring to room temperature in 3, the butter is softened to room temperature and cut into small pieces.
At the same time add 1/4tsb salt, and then continue to add butter, add a small piece each time, mix the egg beater and then add the next piece.
Add all the butter, continue to stir until evenly, and finally send it at high speed for 30 seconds. The perfect cream is finished.
1. Boil the sugar water in a small-caliber milk pot to prevent excess water from evaporating. 2, using a temperature detector, prepare a cup of water, used to put the thermometer probe with sugar liquid, keep the console clean and easy to clean. 3, egg whites and cooking pots must be anhydrous and oil-free ambient temperature. 4, protein plus a few drops of lemon juice, the protein state is more stable, but also greasy, can be replaced by white vinegar. 5, 熬 糖 糖 需 需 需 需 需 需 需 需 需 需 需 需 需 需 需 需 需 需 需 需 需 需 需 需 需 需 需 需 需 需 需 需6, butter: no salt butter, use at room temperature, use fermented butter taste better ????