Copy, the original blog http://blog.sina.com.cn/s/blog_a31287f601013whm.html copy the reason is not found in the kitchen under such a full cream cream, move up, want to go back to their own try when convenient, The picture is also copied, I hope that the next time I try it can be successful. The following are all transferred from the above blog, thank the bloggers for sharing the cake that does not want to decorate with butter cream, unhealthy, but it is difficult to draw clear patterns and each Kinds of flowers, royal icing can not be used on the cream cake, when the water is turned, the sugar is too thick, too sweet, then only one choice - cream cream. Cream cream will be thicker and more greasy than cream, so local decoration is best. The cake sandwich and outer layer are wrapped with cream, and the local shape and flowers are creamy, so it won't be too greasy, even if it is not Like it will not affect the overall taste of the cake, but the cream is really delicious, can be made into many flavors, otherwise it will not be popular in Europe and the United States for so many years. There are many kinds of creams, and in every area, they will be improved by the cake makers, which is more suitable for the taste of the local people. The improved creams are used for reference, so there is no legal norm. , Italian, American. I have checked the food websites of some countries, and I have read a lot of books about food in the UK. I rely on the help of my friends. The French and Italian food websites also refer to them. Finally, I have summarized the following four creams:
1, British cream cream features: compound British taste, greasy, sweet, thick. The difficulty of operation is one star. Formula: Unsalted Butter Unsalted Butter: 250g Icing Sugar Powdered Sugar: 500g Milk Milk: 30-50g Food Flavoring Seasoning: Moderate (eg vanilla extract, lemon extract, orange extract, etc.) Practice: 1) Unsalted butter at room temperature Cut into small pieces and use a whisk to beat and smooth. 2) Sift the sugar powder, add it to the butter in portions, and mix the powdered sugar and butter manually before each whipping to avoid splashing the powder. 3) Add milk, seasonings, and mix evenly. Summary: This is the practice of English cream, very simple, can be done in a few minutes, without any protein or egg yolk. I have read a lot of this British food book, as well as the British gourmet websites, the British cream, it is as simple as that. If any friend wants to try it, it is best to halve the amount of sugar.
2, French cream cream Features: sweet, smooth, Creamy operation difficulty three stars. Formula: Unsalted Butter Unsalted Butter: 250g Granulated Sugar Granulated Sugar: 100g Milk Milk: 30g Cream Cream: 70g Egg Yolk Egg Yolk: 3 Food Flavoring Seasoning: Moderate (eg vanilla extract, lemon extract, orange extract, etc.) See the picture below. 1) Unsalted butter softens at room temperature, cut into small pieces and put them in a large bowl. Stir them with a whisk. 2) Put the egg yolk, sugar, cream and milk in a small pot and mix well by hand. 3) Open a small fire, heat the egg yolk paste, and stir while heating. 4) When the temperature of the egg yolk reaches about 80 degrees, if there is no thermometer, you can visually measure it. When you stir it, the egg yolk paste is covered with dense vesicles. 5) Turn off the heat, put the egg yolk paste into a cool water and cool. 6) Add the cooled egg yolk paste to the butter that has been smoothed and beat evenly.
3, Italian cream cream Features: more light, taste will be thinner, suitable for Asian tastes. The operation is three stars. Formula: Unsalted Butter Unsalted Butter: 250g Granulated Sugar Granulated Sugar: 100g (half in protein, half in sugar) Water Water: 30g Egg White Protein: 3 Food Flavoring Seasoning: Appropriate (eg vanilla extract, lemon extract, Orange extract, etc.) Practice: See the picture below 1) Unsalted butter softens at room temperature, cut into small pieces and put it in a large bowl, and beat it with a whisk. 2) Three proteins were separated and 50 g of fine sugar was placed. 3) The protein reaches 6, 7 and is not flowable. 4) 50g of fine granulated sugar and 30g of water are placed in a small pot, heated on a large fire, and boiled to 121 degrees. If there is no thermometer, you can visually test it. The sugar is made thicker and thicker, and it is covered with small bubbles instead of large bubbles. bubble. 5) Pour the syrup into the protein immediately and whipped the protein with high speed to cool it. 6) Put all the butter that has been beaten into the protein and whipped.
4, American cream cream Features: How to say, between the French and Italian, the difference is not big. The operation is three stars. Formula: Unsalted Butter Unsalted Butter: 250g Granulated Sugar Granulated Sugar: 100g Whole Eggs Whole Eggs: 2 (Medium) Food Flavoring Seasoning: Moderate (eg vanilla extract, lemon extract, orange extract, etc.) Practice: 1) None The salt butter is softened at room temperature, cut into small pieces and placed in a large bowl, and whipped with a whisk. 2) Two whole eggs are put into the bowl, the sugar is placed, the mixture is evenly beaten, and the hair is not sent. 3) Take a small pot, make sure that the egg bowl can sit on it, put in water, turn it to a small fire, and put the effect of the egg paste on the pot. The bottom of the bowl does not touch the water, and the water is heated. Stir while heating, after the temperature reaches 70 degrees Celsius, leave the fire. 4) Immediately after the fire, beat the egg paste with medium and high speed for 5 minutes to cool it, and the color of the egg paste will become lighter and become fluffy. 5) The egg paste should not be too hot, otherwise the butter will melt. After the egg paste is cool, add the beaten butter and continue to whipping until it is even and smooth, all blended.
5, other flavor cream cream chocolate cream: After making any of the above cream cream, add 80g of melted dark chocolate, or white chocolate, wait until the chocolate solution is cool, pour it into it, and mix it evenly. Matcha Cream: After making any of the above creams, sift 10g of matcha powder and mix well. Must be a good quality matcha powder, not green tea powder. Lemon Cream: After making any of the above creams, add 10g of fresh lemon juice and mix well. Vanilla Cream: After making any of the above creams, add a few drops of vanilla extract and mix well. If you want to add honey, condensed milk and other flavors, please reduce the amount of sugar in the formula, otherwise it will be too sweet.
Tips: 1, the cream cream is most commonly used? The English style is too thick, it is just butter and sugar, and the people with light taste can't accept it. What I have seen on some food websites and blogs is generally more common in French and Italian. The French cream is very rich and fragrant because of the addition of egg yolk; the Italian cream is light and not too tired. 2, the weight of the cream: I give the formula, the butter is 250g, as for the total amount of the finished product, specifically I have not weighed, almost the sum of all the ingredients weight. If it is a rose, this amount can be made 6-8 big roses, it is not clear to make a small flower~~ If it is a 寸8 inch flower basket cake, do the side flower basket pattern, you can lick two, still There will be a little left. If you feel that you can't use it, you can halve all the ingredients in the recipe, and you don't have to worry about saving it once. 3, the preservation of cream cream: use endless cream cream, sealed with plastic wrap, refrigerator storage. It can be stored for about 5 days, preferably as soon as possible. The chilled cream will become very hard. When it is used, it should be taken out in advance and naturally warmed up, then whipped with a whisk to make it smooth. The cream cream can also be stored in the freezer, but it must be taken out in advance to get warm before use. The warming time is very long. It is best not to use a microwave oven, because if it is not well mastered, it will turn into water. When the Italian meringue is tempered after re-warming, because it is still a little cold, there will be a state of separation of water and oil. Especially when the weather is cold, the separation of water and oil may be more serious. It does not matter, continue to whipping. After a while, it will become smoother. When the cake decorated with cream cream is kept in the refrigerator, the cream cream will harden, but don't worry that its taste will not be good. No, it will still be in the mouth. 4. What if the weather is too hot? More than 30 degrees of high temperature in summer, even if the room temperature of the air conditioner is about 25 degrees, the cream is easy to change, because no matter which kind of cream is based on butter, especially animal butter, so I have always been in the summer. Do not open the crisp, turned a mess. Although vegetable butter can maintain a certain hardness at high temperatures, it is not healthy. Then prepare a basin of ice water. If there is ice, it is better. If the water is not iced, you can continue to add ice. Put the cream bowl in the ice water, which will greatly ease the melting of the cream. In addition, the hand of the silk flower should be put on the glove, otherwise the temperature of the palm will become thinner and the cream will become thin. You can also immerse your hands in ice water from time to time to cool your hands, but I feel that this is not good for girls, so wear gloves. If the cream cream becomes thinner during the silk flowering process, it will not stand up. Then put it back in the refrigerator and refrigerate for about 10 minutes. Wait a little harder and then take it out and continue to lick. 5, the cream is too soft, mostly because of the protein you add, egg yolk solution, melted chocolate, etc., not completely cool, pour into the smooth butter, its heat will melt the butter So, it will become very thin. It doesn't matter, put it in the refrigerator for a while, harden it and then play it smoothly, you can. When making espresso meringue, the syrup must be cooked to a thick consistency. If there is a thermometer, it should be strictly in accordance with the temperature. If not, the syrup will be thickened, otherwise the water will be too soft, and the cream will be soft. When the bag is smashed, the cream inside will melt faster. 6, cream use: 裱 flower: Asian people's taste bias, generally do not use thick cream to cream the cake. Most people use whipped cream to smear, but because whipping cream is not strong enough, there is no way to smear flowers, so choose to decorate with cream cream. Cream cream is the best part of the cake decoration, it is easy to smear, and does not make the overall taste of the cake thick and sweet. People who don't like creams can also peel off the cream cream and it is very convenient. Nut cakes and chocolate cakes are thicker, and the texture of the cream is very suitable. It is also very good to decorate these cakes. Can also be used to decorate cupcakes, make puff sandwiches, biscuit sandwiches. 7, cream cream dye: If you do not want to use artificial color, you can use green tea powder to adjust to green, with strawberry powder into red. Matcha powder should be made of very fine, good quality matcha powder so that the cream does not have small particles. If it is a good pigment, it doesn't matter if you adjust a little color, but try not to adjust the dark color, such as red, black, dark green, etc., because you want to call out the dark color, you need to use a lot of pigments, people who care about pigments may not accept it. . However, the color of the cream itself will be slightly yellowish, so when the color is changed, there will be a color irregularity. Before the coloring, the white pigment can be adjusted to lower the yellow color of the cream and increase its brightness, and then Adjust the color you want. On the contrary, if it is pink, goose yellow, light green, you only need a little bit of pigment paste on the tip of the toothpick to get it, then a little pigment, even those who mind the pigment, will not care too much. .