I like to make whipped cream cakes, used whipped creams such as iron tower, Anjia, Nestle, and Duomei (Odenburg is too soft, basically can't be used for silk flowers), I think Anjia can best send it to the strong and Stable scented state, but generally 1L large bottle, must be used up within a few days, often used endless waste ╯ ╰ ╰ market cream with cream, but do not want to use additives, but also, Nestle also It can be sent, and there is a small package of 250ml, which is most suitable for those who have been playing baking for a long time, and who can't use big bottles of cream! ^O^/, the disadvantage is that the milk taste is generally and will melt soon. Many methods and experiments have been tried on the Internet many times. Finally, I have a little bit of it and share it.
Before the hair is sent, the whipped cream must be kept in the refrigerator at a temperature of 3 to 5 ° C for at least 12 hours or more. Wash the eggbeater and the eggbeater, and put it in the refrigerator at least half an hour in advance.
Take a large basin, put ice water in the basin, put the egg bowl on the ice water basin, pour the light cream into the egg bowl, pour the powdered sugar and milk powder directly, turn on the electric egg beater, start whipping, hit When the volume of the cream expands to 1.5 times, when the egg-head is lifted, such as a ribbon, it will drop to a low speed and continue to send to the obvious texture.
The whipped cream that comes out in this way is firmer, the milk is rich, and the taste and taste are not worse than Anjia~
1. Generally, the commercially available powdered sugar will add a small amount of corn starch in order to prevent moisture, and the corn starch has the effect of stabilizing the whipped cream, so it is more ideal than the effect of using sugar. 2. The whole milk powder is added to the formula to increase the milk fat content. To make the cream that is sent more stable and stiff.