Recipe: Seventeen commonly used whipped cream/cream creams to enrich your cake

Home Cooking Recipe: Seventeen commonly used whipped cream/cream creams to enrich your cake

Notes:

โ˜…17-7-16 under the kitchen, please indicate the picture network picture โ˜…โ˜…โ˜… The formula is relatively small, you can make the sauce three times and four times, then add the cream to send. The sauce can be refrigerated for a week or so. When summer is over, the cream should be colorful. With a creamy sauce, my mother is no longer afraid that the cake will not go out. Natural foods are rich in color, and many colors can be replaced with ingredients. The good cake with the taste is richer and the level is more distinct. Ice cream cream is a white cream. I have already passed it alone. The whipped cream stable sauce link is also put up. Sterile cream stable sauce, summer cream is stable: https://www.xiachufang.com/recipe/102307194/ three ice cream creams, five practices, one package: https://www.xiachufang.com/recipe /102332952/Other seasoning sauces and extensions, one package: https://www.xiachufang.com/recipe/102424090/โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“โ€“ โ€“โ€“โ˜…โ˜…โ˜… First make the cream to 8 to distribute, then add a few laps of the easily dispersible seasoning, which will make the cream more stable and firmer than the seasoning. It's not easy to break up. It's still added in the beginning. โ˜…โ˜… I added the cream with vanilla pods. I didn't write it. I used the seeds to make vanilla sugar, vanilla extract, or thyme cream. Vanilla pods are versatile. โ˜…โ˜…Chocolate with pure cocoa, do not use cocoa. โ˜…โ˜…โ˜…โ˜…โ˜…็ณ–็ณ–็ณ–็ณ–! ! How much do you like to use, don't ask this question anymore. I like to eat more, don't like to eat, and eat normally. โ˜…Each cream can be added to 1g of the following gelatin thickening in 100g cream, as long as it is put in the heat to melt. If you don't write, you can add it and watch your preferences. But don't omit if you want to add it! โ˜…โ˜…โ˜…โ˜…โ˜…Do not put more gelatin, otherwise you will receive a solid cream. โ˜…โ˜… All written overnight, not necessarily overnight, sometimes 2-4 hours can be used. But after overnight, the state will reach its best. Do a good job one day in advance, the amount can be doubled in advance, storage from 3-7 days in cold storage, try to keep fresh. โ˜…โ˜… Refrigerated skin is normal, so cover the plastic wrap. A small amount of crust can be stirred and evenly distributed, and a large amount of crust can be removed and then sent. โ˜…โ˜…When it's summer, try to send it out of the ice. A double-layer ice basin with a cream can be used with it. โ˜…โ˜…โ˜… This post looks like I only wrote the cream because the cream is harder to handle than the cream. The creamy cream is the same as the cream, and sometimes it can be changed more because the cream is pungent and creamy. No matter which cream you use, the seasoning is the same as the cream. Individuals prefer the taste of Swiss cream, and the convenience of ordinary white butter cream 1:1. โ˜…โ˜…โ˜… The flavor is the moisture in the cream/cream, and the oil is tasteless. The cream is in the state of oil-in-water. It is easy to taste and melt, so don't put too much sauce. If you put more, remember to add some stable sauce. The cream is in a water-in-oil state, and the taste is wrapped in the oil. Compared with the cream, the cream is not very prominent, so you can add more sauce to taste. โ˜…โ˜… I am giving the dose I usually use. It is not recommended to add too much sauce for the stability of the cream. If the cream is used, it can be done without water and oil separation. This amount is very large. Just add it. Generally, butter: water, 1:2 is no problem. โ˜…โ˜… The method of adding stable sauce has always been to break up the whole of the sauce, and then evenly spread the flavored cream sauce with various flavors, and then add the cream and beat it evenly. Note that the stable sauce is written in great detail. โ˜… Free posts Many people will not cherish, the steps are written in great detail, look carefully. Unimportant questions don't reply, and I will go to the post with valuable questions.

Ingredients:

Steps:

  1. Home Cooking Recipe: First, chocolate cream This is a commonly used cream, black forest cake essential. Dark chocolate 20g whipped cream 100g fine sugar 5g Stable sauce (optional) Fine sugar depending on chocolate taste 1.1 black 20g, light cream 100g heated by water, do not exceed 60 degrees, add sugar to melt evenly. 2 refrigerate overnight to 2-6 degrees, with ice water to send. 2.1 black and smart 20g, light cream 20g heated and melted by water, do not exceed 60 degrees, refrigerate for 2 hours to solidify. 2 solidified chocolate cream with appropriate amount of whipped cream stable sauce, add 30g of whipped cream and evenly add 50g of whipped cream. โ˜…โ˜…โ˜… It is not necessary to include the following overnight, it can be used after 4 hours of refrigeration, but many times the effect is better overnight. The ice water here is not necessary, and it is better to pass the ice. Add the cream of the stable sauce, and watch the steady state of the sauce.

    First, chocolate cream This is a commonly used cream, black forest cake essential. Dark chocolate 20g whipped cream 100g fine sugar 5g Stable sauce (optional) Fine sugar depending on chocolate taste 1.1 black 20g, light cream 100g heated by water, do not exceed 60 degrees, add sugar to melt evenly. 2 refrigerate overnight to 2-6 degrees, with ice water to send. 2.1 black and smart 20g, light cream 20g heated and melted by water, do not exceed 60 degrees, refrigerate for 2 hours to solidify. 2 solidified chocolate cream with appropriate amount of whipped cream stable sauce, add 30g of whipped cream and evenly add 50g of whipped cream. โ˜…โ˜…โ˜… It is not necessary to include the following overnight, it can be used after 4 hours of refrigeration, but many times the effect is better overnight. The ice water here is not necessary, and it is better to pass the ice. Add the cream of the stable sauce, and watch the steady state of the sauce.

  2. Home Cooking Recipe: 2, Matcha cream matcha powder 3g whipped cream 30g whipped cream 100g whipped cream stable sauce amount (optional) white chocolate 20g (optional) fine sugar depending on chocolate taste 1.1 matcha powder 3g whipped cream 30g separated by water heating evenly, become no A granule-free matcha sauce. 2 refrigerate overnight to 2-6 degrees, remove and add 100g of cream to send. 2.1 Matcha 3g whipped cream 30g heated and mixed evenly, add 20g of white chocolate to melt and mix evenly. Slowly add 100g of cream to raise the temperature of the mixture, do not exceed 60 degrees, and mix well. 2 refrigerate overnight to 2-6 degrees, sent by ice water. โ˜… Slowly add 100g of cream and add it in one time to solidify the previous mixture. โ˜… If you need to add a stable sauce, first add a stable sauce in the matcha cream sauce, and then add it to the cream and beat it evenly. โ˜…โ˜…โ˜…Storage of Matcha, low temperature and light proof, moisture-proof, please enter the refrigerator โ˜…โ˜…โ˜… Many people here have asked me why I want to heat it. First, because the matcha is slightly heated, the fragrance will be more intense. The second is because this operation is played out. Matcha will not stand up

    2, Matcha cream matcha powder 3g whipped cream 30g whipped cream 100g whipped cream stable sauce amount (optional) white chocolate 20g (optional) fine sugar depending on chocolate taste 1.1 matcha powder 3g whipped cream 30g separated by water heating evenly, become no A granule-free matcha sauce. 2 refrigerate overnight to 2-6 degrees, remove and add 100g of cream to send. 2.1 Matcha 3g whipped cream 30g heated and mixed evenly, add 20g of white chocolate to melt and mix evenly. Slowly add 100g of cream to raise the temperature of the mixture, do not exceed 60 degrees, and mix well. 2 refrigerate overnight to 2-6 degrees, sent by ice water. โ˜… Slowly add 100g of cream and add it in one time to solidify the previous mixture. โ˜… If you need to add a stable sauce, first add a stable sauce in the matcha cream sauce, and then add it to the cream and beat it evenly. โ˜…โ˜…โ˜…Storage of Matcha, low temperature and light proof, moisture-proof, please enter the refrigerator โ˜…โ˜…โ˜… Many people here have asked me why I want to heat it. First, because the matcha is slightly heated, the fragrance will be more intense. The second is because this operation is played out. Matcha will not stand up

  3. Home Cooking Recipe: Third, cheese flavor cream cream cheese 30g whipped cream 20g sugar 10g whipped cream 200g light cream stable sauce amount (optional) fine sugar according to their own taste increased 1 cream cheese softened to watery paste 2 whipped cream 20g sugar powder 10g water heating To melt, add a paste of creamy cheese and mix well. Become a creamy cheese sauce. 3. Cool down to 2-6 degrees, add 200g of cream and send it. The ratio is about 30g of cheese sauce and 100g of cream. โ˜… If you need to add a stable sauce, first mix the cream cheese sauce with the stable sauce, then add the cream and beat it evenly.

    Third, cheese flavor cream cream cheese 30g whipped cream 20g sugar 10g whipped cream 200g light cream stable sauce amount (optional) fine sugar according to their own taste increased 1 cream cheese softened to watery paste 2 whipped cream 20g sugar powder 10g water heating To melt, add a paste of creamy cheese and mix well. Become a creamy cheese sauce. 3. Cool down to 2-6 degrees, add 200g of cream and send it. The ratio is about 30g of cheese sauce and 100g of cream. โ˜… If you need to add a stable sauce, first mix the cream cheese sauce with the stable sauce, then add the cream and beat it evenly.

  4. Home Cooking Recipe: Fourth, Earl black tea flavored cream / milk tea flavored cream a pack of black tea powder / 5g black tea powder Light cream 50g fine sugar 5g whipped cream 100g Stable sauce amount (optional) Fine sugar according to their own taste increase 1 take a black tea bag, about 5g black tea powder Remove the paper bag and leave only the tea powder. Add 50g of whipped cream and 5g of sugar. Open the simmer and stir constantly. Cook the color of the black tea and the rich tea to turn off the fire. 2 Sift the boiled black tea cream and remove the tea powder. Refrigerate to cool down to 2-6 degrees overnight. 3 Take out the refrigerated black tea cream sauce and add 100g of cream to send it. โ˜… It is recommended to double the amount, the amount is too small, easy to boil, can be boiled away from the fire after the fire โ˜… If you need to add a stable sauce, the black tea cream sauce and the stable sauce together, spread, and then evenly add cream and beat.

    Fourth, Earl black tea flavored cream / milk tea flavored cream a pack of black tea powder / 5g black tea powder Light cream 50g fine sugar 5g whipped cream 100g Stable sauce amount (optional) Fine sugar according to their own taste increase 1 take a black tea bag, about 5g black tea powder Remove the paper bag and leave only the tea powder. Add 50g of whipped cream and 5g of sugar. Open the simmer and stir constantly. Cook the color of the black tea and the rich tea to turn off the fire. 2 Sift the boiled black tea cream and remove the tea powder. Refrigerate to cool down to 2-6 degrees overnight. 3 Take out the refrigerated black tea cream sauce and add 100g of cream to send it. โ˜… It is recommended to double the amount, the amount is too small, easy to boil, can be boiled away from the fire after the fire โ˜… If you need to add a stable sauce, the black tea cream sauce and the stable sauce together, spread, and then evenly add cream and beat.

  5. Home Cooking Recipe: 5. Coffee-flavored cream freshly ground coffee bean powder 7g/instant black coffee powder 1-2g whipped cream 100g Geely-butyl syrup 1g fine granulated sugar 10g whipped cream stable sauce (optional) Fine granulated sugar is added to its own taste 1 ๅ‰ๅˆฉไธ็‰‡ๅ†ทๆฐดๆณกSoft spare 2 black coffee powder is mixed with light cream, and added with sugar and low heat to cook the color and aroma. Squeeze the brewed coffee cream and remove the coffee powder. 3 Keep the coffee cream temperature about 50-60 degrees, put in the soaked gelatin, stir and melt. Refrigerate in the refrigerator overnight and cool down to 2-6 degrees. Send it across the ice. โ˜… If you need to add a stable sauce, first spread the stable sauce, add the coffee cream and beat it evenly.

    5. Coffee-flavored cream freshly ground coffee bean powder 7g/instant black coffee powder 1-2g whipped cream 100g Geely-butyl syrup 1g fine granulated sugar 10g whipped cream stable sauce (optional) Fine granulated sugar is added to its own taste 1 ๅ‰ๅˆฉไธ็‰‡ๅ†ทๆฐดๆณกSoft spare 2 black coffee powder is mixed with light cream, and added with sugar and low heat to cook the color and aroma. Squeeze the brewed coffee cream and remove the coffee powder. 3 Keep the coffee cream temperature about 50-60 degrees, put in the soaked gelatin, stir and melt. Refrigerate in the refrigerator overnight and cool down to 2-6 degrees. Send it across the ice. โ˜… If you need to add a stable sauce, first spread the stable sauce, add the coffee cream and beat it evenly.

  6. Home Cooking Recipe: Sixth, Oreo cream is sweet and salty, and it needs to be used. Light cream 100g Oreo biscuit foam 10g fine sugar 10g salt one ๆทก light cream stable sauce amount (optional) 1 Oreo milled powder spare 2 whipped cream with sugar (if you want salty mouth to add salt at this time), hit To 70% of the hair. 2 Join Oreo, turn over two or three, and play two or three more. โ˜… If you need to add a stable sauce, first spread the stable sauce, then add the cream and beat it evenly.

    Sixth, Oreo cream is sweet and salty, and it needs to be used. Light cream 100g Oreo biscuit foam 10g fine sugar 10g salt one ๆทก light cream stable sauce amount (optional) 1 Oreo milled powder spare 2 whipped cream with sugar (if you want salty mouth to add salt at this time), hit To 70% of the hair. 2 Join Oreo, turn over two or three, and play two or three more. โ˜… If you need to add a stable sauce, first spread the stable sauce, then add the cream and beat it evenly.

  7. Home Cooking Recipe: Seven, black sesame / walnut / almond flavor whipped cream black sesame paste / walnut paste / almond paste powder (supermarket available, such as southern black sesame paste) 15g whipped cream 30g whipped cream 100g whipped cream stable sauce amount (optional) fine granulated sugar According to your own taste, add 1g of various paste powder, 15g of mixed whipping cream, 30g, heat and cook into a paste, this must be heated to be fragrant, know that the paste is not open with cold water. Cool down to 2-6 degrees. 2 Take out the prepared paste and add 100g of whipped cream. โ˜… The taste here will be lighter, because other ingredients are added to the paste. If you need a strong flavor, you can use the nut butter to taste down. If you need to add a stable sauce, first mix it with the paste, then add the whipped cream in equal portions and beat it evenly.

    Seven, black sesame / walnut / almond flavor whipped cream black sesame paste / walnut paste / almond paste powder (supermarket available, such as southern black sesame paste) 15g whipped cream 30g whipped cream 100g whipped cream stable sauce amount (optional) fine granulated sugar According to your own taste, add 1g of various paste powder, 15g of mixed whipping cream, 30g, heat and cook into a paste, this must be heated to be fragrant, know that the paste is not open with cold water. Cool down to 2-6 degrees. 2 Take out the prepared paste and add 100g of whipped cream. โ˜… The taste here will be lighter, because other ingredients are added to the paste. If you need a strong flavor, you can use the nut butter to taste down. If you need to add a stable sauce, first mix it with the paste, then add the whipped cream in equal portions and beat it evenly.

  8. Home Cooking Recipe: Eight, caramel cream / too cream when I selected this picture, I thought of a word, sea salt caramel chocolate, a perfect match. Fine sugar 20g Cream 25g Butter 5g Sea salt ๆ’ฎ Light cream 200g Light cream stable sauce (optional) 1 Heat 25g cream spare, not too cold 2 Take the small flat bottom non-stick pan, add sugar, stir fry until melted. Add the heated cream, cook until the caramel color, add the butter, sea salt, cook until thick, and cool into the refrigerator to 2-6 degrees. Both for the sea salt caramel sauce. (โ˜… If the caramel sauce is preserved in large quantities, you can increase the whipped cream content to 50-75g, and reduce it when you send it.) 3 Refrigerated sea salt caramel sauce, add 200g cream and send. โ˜… The ratio is about 100g cream 20g caramel sauce. โ˜… If you need to add a stable sauce, mix it with caramel sauce first, then add the cream and beat it evenly. โ˜… Sea salt caramel sauce can be doubled, clean and waterless glass bottles, seasoning dipping sauce are delicious. โ˜… Caramel sauce water will be fried and dried, about 40g finished product. The amount is not too good to do, it is recommended to double at least. If you don't double it, don't double the fire, don't let the water evaporate, then it's a toffee...โ˜…โ˜…If the amount is too small, it will become a toffee after the sauce is cold. 1 Let the sauce cool to about 40โ€“50 degrees and heat 200g of cream to 40-50 degrees. Pour the cream into the caramel sauce and mix well. The refrigerator is chilled overnight and sent directly. 2 In the same way as the first method, add 50g of warm cream and refrigerate. When used, add 150g of cream and send it.

    Eight, caramel cream / too cream when I selected this picture, I thought of a word, sea salt caramel chocolate, a perfect match. Fine sugar 20g Cream 25g Butter 5g Sea salt ๆ’ฎ Light cream 200g Light cream stable sauce (optional) 1 Heat 25g cream spare, not too cold 2 Take the small flat bottom non-stick pan, add sugar, stir fry until melted. Add the heated cream, cook until the caramel color, add the butter, sea salt, cook until thick, and cool into the refrigerator to 2-6 degrees. Both for the sea salt caramel sauce. (โ˜… If the caramel sauce is preserved in large quantities, you can increase the whipped cream content to 50-75g, and reduce it when you send it.) 3 Refrigerated sea salt caramel sauce, add 200g cream and send. โ˜… The ratio is about 100g cream 20g caramel sauce. โ˜… If you need to add a stable sauce, mix it with caramel sauce first, then add the cream and beat it evenly. โ˜… Sea salt caramel sauce can be doubled, clean and waterless glass bottles, seasoning dipping sauce are delicious. โ˜… Caramel sauce water will be fried and dried, about 40g finished product. The amount is not too good to do, it is recommended to double at least. If you don't double it, don't double the fire, don't let the water evaporate, then it's a toffee...โ˜…โ˜…If the amount is too small, it will become a toffee after the sauce is cold. 1 Let the sauce cool to about 40โ€“50 degrees and heat 200g of cream to 40-50 degrees. Pour the cream into the caramel sauce and mix well. The refrigerator is chilled overnight and sent directly. 2 In the same way as the first method, add 50g of warm cream and refrigerate. When used, add 150g of cream and send it.

  9. Home Cooking Recipe: Nine, lemon-flavored cream (sweet orange peel and grapefruit skin are also suitable for adding cream, but not suitable for making curd, making jam better) Lemon cream is a little more troublesome, the state is not very good, and it is more skilled. Enough. Lemon butter must first be made into lemon curd, or lemon curd. Whether it's mousse or cream or other dairy products, it is seasoned with lemon curd instead of directly adding lemon. Adding lemon juice directly will make Mascarpone simple. 1 egg yolk sugar 30g fresh lemon juice 25g butter 15g lemon dandruff amount light cream 100g whipped cream stable sauce amount (recommended) 1 egg yolk fine granulated sugar fresh lemon juice lemon skin into a small stainless steel basin, stir evenly without sending. Add the diced butter to the softened butter. 2 Burn a pot of water, heat 1 with water, stir slowly, don't let the egg yolk solidify, and it will get away from the fire if it is slightly thick. The state is to use a spoon to pick up the sauce, and draw a picture in the middle, with obvious marks. 3 At this time, you can directly cool the ice water, and there is no ice water to cool down to 2-6 degrees. It becomes a lemon curd. Mix 420g of lemon curd with 100g of cream and sprinkle with lemon skin. โ˜… It is recommended to add a creamy stable sauce, this cream is softer. First, make the curd and the stable sauce evenly, then add the cream in equal portions and beat it evenly. โ˜… Only the egg yolk version of lemon curd is written here. The whole egg version can also be used. The whole egg version is written in the kitchen of the California kitchen.

    Nine, lemon-flavored cream (sweet orange peel and grapefruit skin are also suitable for adding cream, but not suitable for making curd, making jam better) Lemon cream is a little more troublesome, the state is not very good, and it is more skilled. Enough. Lemon butter must first be made into lemon curd, or lemon curd. Whether it's mousse or cream or other dairy products, it is seasoned with lemon curd instead of directly adding lemon. Adding lemon juice directly will make Mascarpone simple. 1 egg yolk sugar 30g fresh lemon juice 25g butter 15g lemon dandruff amount light cream 100g whipped cream stable sauce amount (recommended) 1 egg yolk fine granulated sugar fresh lemon juice lemon skin into a small stainless steel basin, stir evenly without sending. Add the diced butter to the softened butter. 2 Burn a pot of water, heat 1 with water, stir slowly, don't let the egg yolk solidify, and it will get away from the fire if it is slightly thick. The state is to use a spoon to pick up the sauce, and draw a picture in the middle, with obvious marks. 3 At this time, you can directly cool the ice water, and there is no ice water to cool down to 2-6 degrees. It becomes a lemon curd. Mix 420g of lemon curd with 100g of cream and sprinkle with lemon skin. โ˜… It is recommended to add a creamy stable sauce, this cream is softer. First, make the curd and the stable sauce evenly, then add the cream in equal portions and beat it evenly. โ˜… Only the egg yolk version of lemon curd is written here. The whole egg version can also be used. The whole egg version is written in the kitchen of the California kitchen.

  10. Home Cooking Recipe: 10. Fruit and vegetable flavor cream is suitable for any fruits and vegetables with lyophilized powder. When using fruits, there are more fruits, but pumpkin purple potatoes can also be mixed with delicious tastes, such as caramel chocolate pumpkin flavor, berry cheese purple. Potato flavor. Only lyophilized powder can be used here, and it is not enough to dry and grind. Fruit and vegetable lyophilized powder 5-15g (fruit and vegetable taste is thick and light, according to the situation of their own fruits and vegetables) Light cream 30g whipped cream 100g fruit amount (optional) Light cream stable sauce amount (optional) Fine sugar added according to their own taste 1 Take appropriate amount of lyophilized powder and mix 30g of whipped cream. Heat on low heat until the lyophilized powder melts. Cool down to 2-6 degrees. 2 fruit and vegetable cream sauce, add 100g cream to send. 3 If used for sandwiching, add appropriate amount of fresh fruit or dried fruit to increase the taste. โ˜… If you need to add a stable sauce, mix the fruit and vegetable cream sauce with the stable sauce, add the cream and beat it evenly.

    10. Fruit and vegetable flavor cream is suitable for any fruits and vegetables with lyophilized powder. When using fruits, there are more fruits, but pumpkin purple potatoes can also be mixed with delicious tastes, such as caramel chocolate pumpkin flavor, berry cheese purple. Potato flavor. Only lyophilized powder can be used here, and it is not enough to dry and grind. Fruit and vegetable lyophilized powder 5-15g (fruit and vegetable taste is thick and light, according to the situation of their own fruits and vegetables) Light cream 30g whipped cream 100g fruit amount (optional) Light cream stable sauce amount (optional) Fine sugar added according to their own taste 1 Take appropriate amount of lyophilized powder and mix 30g of whipped cream. Heat on low heat until the lyophilized powder melts. Cool down to 2-6 degrees. 2 fruit and vegetable cream sauce, add 100g cream to send. 3 If used for sandwiching, add appropriate amount of fresh fruit or dried fruit to increase the taste. โ˜… If you need to add a stable sauce, mix the fruit and vegetable cream sauce with the stable sauce, add the cream and beat it evenly.

  11. Home Cooking Recipe: 11. Basil/Mint Cream Basil As a spice, salty mouth is more acceptable. The sweet and mellow mouth is also good. However, after all, it is imported spices, and the Chinese people still accept a little less. However, it is delicious to complement the authentic European and special desserts. It has a flavor with lemon or pine nuts. It can also be used with a variety of coarse grains and nuts. Mint is a highly accepted vanilla with a fresh taste and is suitable for citrus flavors. The lime grapefruit sweet orange is very tasty and refreshing. Fresh Basil / Mint Leaves Appropriate A few drops of water Light cream 100g Gelatine tablets 1g Fine sugar 10g / sea salt 0.5g Light cream stable sauce amount (optional) Lemon peel broken amount (optional) 1.1 Geely Ding cold water soft standby 2 Fresh vanilla leaves are chopped, take 2/3 into the container, add a little water to the juice, and take a teaspoon to use. The remaining 1/3 of the cut is finely broken, and it is time to test the knife. 3 sift the vanilla mud, take the juice, add 100g whipped cream and boil and stir for about half a minute, evaporate the water and turn off the heat. (This step eats salty mouth and salt, eats sweet mouth and melts sugar, or does not add at this time, when it is added, it is added) 4 cool down to about 60 degrees, add soaked gelatin, stir and melt. Continue to cool down to 30 degrees, put 1/3 of the chopped vanilla foam, and turn it over a few times. 5 into the refrigerator and refrigerate overnight to 2-6 degrees, take out and send. (This step is seasoned without seasoning, you can add a little bit of lemon peel to mention the fragrance, don't cover up the vanilla flavor.) 2. Because the added vanilla juice is not much water (no more than 5g), so send it directly. You can also sift the vanilla mud with the second step 2 above, juice, and add 100g of cream to send. 3 Add vanilla chopped and evenly. You can add a little bit of lemon peel to taste. โ˜… If you need to add a stable sauce, add the cream and beat it evenly.

    11. Basil/Mint Cream Basil As a spice, salty mouth is more acceptable. The sweet and mellow mouth is also good. However, after all, it is imported spices, and the Chinese people still accept a little less. However, it is delicious to complement the authentic European and special desserts. It has a flavor with lemon or pine nuts. It can also be used with a variety of coarse grains and nuts. Mint is a highly accepted vanilla with a fresh taste and is suitable for citrus flavors. The lime grapefruit sweet orange is very tasty and refreshing. Fresh Basil / Mint Leaves Appropriate A few drops of water Light cream 100g Gelatine tablets 1g Fine sugar 10g / sea salt 0.5g Light cream stable sauce amount (optional) Lemon peel broken amount (optional) 1.1 Geely Ding cold water soft standby 2 Fresh vanilla leaves are chopped, take 2/3 into the container, add a little water to the juice, and take a teaspoon to use. The remaining 1/3 of the cut is finely broken, and it is time to test the knife. 3 sift the vanilla mud, take the juice, add 100g whipped cream and boil and stir for about half a minute, evaporate the water and turn off the heat. (This step eats salty mouth and salt, eats sweet mouth and melts sugar, or does not add at this time, when it is added, it is added) 4 cool down to about 60 degrees, add soaked gelatin, stir and melt. Continue to cool down to 30 degrees, put 1/3 of the chopped vanilla foam, and turn it over a few times. 5 into the refrigerator and refrigerate overnight to 2-6 degrees, take out and send. (This step is seasoned without seasoning, you can add a little bit of lemon peel to mention the fragrance, don't cover up the vanilla flavor.) 2. Because the added vanilla juice is not much water (no more than 5g), so send it directly. You can also sift the vanilla mud with the second step 2 above, juice, and add 100g of cream to send. 3 Add vanilla chopped and evenly. You can add a little bit of lemon peel to taste. โ˜… If you need to add a stable sauce, add the cream and beat it evenly.

  12. Home Cooking Recipe: Twelve, oatmeal cream (more recommended cream cream) This cream is to see people learn, just because it looks good, just add the treasure's color cereal in the cream, but because of the characteristics of the cereal, so more It is recommended to make cream cream. Post Bao's fruit-flavored color cereal flakes Any flavor whipping cream 1 color cereal crushed and prepared 2 ready to send good cream, cereal added to mix well

    Twelve, oatmeal cream (more recommended cream cream) This cream is to see people learn, just because it looks good, just add the treasure's color cereal in the cream, but because of the characteristics of the cereal, so more It is recommended to make cream cream. Post Bao's fruit-flavored color cereal flakes Any flavor whipping cream 1 color cereal crushed and prepared 2 ready to send good cream, cereal added to mix well

  13. Home Cooking Recipe: Thirteen, natural pigment cream, the taste of the plant itself, can not be done too deep color hatha bean tea (blue-purple) / hawthorn (yellow) / beet slices (red) amount of cream cream sugar stabilized sauce amount (optional) Natural pigment posts have been updated separately, check the new posts to use โ˜… If you need to add a stable sauce, first spread the stable sauce, and then add the refrigerated cream to the stable sauce and beat it evenly. โ˜…Black scorpion, saffron is also theoretically applicable to this method to color the cream, but the price is too expensive! Please try local tyrants. โ˜…Banlan leaves (Scented orchid leaves) can be added directly after filtering, and heating will change color.

    Thirteen, natural pigment cream, the taste of the plant itself, can not be done too deep color hatha bean tea (blue-purple) / hawthorn (yellow) / beet slices (red) amount of cream cream sugar stabilized sauce amount (optional) Natural pigment posts have been updated separately, check the new posts to use โ˜… If you need to add a stable sauce, first spread the stable sauce, and then add the refrigerated cream to the stable sauce and beat it evenly. โ˜…Black scorpion, saffron is also theoretically applicable to this method to color the cream, but the price is too expensive! Please try local tyrants. โ˜…Banlan leaves (Scented orchid leaves) can be added directly after filtering, and heating will change color.

  14. Home Cooking Recipe: Fourteen, nut cream, this class can buy nut butter to prepare cream. There are hazelnut sauce, loin jam, hawaiian jam, almond paste, happy jam, walnut paste, and often eaten peanut butter and sesame sauce. Yes, sesame sauce is hemp juice... Here is the recommended jam, the color is green, the taste is mellow, although the raw materials are expensive, but the finished product is really delicious. Used to make mousse macaron or sandwich is good. Nuts are perfect for chocolates, and black and white are delicious. To increase the taste of the nuts, sesame seeds, to grind, directly put sesame seeds is not good. It is the kind of crushed in the sesame salt commonly used in the north. Here to mention chestnut mud, chestnut mud is also a nut, but not suitable for use here. All of the above are oily nut butters, and chestnut mud is water-based. Decorate the cake with chestnut puree. It is chestnut puree and smooth with butter. Add butter to adjust the hardness. See the Montblanc formula for details. Nut butter 5-20g Light cream 100g Light cream stable sauce amount (optional recommended) The same kind of nuts crushed (optional) fine sugar according to your own taste increase 1 cream to a little sticky, add nut butter to continue to send. 2 After the hair is sent, you can add the right amount of nuts to increase the taste. 3 It is recommended to add whipped cream to stabilize the sauce. The nut butter is firstly mixed with the stable sauce and then added to the cream. โ˜… Nut sauce and syrup should be added in the right amount. Adding too much will cause the cream to be too soft. โ˜…The nutty sauce is used here. There is a kind of peanut butter in the supermarket that has no fluidity, dry and dry paste, which is suitable for making biscuits, not suitable for sending.

    Fourteen, nut cream, this class can buy nut butter to prepare cream. There are hazelnut sauce, loin jam, hawaiian jam, almond paste, happy jam, walnut paste, and often eaten peanut butter and sesame sauce. Yes, sesame sauce is hemp juice... Here is the recommended jam, the color is green, the taste is mellow, although the raw materials are expensive, but the finished product is really delicious. Used to make mousse macaron or sandwich is good. Nuts are perfect for chocolates, and black and white are delicious. To increase the taste of the nuts, sesame seeds, to grind, directly put sesame seeds is not good. It is the kind of crushed in the sesame salt commonly used in the north. Here to mention chestnut mud, chestnut mud is also a nut, but not suitable for use here. All of the above are oily nut butters, and chestnut mud is water-based. Decorate the cake with chestnut puree. It is chestnut puree and smooth with butter. Add butter to adjust the hardness. See the Montblanc formula for details. Nut butter 5-20g Light cream 100g Light cream stable sauce amount (optional recommended) The same kind of nuts crushed (optional) fine sugar according to your own taste increase 1 cream to a little sticky, add nut butter to continue to send. 2 After the hair is sent, you can add the right amount of nuts to increase the taste. 3 It is recommended to add whipped cream to stabilize the sauce. The nut butter is firstly mixed with the stable sauce and then added to the cream. โ˜… Nut sauce and syrup should be added in the right amount. Adding too much will cause the cream to be too soft. โ˜…The nutty sauce is used here. There is a kind of peanut butter in the supermarket that has no fluidity, dry and dry paste, which is suitable for making biscuits, not suitable for sending.

  15. Home Cooking Recipe: Fifteen, the use of fruit velvet and jam to taste the common fruit velvet has Andrew fruit velvet, treasure velvet fruit. Fresh fruit is concentrated in fruit, which is often used in French desserts. Seasoning or mirroring is very good. I personally like raspberries and coconuts, both of which are not well stocked. The jam is not to be said, it can be your own jam, this requirement is thicker, it can also be the jam sold. It is not recommended to use fresh fruit and too much water. Fruit or jam 10-20g Light cream 100g Fine sugar amount Light cream stable sauce amount (optional) 1 light cream 100g, send to thick, add fruit or jam, continue to send. 2 Fruit velvet and homemade jam contain more water, and there is gum in the commercially available jam. Therefore, it is recommended to add a stable sauce with fruit and homemade jam. First, spread the stable sauce and the fruit whipped evenly, then add the whipped cream in equal portions and beat it evenly.

    Fifteen, the use of fruit velvet and jam to taste the common fruit velvet has Andrew fruit velvet, treasure velvet fruit. Fresh fruit is concentrated in fruit, which is often used in French desserts. Seasoning or mirroring is very good. I personally like raspberries and coconuts, both of which are not well stocked. The jam is not to be said, it can be your own jam, this requirement is thicker, it can also be the jam sold. It is not recommended to use fresh fruit and too much water. Fruit or jam 10-20g Light cream 100g Fine sugar amount Light cream stable sauce amount (optional) 1 light cream 100g, send to thick, add fruit or jam, continue to send. 2 Fruit velvet and homemade jam contain more water, and there is gum in the commercially available jam. Therefore, it is recommended to add a stable sauce with fruit and homemade jam. First, spread the stable sauce and the fruit whipped evenly, then add the whipped cream in equal portions and beat it evenly.

  16. Home Cooking Recipe: Sixteen, flavored syrup cream flavored syrup because the taste is too much, not one by one, you can search for a treasure. Commonly used are Moline syrup, Da Vinci syrup, Fabry syrup, and Triony syrup. In terms of taste, I think that maple syrup, mint, and rose must be started. Others will like to see their own preferences. For example, I like cherry and peach flavors. If you are not sure which flavor you like, you can go for a cocktail, and the bartender will have a syrup. The taste is different for everyone, but the flavored syrup is a good partner to increase the flavor of the dessert, not only can be used in the cream, for example, I will launch a peach-flavored dessert on Valentine's Day and a rose-flavored dessert on Tanabata. Flavored syrup 5-20g Light cream 100g Light cream stable sauce (optional, recommended) Fine sugar Add 1 cream to your taste and send it to a little sticky, add syrup to continue to send. 2 It is recommended to add whipped cream to stabilize the sauce. The syrup is first beaten with the stable sauce and then added to the cream. โ˜… The texture of the cream added to the syrup will be soft and the amount of syrup added. If you add too much syrup, it is very likely that the cream is soft, so don't add more, depending on the situation. So it is recommended to add a small amount of stable sauce. โ˜… Some syrups will have a color to make the cream color. If you don't feel good, you can increase the amount of pigment.

    Sixteen, flavored syrup cream flavored syrup because the taste is too much, not one by one, you can search for a treasure. Commonly used are Moline syrup, Da Vinci syrup, Fabry syrup, and Triony syrup. In terms of taste, I think that maple syrup, mint, and rose must be started. Others will like to see their own preferences. For example, I like cherry and peach flavors. If you are not sure which flavor you like, you can go for a cocktail, and the bartender will have a syrup. The taste is different for everyone, but the flavored syrup is a good partner to increase the flavor of the dessert, not only can be used in the cream, for example, I will launch a peach-flavored dessert on Valentine's Day and a rose-flavored dessert on Tanabata. Flavored syrup 5-20g Light cream 100g Light cream stable sauce (optional, recommended) Fine sugar Add 1 cream to your taste and send it to a little sticky, add syrup to continue to send. 2 It is recommended to add whipped cream to stabilize the sauce. The syrup is first beaten with the stable sauce and then added to the cream. โ˜… The texture of the cream added to the syrup will be soft and the amount of syrup added. If you add too much syrup, it is very likely that the cream is soft, so don't add more, depending on the situation. So it is recommended to add a small amount of stable sauce. โ˜… Some syrups will have a color to make the cream color. If you don't feel good, you can increase the amount of pigment.

  17. Home Cooking Recipe: Seventeen, the fancy wine-flavored cream is finally the last one, and it feels so relaxed and refreshing. Commonly used in baking are coffee liqueur, black and white gold rum, Cointreau, cherry brandy and so on. A little simpler, Lijiao is suitable for flavoring, and the various flavors of Buffy are sweet. It even includes vodka agave brandy, which is a special feature for desserts. The practice is also quite simple, the cream hits 90% of the hair state, add appropriate amount of seasoning wine and mix well. The right amount means that you can do it yourself, adjust the taste you need, don't ask for a few grams, this is not fixed! โ˜… First send and add wine to avoid the cream and not venting too fast

    Seventeen, the fancy wine-flavored cream is finally the last one, and it feels so relaxed and refreshing. Commonly used in baking are coffee liqueur, black and white gold rum, Cointreau, cherry brandy and so on. A little simpler, Lijiao is suitable for flavoring, and the various flavors of Buffy are sweet. It even includes vodka agave brandy, which is a special feature for desserts. The practice is also quite simple, the cream hits 90% of the hair state, add appropriate amount of seasoning wine and mix well. The right amount means that you can do it yourself, adjust the taste you need, don't ask for a few grams, this is not fixed! โ˜… First send and add wine to avoid the cream and not venting too fast

Tips:

Other seasoning sauce and jam, extension, a paste package: https://www.xiachufang.com/recipe/102424090/โ˜…โ˜…โ˜…โ˜…โ˜…็ณ–็ณ–็ณ–็ณ–! ! How much do you like to use, don't ask this question anymore. I like to eat more, don't like to eat, and eat normally. โ˜…โ˜…I haven't written the cream with vanilla pods directly. I use the seeds for the pods and make them for vanilla sugar, vanilla extract, or thyme cream. Vanilla pods are versatile. โ˜…โ˜…Chocolate with pure cocoa, do not use cocoa. โ˜…Each cream can be added to 1g of gelatin in 100g cream, as long as it is hot and melted. If you don't write, you can add it and watch your preferences. But don't omit if you want to add it! โ˜…โ˜…โ˜…โ˜…โ˜…Do not put more gelatin, otherwise you will receive a solid cream. โ˜…โ˜… All written overnight, not necessarily overnight, sometimes 2-4 hours can be used. But after overnight, the state will reach its best. Do a good job one day in advance, the amount can be doubled in advance, storage from 3-7 days in cold storage, try to keep fresh. โ˜…โ˜… Refrigerated skin is normal, so cover the plastic wrap. A small amount of crust can be stirred and evenly distributed, and a large amount of crust can be removed and then sent. โ˜…โ˜…When it's summer, try to send it out of the ice. A double-layer ice basin with a cream can be used with it. โ˜…โ˜… The method of adding stable sauce has always been to break up the whole of the sauce, and then evenly spread the flavored cream sauce with various flavors, and then add the cream and beat it evenly. Note that the stable sauce is written in great detail. โ˜…โ˜…โ˜… The formula is relatively small, you can make the sauce three times and four times, then add the cream to send. The sauce can be refrigerated for a week or so. โ˜…โ˜…โ˜… This post looks like I only wrote the cream because the cream is harder to handle than the cream. The creamy cream is the same as the cream, and sometimes it can be changed more because the cream is pungent and creamy. No matter which cream you use, the seasoning is the same as the cream. Individuals prefer the taste of Swiss cream, and the convenience of ordinary white butter cream 1:1. โ˜…โ˜…โ˜… The flavor is the moisture in the cream/cream, and the oil is tasteless. The cream is in the state of oil-in-water. It is easy to taste and melt, so don't put too much sauce. If you put more, remember to add some stable sauce. The cream is in a water-in-oil state, and the taste is wrapped in the oil. Compared with the cream, the cream is not very prominent, so you can add more sauce to taste. โ˜…โ˜… I am giving the dose I usually use. It is not recommended to add too much sauce for the stability of the cream. If the cream is used, it can be done without water and oil separation. This amount is very large. Just add it. Generally, butter: water, 1:2 is no problem.


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