Ordinary light cream flavors can no longer meet the higher requirements for desserts! Many small partners have such troubles when making cream cakes. If the indoor temperature is too high, or the hand speed is too slow, the whipping cream will begin to melt when it is used. The taste of whipping cream has also made many small partners feel a little tired. After a lot of trials, the fresh and sour taste is the most fascinating, and the main taste comes from sour cream. After a variety of brand tests, the German Fissley's sour cream is the best in terms of taste, color, fineness, stability, gloss and uniqueness. Today I will share with you how this unique sour cream taste is modulated. Key points: 1. The ratio of sour cream to whipped cream is 2:1. This is the best use ratio. Of course, you can adjust the ratio according to your own. (Friends who like the taste of acidity can open my other sour and refreshing recipe) 2. I use the Friesley brand of light cream, the fat content is 35.01%, the milk flavor is very pure, the partner can't buy it. It can also be replaced by other brands of whipping cream. 3. Lemon juice can make the taste of sour cream more fresh, so it can't be less. 4. Fresh lemon juice tastes better than bottled concentrated lemon juice, but the small partner who has no time to prepare materials can also use the latter instead. 5. Cointreau can make the sour cream more stable and the taste is more prominent. If some moms think that children are not suitable for alcoholic food, they can also save this material. 6. Unfinished yogurt can be sealed and placed in the refrigerator for refrigerating. It is also possible to take it out again when you use it next time. 7. Whether it is whipped cream or sour cream, it must not be stored frozen. Friends who like to make cake desserts can follow me and update them from time to time~~
Preparation before sending: Put the sour cream and whipped cream in the refrigerator at 2-8 ° C for 24 hours, shake the sour cream and shake it to the best.
Pour the sour cream into the container, the state is solid, don't think it is broken~
Pour the light cream and fine sugar into the container, stir slowly and then change to medium speed to 70%.
Check if it reaches the state of 70% hair: slowly lift the egg beater and pull out the sharp corner
Add lemon juice and Cointreau to mix well
Slowly whipping until the eggbeater is slowly lifted, the erect sharp corner can be pulled out, that is, the hair is finished.
When you reach this state, you can make a face and a flower.
All the tips are introduced at the top, and if you have any questions, you can leave a message to me~