Method for making cream and its raw materials

This is homemade without cream. Can't say it tastes the same as the cream sold. After all, the cost is here. I just think this recipe can be said to be relatively simple. Aauto is faster, because not every supermarket sells cream. If it is too late, you can use it to deal with it.

Materials?

250g milk

35 grams of fine sugar

Gelatine tablets 7.5g.

How to make whipped cream from milk?

Material preparation is shown in the figure.

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Milk candy can be heated slightly, and it is enough to feel a little temperature about ten centimeters away from milk. If the temperature is too high, gelatin solidification will be affected.

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Immerse the gelatin tablets in cold water and refrigerate for 10 minute.

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After refrigerating in the refrigerator for ten minutes, stir evenly with whipped eggs, then refrigerate for ten minutes, stir at least three or four times with whipped eggs, and refrigerate for one hour.

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An hour later, the state of pumping water with eggs.

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Send it to twice the size at medium and low speed, refrigerate for 20 minutes, and then send it away easily.

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skill

Buying cream is too hot and the price is not cheap. Home-made milk is rich in flavor, low in calories and very affordable.

The whole process of whipped cream, novice 100% successfully practiced?

Before whipping whipped cream, make sure that the container is free of water and oil, and electric egg beater is free of water and oil. Pour the cream into the basin.

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Sugar

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I will beat the whipped cream in two grades, first at high speed and then at low speed. Be sure to be fast first and then slow down, so that the whipped cream is more delicate.

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This is a thick yogurt shape sent quickly in the early stage, and the lines will slowly disappear when it is low.

Note: Turn to medium and low speed, and continue to send at a constant speed.

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Next, I sent it to the eggbeater. The cream was intermittent and low, with lines but it wouldn't disappear.

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Tap gradually until the lines are clear.

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Finally, until the fine lines are clear, lift the eggbeater to a straight and small sharp corner, and the cream in the inclined container will not move. Plastering and decoration.

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