What can vegetable fat cream do?

1, vegetable fat cream thawed

For use in winter, take it out of the freezer (-18℃) three days in advance and put it into the freezer (2℃-7℃) for thawing. For use in summer, take it out of the freezer one day in advance and put it in the freezer to thaw. In addition, there are some different thawing methods, such as tap water soaking, indoor natural thawing, warm water soaking and so on. However, different thawing methods have different throughput and stability. For example, if you thaw it in the refrigerator to 2℃, the air delivery rate will be 4.3-4.5 times, and it will not change much after staying in the refrigerator overnight. This thawing time takes about 24 hours. When thawing indoors to 2℃, the initial amount is 4. 1-4.3 times. After being put in the refrigerator overnight, there will be slight foam. It can also be decorated with flowers after stirring. This thawing method takes about three hours. Soak in tap water, thaw to 2℃ and send away. The initial amount is 3.8-4. 1 time. There will be a little bubble after staying in the refrigerator overnight, and it can barely be pasted after stirring. This thawing method can take 30 minutes, so it can be seen that different thawing methods have different starting amount and stability, that is, the shorter the thawing time, the worse the starting amount and stability.

2. Sending temperature of vegetable fat emulsion

The baking temperature of cream has a great relationship with room temperature. If the room temperature is between 0℃ and 18℃, the baking temperature of cream is between 4℃ and 8℃. If the room temperature is between 18℃-30℃, the baking temperature of cream is between -4℃-2℃, that is, there are a little ice particles, which will be baked if they are not completely thawed. At these two temperatures, the baking temperature of whipped cream is generally between 13℃- 16℃. The baking temperature of vegetable fat cream will directly affect the initial amount, stability and taste of cream. If the pulp temperature is too high, when the room temperature 18℃-30℃ and the pulp temperature is 2℃-6℃, the starting amount is about 0.3 times less than that at -4℃-2℃. However, if you put the cream in the refrigerator until tomorrow, it will foam and soften, that is, the stability will be slightly worse. If the paste temperature of vegetable fat cream is raised to above 6℃- 10℃, the initial amount will be lower, only less than 3.8 times. After staying in the refrigerator overnight, there will be more foam, which will become tough after stirring, and it will not be easy to decorate flowers and make other products, and the taste will be bad, with a sense of life, and it will not be easy to eat. On the other hand, if the slurry temperature of vegetable fat cream is very low (if the slurry temperature is lower than -40C at a high temperature of 00C- 180C). The amount of whipped cream will be higher, more than 4.3 times, but the stability is poor, and the cream is weak and has no support. The framed flowers will stick together and cling to the petals, and the squeezed animals will collapse downwards and become fat and short animals. Eating in your mouth is like a gust of wind, like eating air, without texture. In short, the slurry temperature is inversely proportional to the room temperature. The higher the room temperature, the lower the slurry temperature. The lower the room temperature, the higher the slurry temperature, but there is a limit.

3. The sending speed of vegetable fat emulsion

If the room temperature is between 0℃ and 18℃, because the temperature of cream is between -4℃ and -2℃, there will be some ice residue that has not thawed. The speed to be sent is to slowly stir the ice residue inside, and then to be fast (if it is a kitchen treasure, a sword machine and other stepless speed-changing machines. ), that is, the tenth gear uses the sixth gear, the seventh gear uses the fourth gear, and it is suitable. If the main engine has only the third gear, start the first gear to stir and dissolve the ice slag, then start the fast stirring (that is, the third gear), and then start the slow stirring (the first gear) for about half a minute. Why should the cream be divided into three speeds? The reason is that if the ice particles are sent quickly, the constant friction between the ice particles and the thawed cream will interrupt the internal structure of the cream. Cream is unstable and easy to foam and soften. The reason why it is used quickly is that the liquid will expand continuously when it enters the air, and the oil film will wrap the expanded bubbles, and there is a layer of liquid outside, so it is most appropriate to send air to expand to a certain extent. If the sending speed is too fast and too much air enters, the liquid bubbles will expand and break, and the paste will easily thicken and bubble, which is not suitable for decoration and other purposes. Finally, slow stirring is to exhaust the air between the liquid bubble film and the film, so that the paste is smoother, more delicate and more stable. In short, the delivery speed of vegetable fat cream depends on your own machine. Because some machines have been used for a long time, the speed of eighth gear is not as fast as that of fourth gear of good machines. Moreover, whether the stirring balls of some machines have broken steel wires also has a great relationship.

4. Storage of vegetable fat emulsion after beating

Generally according to the normal temperature of vegetable fat cream. ......

How to make a cake with vegetable fat cream? How to get it up. What can you do without making a cake? Find specific steps

How to make a cake with O.O. vegetable cream? Vegetable cream (fresh milk fritters) is used to decorate flowers on the surface of cake embryos (it can be painted when sending them away) ~ Puffs can also be used as stuffing ~ (If you can't make cake embryos, there are recipes and practices in Junzhi blog ~ Puffs also have recipes)

Vegetable butter for dessert?

There should be whipped cream in Hangzhou. You should go to a western-style seasoning shop. If it really doesn't work, you can use vegetable cream instead, but there is still a difference in essence. There is little difference in making cakes, and the price of whipped cream is relatively expensive.

Light cream, also called thin cream, generally refers to animal cream that can be used to decorate flowers. The fat content is generally 35%. After being sent into a solid state, it is the cream dotted on the cake. Compared with vegetable cream, it is healthier, because there is no sugar added, so it is called whipped cream. Add sugar when you send it away The usage is basically the same as that of vegetable cream, but the melting point is lower than that of vegetable cream. It can be used to make cream cakes, ice cream, Mu Si cakes, tiramisu and so on. If you add some when making bread, it will also make your bread softer.

Vegetable cream is a kind of cream product that appeared in Chinese mainland in recent ten years. It was originally invented by Rich Products corpo-click here to add pictures to explain quantification. Its English name is Non-Dairy Cream, which is made of soybean protein as the main raw material. Because of its convenient use, good foaming effect, strong stability, full milk flavor and no cholesterol, it gradually replaces the traditional animal fat whipped cream and becomes the main raw material for making cakes. It is called soybean miracle cream.

Advantages and nutritional value of plant fat cream The main components of plant fat cream are plant fat (about 20%) and animal or plant protein with high nutritional value, while animal fresh cream (natural cream) is concentrated from milk fat extracted from fresh milk, and the main component is animal fat (more than 80%). Animal fresh cream contains high cholesterol and calorific value, and it is easy to get arteriosclerosis, heart disease, coronary heart disease, obesity and other diseases after long-term consumption. Therefore, the incidence of heart disease and arteriosclerosis is higher in European and American countries that eat more animal fresh cream. However, vegetable fat cream contains no cholesterol, has low calorific value and high nutritional and health care functions. So as soon as America came out, it quickly became popular in the market and was loved by customers. Therefore, vegetable fat whipped cream conforms to the trend of the times and human progress, and is the inevitable trend of social development and human pursuit of low fat, low calorie, prevention of obesity and rich diseases. Natural cream with flavor and taste contains more than 80% animal fat, mainly saturated fatty acid, which has a high melting point and is not easy to melt, so natural cream is greasy and waxy. Animal fats also contain volatile fatty acids.

Heating is easy to produce beef flavor, which seriously affects the flavor of natural cream. Most vegetable fats contain unsaturated fatty acids, and their melting point is low, which is close to the oral temperature. However, the vegetable fat content of vegetable fat cream is low, so the better vegetable fat cream melts in the oral cavity, and the cake made is particularly light and refreshing, sweet but not greasy, especially suitable for the elderly, children and adolescents. Moreover, vegetable fat has no taste of beef, so the flavor and taste of vegetable fat cream are more acceptable to Chinese people. Edible safe natural cream is an extract, partly made by fermentation, so its composition is complex and its safety is poor. Not as good as vegetable fat cream, it is completely made of refined oil, with clear ingredients and safe to eat.

So in fact, vegetable fat cream also has its great advantages, and its taste is different. Use instead of whipped cream has its special taste, you can try it!

How to make puffs? What can vegetable fat cream do?

Pot+water+salt+sugar+chopped butter particles, heat for 2 hours on medium fire until the butter is completely melted and boiled, and immediately remove from the fire. Immediately after leaving the fire, pour in the sieved low powder 4 and stir it evenly with a wooden spoon or shovel (scraper is best). Put this state 5 on medium heat again in the picture, stir quickly until a layer of paste film forms at the bottom of the pot, and then leave the fire (please wait about one minute, otherwise the film will not be visible) 6 I pour the dough into another container, 7 cover it with a wet cloth and put it in a hot place. I measured it with a thermometer. About 60 degrees, adding a small amount of broken egg liquid, more than 9 times. After adding the finished liquid every time, I must stir it evenly, and then add the batter prepared by 10 for the next time. Smooth and delicate, it is an inverted triangle, with no teeth around it, and it won't drip for a long time. Or it drips slowly 1 1 Put the prepared batter into a paper bag 12, evenly extrude the batter with a diameter of 3-4CM on a non-greasy cloth 13, take a recent photo 14, send the baking tray into a preheated oven, and the middle layer will catch fire, 2/kloc. 180 degrees and then turn 10 minutes. After it is closed, it can be stuffy in the oven for another 5 minutes, then take out 15 and bake 10 minutes or so. When taken out, Puffs will swell into a little fat man. Take it out and put it on the baking net, and cool it thoroughly. If you don't eat it right away, put it in a fresh-keeping bag and seal it. Eat a few, cut a mouth at 3/2 with a knife, and squeeze the whipped cream into puffs until you bite 17. Isn't it cute?

Can vegetable fat cream be used to make baked cakes?

Vegetable cream contains trans fatty acids, which is not good for health and will greatly increase the chances of suffering from heart disease, coronary heart disease and atherosclerosis. Although vegetable cream is widely used in baking, people who pay more attention to health now prefer animal cream.

What are the precautions for vegetable fat cream?

Daily use is not clear. I usually eat cake.

Can vegetable fat cream be directly used as a drink?

Vegetable cream is made of vegetable oil such as soybean, water, salt and milk powder. As a pre-whipped product, vegetable fat emulsion can be used in birthday cakes, bread sandwiches, Mu Si cakes and other foods, and has been widely used in the baking field.

Vegetable cream is refined oil, with clear ingredients and long shelf life, but it is harmful to blood vessels. Not only that, but now people have discovered its harm. The harm of plant frost is far greater than that of natural frost.

Therefore, vegetable cream can not only be used as a drink, but also can not be drunk more.

What is the use of vegetable fat cream for diamond dessert?

Cake daubing, cake filling,

How to eat dessert vegetable fat cream?

You can beat ice cream on it before eating, provided that you first buy a machine for beating cream, which is hand-held. It's simple. You can also spread it on bread.

What is vegetable cream for?

Vegetable cream is made of hydrogenated vegetable oil, water, salt and milk powder. The main components of plant fresh cream are plant fat (about 20%) and animal or plant protein with high nutritional value, while animal fresh cream (natural cream) is concentrated from milk fat extracted from fresh milk, and the main component is animal fat (accounting for more than 80%). Animal fresh cream has high cholesterol and high calorific value. The main component of vegetable butter is trans fatty acid, which will produce low-density fat after eating, which will greatly increase the probability of heart disease, coronary heart disease and atherosclerosis. On the contrary, animal fat is a natural fat, even if it contains trans fatty acids, it is natural, and the probability of causing cardiovascular and cerebrovascular diseases is lower than that of artificial plant cream. In fact, it was not until the end of 2005 that people discovered that trans fatty acids were more harmful. Because trans fatty acids not only increase "bad" cholesterol, that is, low-density lipoprotein, but also decrease "good" cholesterol, that is, high-density lipoprotein. Saturated fatty acids only increase "bad" cholesterol. The US Food and Drug Administration believes that trans fatty acids will increase people's risk of coronary heart disease. Therefore, they require that the content of trans fatty acids, just like saturated fatty acids and cholesterol, must be marked on food packaging from June 5438+1 October 2006, unless the content of trans fatty acids is less than 0.5g Baidu Encyclopedia baike.baidu/view/4100510.