Why does whipped cream melt so easily? How can the cake in the cake shop last so long?

Bakers can't do without whipped cream, which is also called whipped cream. The fat content is generally 35%. When it is sent into a solid state, it is the cream decorated on the cake.

Animal whipped cream tastes good, soft and light, and the milk is overflowing. Compared with foreigners who like thick cream, China people prefer fruit cream cake.

But animal whipped cream has a fatal weakness, which is easy to be heated. Now the weather is getting warmer, and the natural enemy of cream is "hot" again!

It is not only difficult to send cream in hot weather, but also the stability is poor even if it is sent, and the lines of flowers are not clear.

Is there any way to increase the stability and clarity of animal ointment?

Today, let's talk about the stuff decorated with cream. The most complete method to stabilize whipped cream in history!

Let's sum up three ways to stabilize protein. I made a table to illustrate.

I will explain the principle in detail and teach you the specific operation method later.

Add grease

Careful people will find that the package of animal cream says the percentage of milk fat content. This value will also affect the cream. The higher the fat content of milk, the easier it is to send away. Some brands have low milk fat content and will really collapse.

35%-38% of the cream bought in China is very good. 30% are all low, and there are even unmarked ones. After searching for famous brands on the Internet for a long time, I found that the fat content of milk was not marked at all. In fact, that kind is not suitable for making decorative cakes at all.

Method 1: Add butter.

As we all know, animal cream is extracted from milk, and butter is also in milk. Then, if butter is added to the cream, the milk fat content of the cream will reach 52%, the stability will naturally be high, and the taste will not be much heavier than that of the cream.

material

250g of whipped cream, 60g of unsalted butter and 25g of sugar.

1, 60g whipped cream and 60g butter are heated and melted, and they are constantly stirred and fully blended. Turn off the fire, pour into a container and cool to room temperature for later use.

2. 190g refrigerated cream +25g white sugar beat until 6 rounds, and some lines appear during solidification.

3. While stirring, slowly pour 120g light cream butter liquid into the cream.

4, finally hit the hardness you need.

Method 2: Add chocolate.

Chocolate is also a kind of material containing oil. Moreover, chocolate with cream not only improves the taste, but also helps to stabilize the cream.

If it is white, you can add white chocolate. If you make chocolate cream, you can also use dark chocolate.

Ingredients: 250g of whipped cream, 25g of black/white chocolate.

1, chocolate 25g+25g light cream, let stand in warm water, and stir evenly with a spatula after the chocolate becomes soft.

2. After the chocolate sauce is cooled to room temperature, +225g whipped cream can be sent to the granules.

Increase colloid

Method 1, and add cauliflower.

Tips:

The dosage of gelatin can be adjusted appropriately. If the cream contains high milk fat, the amount of gelatin can be reduced appropriately, so you should adjust it flexibly.

Method 2: Add xanthan gum.

Xanthan gum is better than gelatin. Anjia cream contains pectin such as xanthan gum.

Many people say that Anjia whipped cream is more stable. It's just xanthan gum. Therefore, there is no need to add xanthan gum when using Anjia cream.

Someone mixed Anjia cream with blue windmill cream. It is said that it will be more stable than using a cream alone.

Xanthan gum exists in many foods. It is extracted from corn starch, similar to gelatin, and harmless, so it can be used safely.

Method 3: Add corn starch.

Corn starch will become gelatinous after gelatinization, which can also improve the stability of whipped cream. If you don't have xanthan gum and gelatin at home, you can try this.

Reduce moisture content

Cream itself contains a lot of water, so we add cream cheese, a high-concentration and low-moisture raw material, to increase the consistency of cream, which can naturally stabilize fresh cream.

Mascapone cheese and cream cheese are both made from milk by fermentation. Mascapone has a light taste, while cream cheese has a strong taste. In fact, the method is the same, depending on which flavor you like.

Cream cheese/mascarpone cheese

abstract

1, try to choose cream with high milk fat content, which is easy to make and relatively stable.

2. Send cream with whipped cream that has been refrigerated for more than 24 hours, and send it with ice water when the weather is hot.

3. Refrigerate the eggbeater in a container to further reduce the temperature.

Shake the cream up and down before using the whipped cream, because the cream is easy to sink.

Don't touch the eggbeater, beat the cream in the air, it won't get hot easily. Without heating, the cream will not melt, which will make the cream more stable.