[How to make food with whipped cream]_How to eat_How to eat
Fresh cream has a high nutritional value, its trace content is 20 to 25 times higher than milk, and protein and other moisture content is very low, which is beneficial to human digestion.
Fresh cream is generally suitable for people who lack vitamin A and vitamin D. Diabetes, hypertension, pregnant women and obese people should consume as little as possible.
And the fresh cream tastes sweet and the taste is delicate. This experience has attracted a lot of people’s favorite. The following introduces two kinds of food made with fresh cream.
Cream pudding: use fresh cream 200g egg yolk 4 milk 100g condensed milk 20g sugar 30g Step 1 Weigh fresh cream, milk, condensed milk, sugar into a milk pan, open a small fire!
Stir by hand until the sugar is completely melted!
Step 2 Beat the egg yolks evenly, add some yolk liquid to the creamy water which is to be heated.
Step 3 Make egg liquid into a mold, add water to the baking tray!
Bake at 170 degrees in the middle layer for about 25 minutes.
Butter cake: 200 grams of fresh butter, 5 eggs, 80 grams of granulated sugar, 50 grams of granulated protein, 10 grams of granulated sugar, lemon drops of egg yolk, a few drops of mold 8 inches.
Step 2 Add whipped cream and sugar to the egg yolk and stir well.
Step 3 Sieve the low powder into the egg yolk solution, stir well and set aside.
(It is more convenient to stir with a mixing knife.) Step 4 Add lemon juice, whisk the egg whites to fish-eye shape, add fine sugar, add in 3 portions, and add each time evenly.
Step 5 Pass the protein until it is textured, like cream, and lift it until it is hooked. Do not overdo it, it will crack if it is too hard.
In this way, add 6 proteins to the egg yolk and add in 3 times.
Step 7 Preheat the oven at 160 degrees.
Pour the cake into the mold and shake out the bubbles.
Bake in a water bath. The 6-inch mold is 140 degrees and 30 minutes, and then turned to 160 degrees and 30 minutes.
If the color is already very dark, cover it with tin foil.
(The 8-inch mold takes 150 degrees and 30 minutes, and then turns to 160 degrees and 30 minutes.
) After baking in step 8, put it in the oven for 10 minutes, cool it and put it in the refrigerator, and then eat it, otherwise it will feel too humid.