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kate008



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下面是引用逝去于2010-06-30 12:34发表的:
请具体谈谈怎么自己打鮮奶油好吗?



Whipped cream? Just whip "heavy whip cream" you can buy from the grocery stores, either by hand or a power beater (with the whisk attachment).

Trick is the cream needs to be very cold and whipping needs to be fast (set device to high speed if using one). I usually pour the cream into the whipping bowl, and together with the whisk, chill them in the freezer for at least 10 minutes before whipping.

Professionals put it in another bigger bowl filled with ice during the whipping process, especially if they are hand whipping and dealing with a large volume.

The volume shall at least double after it's fully whipped. Don't over whip it or it will feel grainy. You will know it's overwhipped if it's "separated" instead of smooth. If overwhipped, you can rescue it by adding some fresh cream and lightly whip it up.

For flavor, you can add sugar (confectionery sugar will make it hold a bit better as the starch will absorb the water), any flavoring extracts (vanilla works well), or even espresso, melted chocolate, meshed and strained berries, etc.

Some people add a dash of melted gelatine but I dont like that. Unless you are trying to keep it for days, it really holds up okay in the fridge for a couple of days.

Another trick I read but never tried, is to leave the whipped cream over a strainer or a kitchen tower inside the bowl for few hours, as it tends to gives out water.

I am really not that fussy as you can always fix it up with another whip. The sustainability becomes important if it's used as frosting or you are trying transport the food without a cooler (then it will melt in this weather, right!?).

Have fun!


微笑走每一天 淡泊寧靜 悠然自得
10 楼 | 2010-06-30 21:39 顶端
逝去



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鮮奶油 = whipped cream???

I'm very confused


今年花胜去年红
可惜明年花更好
知与谁同
11 楼 | 2010-07-01 00:22 顶端
kate008



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What did you think it was? Buttercream ** 奶油 **?

"鮮"奶油 is whipped cream to me.

If you want to make Buttercream frosting, it's butter + crisco (shortening) + milk + confectioner's sugar. Beat them together:
1. Cream the butter (room tempreature) & shortening first (beat till color changes to almost white and fluffy, like whipped butter)
2. Add flavoring (vanilla extract), confectioner's sugar, and milk gradually and continue to beat till whipped cream consistency (few minutes).

Depending on how much you want to make, here's my own recipe. Common recipes double the sugar but I don't like it so sweet. Have only made this twice as I find buttercream too heavy. I normally whipped cream for icing cakes or pastries.
Butter 1/4 cup
Crisco 1/4 cup
Milk 1 Tbsp (you can add more if you like a softer consistency; can also substitute with water)
Confectioner's Sugar 1cup

Is this what you were looking for?


微笑走每一天 淡泊寧靜 悠然自得
12 楼 | 2010-07-01 07:29 顶端
smile2575



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我的英文不灵光捏……
不过上次去烘焙手工店做蛋糕的时候,试过打奶油,还是要用电动的吧,我估计用手打我会想死……


如果生在唐朝,也是个美女
13 楼 | 2010-07-03 09:54 顶端
sofia



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狂喜欢

俺素一个无可救药的甜食症患者哈

俺的座右铭素:吃完再减啦



  品箫弄影盼逍遥,
  玉笛奏舞谁微笑。
  江湖疏狂不敢醉,
  沙场把盏一骑驍。
——码字不息,毁歌不倦。
14 楼 | 2010-07-03 10:01 顶端
kate008



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鮮奶油の誘惑





下面是引用smile2575于2010-07-03 13:54发表的:
不过上次去烘焙手工店做蛋糕的时候,试过打奶油,还是要用电动的吧,我估计用手打我会想死……


汗﹐我也是用機器啦﹐三十度大熱天﹐就算冷氣房﹐碗外置冰﹐手打還是太慢﹐實在會一邊打一邊溶的。喜歡家裡自己打的﹐味道新鮮天然。


微笑走每一天 淡泊寧靜 悠然自得
15 楼 | 2010-07-05 18:36 顶端
moonflower



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大家都很喜欢的样子,我这几天都在吃,但是不知道怎么用手打奶油出来 所以都买现成的
16 楼 | 2010-07-06 06:46 顶端
秋皓



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嗯,经常被列入采购单中呢
喜欢把忌廉直接挤入嘴里
——某人评语:野蛮


月有阴晴圆缺
人有悲欢离合
17 楼 | 2010-08-24 12:17 顶端
11月21日



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其实只要控制好温度(冬天很容易打发,夏天在冷气房里也行),
鲜奶油是很容易打发的,打的时候不要搅拌幅度过大,有序地搅打~很快就能打起来了~
当然用电动的打蛋器会比较快^0^

PS:鲜奶油多数需要在冰箱里冷藏保质,一经开封,几天时间内就要吃完,否则就会变质。
    所以,一般家用的话,就买小盒装的吧~
    鲜奶油分植物和动物两种,从健康的角度,当然动物的好
    如果本身那盒鲜奶油是用常温保存的话,用之前最好先放进冰箱冷藏几个小时,这样就会很容易打发了。
   

罗罗索索地说了一通,希望能看得明白~

18 楼 | 2010-11-02 12:31 顶端
congcong





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外面买的,都是植脂奶油,反式脂肪酸很厉害的,不含反式脂肪酸的植脂奶油,国内还没有,所以为了健康,尽量少吃裱花蛋糕。
19 楼 | 2010-12-01 13:22 顶端
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