Homemade fresh cream

Homemade fresh cream

Introduction:

"When we make cakes, ice cream, bread and so on, we often need cream, but sometimes we don't take it with us or we don't know where to buy it, we need to make it ourselves."

Production steps:

Step 1: break up 4 egg whites and make them like this (there is a small layer of bubbles on the egg whites).

Step 2: put a little salt, a drop of white vinegar, a spoonful of sugar (spoon is the ordinary small iron spoon), continue to beat egg white.

Step 3: when it's a little thick (it feels like the foam of bath liquid), add a spoonful of sugar and continue to beat.

Step 4: 4. After that, when you feel thicker than the egg white in step 3, add a spoonful of sugar and continue to beat

Step 5: after step 4, beat for about 10 minutes. Try to lift the egg white with the beater. If the egg white can stand up, it means that you have beaten the cream.

Materials required:

Egg white: 4

Salt: a little

White vinegar: 1 drop

Sugar: three teaspoons

Note: 1, the production method is very simple, just to be patient. 2, when making cream, try to choose a big bowl, because when beating egg white, there will be a lot of small foam on the egg white, that is, the more the cream will be beaten. 3, the amount of cream will be relatively large, and it may not be used up at a time, so parents can put the remaining cream into the fresh-keeping container with good sealing property Put it in a box (always with a lid) or in a fresh-keeping bag, then tie the mouth of the bag and put it in the refrigerator. The next time you use it, you can pour it out. At this time, the cream you start beating will turn into egg white. You can beat it with an egg beater for about 3 minutes, and then it will turn into the previous cream again

Production difficulty: simple

Technology: seasoning

Production time: half an hour

Taste: sweet