如何打出幼滑淡忌廉 How to make smooth whipped cream
1. 鋼盆及打蛋器配件要預先雪凍! EC會把它們放置冰箱至少五分鐘才取出使用. 淡忌廉亦要雪凍
1. Chill the mixing bowl and the beaters in the freezer for at least 5 minutes before using. Keep whipping cream refrigerated until ready to use.
2. 用慢速打, 利用穩定的小氣泡使淡忌廉膨脹及延長保存時間! 高速雖快, 但會做成淡忌廉內的氣泡過大, 到了第二天, 當大氣泡爆破時. 打發好的淡忌廉便會塌下及出水
2. Use low speed when whipping. Tiny air bubbles will be created during the slow beating process, thereby supporting the whipped cream for a longer time. Whipping at high speed creates large bubbles. When these air pockets burst, the whipped cream will collasp and weep the next day.
3. 在最後過程轉用手打, 每打幾下要提起打蛋器觀察淡忌廉的狀况. 用機隨時打發過度也懵然不知
3. Whisk by hand during the final stage so you know when to stop. You will easily overbeat your whipped cream if you use hand mixer all the way through.
4. 如何得知淡忌廉已打發好?當你提起打蛋器, 淡忌廉可拉出小角而不會滴下, 而搖晃打蛋器時淡忌廉的小角會隨着移動時, 就是最好的塗抹用淡忌廉了!
4. How do you know if the whipped cream is done? Keep lifting up the whisk and check when you are beating by hand. It’s ready: (a) When you lift up the whisk, the whipped cream holds a dimple without drippin off. (b) The peak will wiggle with your movement when you shake the whisk.
5. 怕淡忌廉溶的話可加魚膠粉做成stabilized whipped cream. 份量約每杯淡忌廉用半茶匙魚膠粉. 做法:魚膠粉加少量水開勻坐熱水至溶, 加入少許暖的淡忌廉(份量以內)拌勻待用, 餘下的淡忌廉如常打發, 然後將室温的魚膠溶液在打發過程末段加入, 繼續打至(4)的狀態
5. How to prevent whipped cream from melting? Add gelatine to create a stabilized whipped cream. Use about half teaspoon of gelatin powder for every cup of whipping cream. Mix gelatin in some water and melt it over hot water. Stir in some warm whipping cream to thin the mixture and set aside. Beat the rest of the whipping cream as usual and pour in the room temperature gelatin mixture at the very stage until you reach the consistency as described in step 4.
關於打發技巧可參考以下影片 Watch the following video:
How To Make Whipped Cream Frosting Using A Mixer: http://youtu.be/_FW0ZFuYpHw
同時也有10000部Youtube影片,追蹤數超過2,910的網紅コバにゃんチャンネル,也在其Youtube影片中提到,...