m********t
发帖数: 814 | 1 为什么打发的奶油好像等不了多久就消泡了。。。涂到侧面老感觉快掉了似的，抹不平
。有没有什么好办法啊？谢谢啦~~ |
s**n
发帖数: 6126 | 2 天太热了？奶油化掉勒？
动作要快，手心的温度很容易化奶油的
还有可以在奶油里面加点gelatin
【在 m********t 的大作中提到】
: 为什么打发的奶油好像等不了多久就消泡了。。。涂到侧面老感觉快掉了似的，抹不平
: 。有没有什么好办法啊？谢谢啦~~
|
K******t
发帖数: 17377 | 3 汗。。。这个蛋糕我看起来已经很完美嘞。。。要是我做还指不定做成什么熊样呢。。。
【在 m********t 的大作中提到】
: 为什么打发的奶油好像等不了多久就消泡了。。。涂到侧面老感觉快掉了似的，抹不平
: 。有没有什么好办法啊？谢谢啦~~
|
t*****x
发帖数: 2602 | 4 只加粉就行了吗？不需要加热后融化再怎么怎么样？
【在 s**n 的大作中提到】
: 天太热了？奶油化掉勒？
: 动作要快，手心的温度很容易化奶油的
: 还有可以在奶油里面加点gelatin
|
z******a
发帖数: 142 | 5 1.也许奶油没打到硬性（stiff 状态）
2.也许奶油打过了，如果是动物whipping cream会打过了，反而变软
3.就是前面mm说的，鲜奶油容易化。室温操作的话，动作要快。 |
b*****o
发帖数: 2407 | 6 我看这个蛋糕一点问题都没有，perfect!
【在 m********t 的大作中提到】
: 为什么打发的奶油好像等不了多久就消泡了。。。涂到侧面老感觉快掉了似的，抹不平
: 。有没有什么好办法啊？谢谢啦~~
|
m********t
发帖数: 814 | 7 谢谢楼上各位啦，我可能的确是whipping cream打过了。一开始打好了没时间用，在冰
箱放了一会后觉得变软了，就又打了一遍。。。不知道那些蛋糕店都是怎么操作的啊？
好像哪里还看到说有直接用软化黄油打发的，更容易打发定型么？会很胖吧。。。 |
w*******3
发帖数: 1300 | |
l*****j
发帖数: 5163 | 9 可以试试看cream stabilizer，很有帮助 |
s**n
发帖数: 6126 | 10 网上找到这个
How to Stabilize Whipped Cream
I have a recipe for a potato chip dip that calls for whipped cream. Is
there any kind of preservative to put in it to make it stay?
Whipped cream, as you know, is a very fragile foam of air bubbles, a water
film, and droplets of fat. The fat wants to turn into butter; the water
wants to weep out of the foam; the air wants to escape back into the
atmosphere of your kitchen. And you have the bright idea of trying to
incorporate it into something that you're going to slather on potato chips.
How long do you expect this wonder dip to last?
There are a few things you can do to stabilize whipped cream, but we can't
guarantee how long they will hold. Nor can we predict what will happen when
you add your other dip ingredients. One method to stabilize whipped cream is
to add two teaspoons of nonfat dry milk powder for each cup of cream before
you whip it.
Another more elaborate method is to add gelatin to your whipped cream. The
challenge is that you want to keep the cream (and bowl and beaters) cold,
but that you have to heat gelatin in order to dissolve it. Add hot gelatin
to your whipped cream and you will defeat your purpose and deflate the cream
. The best approach is to soften the gelatin by sprinkling it on cold water
and waiting a bit. Then heat the mixture enough to get it to dissolve (but
keeping it below boiling, which reduces the gelatin's holding ability).
Allow it to cool to roughly body temperature, and then incorporate it into
the whipped cream. If you allow the gelatin to cool too much, it will set
into one large sheet the moment you stir it into the whipped cream. If it is
the right temperature, you will be able to incorporate some amount of it
into the whipped cream, without causing the cream to deflate.
Another method for incorporating gelatin into whipped cream involves melting
a marshmallow and incorporating that into the whipped cream near the end of
the whipping (but we're assuming you don't want the sweetness of the
marshmallow in your dip).
There are also some packaged stabilizers you may be able to find in
supermarkets and cake decorating stores. Dr. Oetker's Whip It is one brand
name, and is a starch product that binds the liquid parts of the whipped
cream together, helping it to remain stable for several hours.
【在 m********t 的大作中提到】
: 为什么打发的奶油好像等不了多久就消泡了。。。涂到侧面老感觉快掉了似的，抹不平
: 。有没有什么好办法啊？谢谢啦~~
|
m********t
发帖数: 814 | 11 wow, 好详细啊，太感谢了，下次一定试试~~~
water
.
【在 s**n 的大作中提到】
: 网上找到这个
: How to Stabilize Whipped Cream
: I have a recipe for a potato chip dip that calls for whipped cream. Is
: there any kind of preservative to put in it to make it stay?
: Whipped cream, as you know, is a very fragile foam of air bubbles, a water
: film, and droplets of fat. The fat wants to turn into butter; the water
: wants to weep out of the foam; the air wants to escape back into the
: atmosphere of your kitchen. And you have the bright idea of trying to
: incorporate it into something that you're going to slather on potato chips.
: How long do you expect this wonder dip to last?
|
