天热奶油容易化？这几招教你打发出稳定顺滑的奶油｜萨姐的南腔北调

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#淡奶油打发 #鲜奶油打发 #稳定奶油打发 #whippedcream #frosting 打发淡奶油/鲜奶油的几个重点： - 一定要选用适合打发的淡奶油/鲜奶油 - 乳脂含量不要低于33% - 尽量用糖粉来打发，糖粉的量是淡奶油量的5-8% - 先中速让淡奶油中进入空气，待稍稍变稠之后，改成低速打发至需要的状态 - 6分发 ，适合制作慕斯蛋糕, 比如提拉米苏 - 7分发， 适合有经验的烘焙者抹面 - 8分发，出现弯钩状，适合抹面和裱花 - 9-10发，出现短直立状，适合抹面，裱花和夹心馅 - 打发过度，变得粗糙暗淡无光泽，好像豆腐渣一样 稳定淡奶油/鲜奶油打发的几个方法： 1. 加入脱脂奶粉，大约是淡奶油/鲜奶油量的5-8% 2. 加入马斯卡彭奶酪，大约是淡奶油/鲜奶油量的25-30% 3. 加入白巧克力和吉利丁粉，白巧克力是淡奶油/鲜奶油量的35-40%， 吉利丁粉是淡奶油/鲜奶油量的1% 相比之下，第3种方法最稳定，而且裱花出来最光滑。 A few highlights while whipping cream - Choose the right whipped cream - Milk fat no less than 33% - Add icing sugar instead of caster sugar or white sugar, 5-8% of the amount of cream - Beat on medium speed until it thickens, then turn to low speed - Dripping stage, suitable for making mousse cake, e.g. Tiramisu - No peak stage, suitable for masking a cake by experienced bakers - Soft peak, suitable for masking and piping - Stiff peak, suitable for masking, piping and fillings - Overwhipped Three ways to stabilize the whipped cream: 1. Add skim milk powder, 5-8% of the amount of cream 2. Add mascarpone cheese, 25-30% of the amount of cream 3. Add white choc ( 35-40% of the amount of cream) and gelatine powder (1% of the amount of cream) The 3rd method is the most stable compared to other 2 methods.