To make the products of imported cream agency taste delicious, first of all, pay attention to temperature control. Imported cream is stored refrigerated at 2 - 10℃. Take it out half an hour in advance to warm it up before use. In this way, it is easier to operate when whipping, and the whipping effect is good, and the taste of the finished product is fine and smooth. Secondly, when making a cake, you can first mix the egg yolks evenly with the imported cream, and then add the low-gluten flour. This can make the cake absorb the aroma of the cream and have a softer taste. If making bread, add the imported cream when the dough is kneaded to the expansion stage, which can make the crust of the bread crispy and the inside soft. In addition, pairing with fresh fruits can neutralize the greasiness of the cream, such as strawberries, blueberries, etc. You can also sprinkle a little crushed nuts to add layers of taste.
In short, by fully understanding the characteristics of imported cream and reasonably matching the ingredients, delicious products can be made.
Professional consultant answers
Sarah ZhangYears of service：8Customer Rating：5.0
Document expertConsult
To make the products of imported cream agency taste delicious, first of all, pay attention to temperature control. Imported cream is stored refrigerated at 2 - 10℃. Take it out half an hour in advance to warm it up before use. In this way, it is easier to operate when whipping, and the whipping effect is good, and the taste of the finished product is fine and smooth. Secondly, when making a cake, you can first mix the egg yolks evenly with the imported cream, and then add the low-gluten flour. This can make the cake absorb the aroma of the cream and have a softer taste. If making bread, add the imported cream when the dough is kneaded to the expansion stage, which can make the crust of the bread crispy and the inside soft. In addition, pairing with fresh fruits can neutralize the greasiness of the cream, such as strawberries, blueberries, etc. You can also sprinkle a little crushed nuts to add layers of taste.
In short, by fully understanding the characteristics of imported cream and reasonably matching the ingredients, delicious products can be made.
David LiYears of service：6Customer Rating：5.0
Senior customs declaration consultantConsult
When making desserts, you can appropriately add a little lemon juice to the imported cream, which can add a fresh taste, make the taste more abundant, and also reduce the greasiness.
Amanda YangYears of service：3Customer Rating：5.0
Cost control consultantConsult
When making desserts like mousse, the proportion of imported cream and gelatin should be well grasped. Too much gelatin will affect the smooth taste of the cream, and too little will not be able to solidify. Generally, 500 grams of cream is paired with 10 - 15 grams of gelatin.
Elizabeth LiYears of service：3Customer Rating：5.0
Compliance and risk managerConsult
Making ice cream with imported cream is also good. Mix the cream and milk in a ratio of 1:1, add an appropriate amount of granulated sugar and vanilla extract, stir evenly and then freeze. Stir it once every 1 - 2 hours during the freezing process to make the ice cream taste more creamy.
Joseph ZhouYears of service：10Customer Rating：5.0
Senior foreign trade managerConsult
If making cream soup, first sauté onions and other vegetables with butter, then add imported cream and broth, and simmer slowly over low heat to cook out a rich and delicious taste.
Michelle ChenYears of service：3Customer Rating：5.0
Business coordination consultantConsult
When whipping imported cream, add a little matcha powder or cocoa powder to make matcha-flavored or chocolate-flavored cream for spreading on cakes, with a unique taste.
Emily LiuYears of service：10Customer Rating：5.0
Settlement and payment expertConsult
When making cream puffs, add an appropriate amount of imported cream to the puff batter. The baked puff crust will be crisper. Then squeeze in the whipped cream to double the deliciousness.
Robert ChenYears of service：6Customer Rating：5.0
Customer service consultantConsult
When making custard for egg tarts, use imported cream to replace part of the milk, which can make the milk flavor of the egg tarts stronger and the taste more mellow.
James LiuYears of service：10Customer Rating：5.0
Foreign trade tax refund consultantConsult
Mix imported cream and yogurt in a ratio of 2:1, which can be used as a sauce for fruit salad, refreshing and delicious.