az
2 楼
http://dealsea.com/view-deal/47005
上次不是有人讨论这个了吗?我是在Macys买的,也是这个价钱,是不是很好的deal不
晓得,不过我觉得用起来很方便很快,就是稍微小了点点
上次不是有人讨论这个了吗?我是在Macys买的,也是这个价钱,是不是很好的deal不
晓得,不过我觉得用起来很方便很快,就是稍微小了点点
y*r
3 楼
2008。1月的都有人绿了,希望今年能把2008的全送走
B*a
4 楼
c*y
6 楼
请问用起来有多快?预热要多久?
谢谢
【在 az 的大作中提到】![](/moin_static193/solenoid/img/up.png)
: http://dealsea.com/view-deal/47005
: 上次不是有人讨论这个了吗?我是在Macys买的,也是这个价钱,是不是很好的deal不
: 晓得,不过我觉得用起来很方便很快,就是稍微小了点点
谢谢
【在 az 的大作中提到】
![](/moin_static193/solenoid/img/up.png)
: http://dealsea.com/view-deal/47005
: 上次不是有人讨论这个了吗?我是在Macys买的,也是这个价钱,是不是很好的deal不
: 晓得,不过我觉得用起来很方便很快,就是稍微小了点点
s*l
8 楼
小狐狸真乖啊,像个兔子
r*l
12 楼
还真有养小狐狸的呀?hoho~~~~
C*e
15 楼
小狐狸的耳朵真长,跟脑袋不成比例
z*a
16 楼
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。
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。
m*o
17 楼
一天批一万个
p*s
18 楼
小狐狸好可爱啊
u*o
20 楼
08年不批完就不批09的?
f*n
21 楼
这个好笑+可爱
m*t
22 楼
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。。。
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。。。
s*t
23 楼
太好了,让大潮来的更猛烈些吧
s*l
24 楼
刚才出门在路边就看到一只小红狐狸,蹲在路边不动,象只猫大小,ld还说要不要下车
把它抱回来。
把它抱回来。
w*3
25 楼
好可爱的蛋糕啊
看起来很好吃的样子
看起来很好吃的样子
a*e
26 楼
太好了,让大潮来的更猛烈些吧
w*w
27 楼
小狐狸被貓貓按住狂舔啊,好無奈
l*j
28 楼
可以试试看cream stabilizer,很有帮助
r*u
29 楼
今年批到2009-2010
s*n
31 楼
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】![](/moin_static193/solenoid/img/up.png)
: 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~~
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】
![](/moin_static193/solenoid/img/up.png)
: 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
34 楼
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】![](/moin_static193/solenoid/img/up.png)
: 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?
water
.
【在 s**n 的大作中提到】
![](/moin_static193/solenoid/img/up.png)
: 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?
b*t
40 楼
小狐狸好可爱啊,也可以家里养么?
g*o
43 楼
哈哈,狐狸最后念念有词,拔腿就跑。
a*t
44 楼
LOL 好像被添的很不情愿呀
y*a
45 楼
这猫,还两只爪扣着脖子舔
w*x
47 楼
http://en.wikipedia.org/wiki/Fennec_Fox
【在 b***t 的大作中提到】![](/moin_static193/solenoid/img/up.png)
: 小狐狸好可爱啊,也可以家里养么?
【在 b***t 的大作中提到】
![](/moin_static193/solenoid/img/up.png)
: 小狐狸好可爱啊,也可以家里养么?
G*n
48 楼
这俩小家伙都好可爱,娃哈哈
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