Light Cream Stabilized Sauce-the Pattern is Clear and Stable at Room Temperature, You Only Need A Pinch of Xanthan Gum

Light Cream Stabilized Sauce-the Pattern is Clear and Stable at Room Temperature, You Only Need A Pinch of Xanthan Gum

1. There are a lot of things like butter treasure now, and it is very convenient to use. If you think xanthan gum is troublesome, you can go to a treasure to search for it. The pattern is clear and beautiful, most of the ingredients are carrageenan, non-dairy cream powder and other compound additives.
The price is more expensive than using xanthan gum, and the taste is better. Each has its own advantages and disadvantages. Use it as needed.

2. [I would rather weigh less than add more] Weigh 0.2-0.5 grams of xanthan gum for later use. It is easy to weigh more if the household scale is not sensitive! This is also the reason why many people say that it is too sticky! It is recommended to weigh 0.5g to see the state when making it for the first time, and to use too little when whipping the cream at the end. (Here we use domestic mitan, but for imported ones, see the notes below)

Generally, 0.5 g of xanthan gum is used for every 200 g of whipped cream, and the shaping effect is very very good. 400g of bakery chef-level cream is enough to cope with the high temperature in summer.

★If your 0.5g is not easy to weigh, you can weigh powdered sugar in a bowl first, and then weigh 0.5g of xanthan gum. Sift again. It will be mixed until later, and it is okay to put it in a bowl. Some scales are not sensitive and tend to weigh more.

★There are differences between domestic and imported xanthan gum. Domestic xanthan gum has high viscosity, while imported xanthan gum has medium and low viscosity. Because of physique, the probability of Chinese people being allergic to gluten is extremely low. Many people in Europe and America are allergic to gluten. Xanthan gum is used abroad for people with gluten allergies instead of part of the flour for baking bread. Of course, many breads on the market in China also have an ultra-small amount of xanthan gum, because it retains water and does not drop slag and extends the shelf life.

If you use imported ones to make it very dilute, it means that xanthan gum needs to be doubled. Please refer to the picture to adjust the state.

★Prescriptions are not easy to fail, and novices can do well. Moulin Rouge Xanthan Gum has low viscosity! The same dose of Moulin Rouge is not more stable than domestic products, but more unstable because of its low viscosity! Don't think that importing is good! my country is a big country in food production and processing!

3. Weigh 10 grams of powdered sugar for later use.

Powdered sugar must be used in this step, the purpose is to disperse xanthan gum after sieving. Because xanthan gum is very absorbent and sticks very quickly, if it is not dispersed with powder, it will agglomerate very seriously. The ratio of xanthan gum to the powder dispersing it is at least 1:10, 1g xanthan gum 10g powder.

Here to talk about, 10g powdered sugar is not in the amount of whipped cream, just to make this xanthan gum cream. How much cream you use later can increase the powdered sugar in this step, or you can add sugar when whipping the cream later, but it is also If there is sweetness, calculate how much to add, don't let me count it for you! Add powdered sugar in this step, and use powdered sugar in the back to whip up granulated sugar.

4. Weigh 25 grams of whipped cream.

The more glue here, the less cream, and the thicker the finished stable sauce will be. The more cream, the less glue, and the thinner the stabilized sauce. This is common sense, right? But the cream must be more than twice the powdered sugar to fully allow the xanthan gum to absorb water.

5. Mix powdered sugar with xanthan gum powder for later use. Must be mixed, this step cannot be omitted!

As mentioned earlier, the purpose is to disperse xanthan gum, so this step cannot be omitted.

6. 25 grams of whipped cream heat up to about 35 degrees over water, don’t burn it directly! Must be heated!

Sift in the xanthan gum and powdered sugar, which must be sieved, this step cannot be omitted!

It must be sieved, but the distribution of xanthan gum and powdered sugar through the sieve is uneven, and the xanthan gum tends to agglomerate when stirred.

★The cream here must be heated and the temperature should not exceed 40 degrees.

7. Sift in xanthan gum and powdered sugar.

8. It can be dressed up and stirred. There is no technique in this step to ensure that there are no particles. It is best to use a silicone spatula.

Follow the steps above, this step will not agglomerate.

9. After being evenly dressed, it slowly becomes viscous.

Mix well, the more viscous it is, the better it becomes.

This step is not fine enough and there is a small amount of agglomeration, please sift it. Either discard and redo, or sieve.

10. Flip until a smooth gel texture comes out, cover with plastic wrap, and refrigerate for 1-2 hours before using.

11. Take out the refrigerated paste and grind it with a silicone spatula. The xanthan gum that is fully rested after refrigeration is a large piece of paste. First use an electric whisk to break him up, and then add the cream to beat. If you only put the amount of powdered sugar in the recipe before this step, you can add sugar appropriately.

★Digression:
① Before this step, it can be doubled in advance, wrapped in plastic wrap can be stored for 3-7 days in cold storage, just take some and use it when you use it.
★In other words, if you use a large amount, you can double the amount of 25g cream and 10g powdered sugar and 0.5g xanthan gum. The prescription xanthan gum paste I wrote is relatively thin and easy to break up.
It can also be made with 4g xanthan gum, 40g powdered sugar, 100g cream, and the steps remain the same, and the paste is thicker and suitable for storage. But it is not easy to break up, add a small amount of butter and then use.
②For other uses, such as thickening the jam and syrup filling, just replace the cream with other liquids. It can assist in forming and thickening various sauces.
★If your red bean paste is jagged, and you don’t like jagged. The stable sauce here is added to the bean paste, which can effectively avoid the jaggedness and perfectly replace the Korean white jade bean paste. White jade is so expensive, a little xanthan gum can be substituted. If you add red bean paste, just a little bit is enough, a little bit will work, and if it is not enough, add it.
★Xanthan gum is widely used in ice cream sorbet popsicles. Don't say that you can't freeze it with glue. Think about the sorbets that you have eaten, are some sticky and silky! The water retention of xanthan gum will provide the popsicles with a smooth taste and not easy to freeze! !

12. Pour in 200-400 grams of cream. I poured 200 grams of cream here. It can keep the pattern very well in normal use, but the glue feels obvious. In order to show the effect.
If the babies who are already very skilled at spreading the noodles want to use it to maintain stability in the summer, the cream here can be added to 600-800g of cream.

★★★Here is the key point:

★★★ A paste made of 0.5 g of xanthan gum, used to [maintain the pattern of light cream] by adding at least 100 g of cream and at most 300 g of cream.
Less than 200 grams will obviously feel a bit sticky in the mouthfeel, and the stable pattern state will not be obvious if the excess 400 grams is more than 400 grams.
Add 100 grams of cream to keep the pattern very obvious. The pattern is angular and has the shape of cream, suitable for long-term viewing cakes.

★★★0.5g of xanthan gum paste, it is not recommended to add too much for [wiping the surface], it will stick to the spatula. If you must use it, it is better to add 400-800 grams of cream. It does not stick to the spatula, the surface is smooth, and the taste is better. Novices can start from 400g first~ or the same sentence, it depends on the situation to add and adjust

★It is recommended to add a small amount of cream first, mix it evenly in batches, and whip it. Some people say that there are small bumps in the cream, which is because the xanthan gum has not broken up. First, apply xanthan gum to spread it evenly on the bottom of the basin. Mix a small amount of cream at home until there are no lumps in the state, then continue to pour the cream to beat it. If your xanthan gum cream has a thick texture that is conducive to preservation, add a small amount of cream here several times to make it thinner, and pour it all at once and you will splash a whole body of cream.

★The problem you will encounter if you don’t break it up: ①The cream is watery (xanthan gum itself is very absorbent, so this problem won’t occur. If the problem is that you didn’t break it up and did not distribute it evenly) ②The cream is not smooth and not delicate (solve it) For the method, see the paragraph above) ③If you don’t break it up, it will be silky, if you use too much, it will be silky. ④The taste is too sticky.

★The ratio of xanthan gum ointment and light cream is adjusted according to your own needs. Prescriptions are dead but people are alive. Please adjust according to your needs!
Adjust by yourself! Adjust according to your needs! Adjust according to your needs, do it yourself and then adjust, the empty description is never as good as practice.
The adjustment means that the amount of glue is reduced, and the amount of glue is increased. Thank you. If there is a problem, I don’t adjust and don’t use my brain. I don’t want to bake as soon as possible. It’s too much effort. I suggest you buy and eat.

13. ★The cream with xanthan gum is not easy to beat, and the cream will be more delicate. Its softening is only soft, and there will be no diarrhea and roughness, which is an advantage. The disadvantage is that the sending volume will be smaller and the sending speed will be slower.

When you hit the picture, the lines are obvious and the whisk has a small point when you lift it up, but the cream will still flow when you flip the basin, which is the usual state of wiping. Bagging and mounting flowers for the first time for comparison.

14. Continue to beat until the lines are clear and the volume becomes obvious, and the cream of the whisk is quite hard when it is lifted. The cream won't flow anymore when turning the basin. It is the usual basic state of mounting flowers. At this time, bagging and mounting the second flower for comparison.

15. Take a look at the state of the whipped cream. It has no grains and is very smooth.

★★★ Again, the taste needs to be adjusted by yourself, and you cannot have both fish and bear paws. It needs to be stable, low cost, and delicious, just think about it. Choose the ratio that suits you. If you use less wiping, the decorating is normal. [What we want is to achieve the best results with the least changes].

★★★The kind of players who don't give up once, don't try. Imagine a beautiful player who is eager for success and don't try.

★Remind again that more than half of the commercially available ice cream sorbets contain xanthan gum, especially those below 5 yuan. The cold chain is not as high-end and has a wide range of products. Xanthan gum retains water without ice residue, and it can also maintain a smooth taste even after repeated temperature thawing and freezing. Don't tell me you dare not freeze him anymore, okay? Even if you make this cream without cakes, it can be packed and frozen and eaten. It has a much better texture than freezing the cream directly!

16. Again, what I use here is Nestlé whipped cream. Everyone knows that ordinary bakers and most bakers cannot use it to wipe noodles and decorate flowers. Only a few highly skilled masters dare to use Nestle to wipe noodles. This cream usually melts very quickly and has no shape at all. It is only used here to show the stabilizing effect. But it is not recommended to use it to wipe the surface and decorate the flowers. You can use whatever you want. The blue windmill of the Presidential Tower is what you want. Don't use Nestle normally! I'm just doing a demo here!

★★★Anjia whipped cream contains xanthan gum, which is very stable. If you want to use this cream, add 1/3 or half of it.

17. Record the time for comparison. More than ten minutes have passed since the first mounting of flowers.

18. Record temperature and time for comparison.

★After a winter, I learned that the thermometer in my house will be at least 4-6 degrees lower. At that time, the room temperature was above 26 degrees. As a northerner, the temperature of the four big heaters running bare-armed is only 18 degrees. It’s really not true. Maybe...

19. 15:53, compare the status. No air conditioning or refrigeration at room temperature.
★ Once again, this is the status of Nestlé, it is usually impossible for Nestlé to decorate flowers, let alone leave it at room temperature for so long! Here is just to compare the effect! It will be better to change to the presidential blue windmill of the tower, which is usually used!
★Even if the cream itself becomes soft, the pattern can be maintained well after adding xanthan gum.

20. The third row of cream cheese frosting was added to the picture, and it was left for about 40 minutes. I made other things and squeezed it easily.
This is the simplest 40g cheese mixed with 100g whipped cream, and the cheese flavor whipped cream will be updated in the future.

21. The cream was squeezed for an hour and a half, and the cream cheese frosting was squeezed for about 40 minutes.

Tips:

★Xanthan gum is a thickener emulsifier made by fermentation of corn starch. It is non-toxic and harmless. It is a natural additive like gelatin (gelatin). Simply put, it's okay to eat it as a meal! ! Don't ask anymore.

★★★Look carefully at the recipe and steps! I will write down the details. If you don’t have something you can buy on Taobao, you can’t substitute for each other. Most people don’t cherish the free recipes, so look at the steps carefully and don’t answer any questions. ★★★

★★I want to point out that some people don’t want to pretend to know how to change the recipe and use it for teaching. Some things don’t know how to change the basic traits of a hodgepodge to bring crooked novices. The teacher didn't understand xanthan gum at all. Not only was the technique wrong and the prescription was problematic, but also subjectively recognized that imported xanthan gum was more stable than domestically produced products, and not everything was imported!

★★The stabilizing sauce is simply xanthan gum. Those that put together all the things that can be stabilized, butter, sugar, berry gum, gelatin, gelatin, guar gum, chocolate, and xanthan gum are mixed together, which is a hodgepodge, which is laborious, time-consuming, and unstable. . Because each thing has a different temperature and time effect, 1+1 will not be greater than 2.

★Suitable for any whipped cream that can be whirled. This side uses Nestlé whipped cream. Everyone knows that Nestlé can't be used to wipe the surface and decorate the flowers! It is used here just to see the effect! Even if the performance here is very stable, it is not recommended to use it to decorate the surface! What brand should I use normally?

★The flower decoration mentioned in this recipe is the basic flower decoration, not the Korean flower decoration. Stop asking me if I can mount roses, peony and peony.

★★Pigmented cream is most suitable for adding xanthan gum. The water retention effect makes the coloring difficult to separate water and oil.

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