如何輕鬆打發淡忌廉/鮮奶油霜How to Whip Cream

裝飾蛋糕或作甜點裝飾時，經常需要打發淡忌廉/鮮奶油，將液體淡忌廉打發後的霜飾,叫鮮奶油霜 Whipped Cream。如打發太長時間，忌廉/鮮奶油會分散變成水，如打發不夠便會塌下來。秘訣是掌握打發的時間及小技巧！

 

材料

淡忌廉    200毫升

糖             30克

 

Ingredients

200ml     Whipping Cream

30g         Sugar

 

做法Method

 

 

 

1. 這是鮮奶油（台灣），香港叫“淡忌廉”，英文是Whipping Cream，買時留意英文名便不會買錯。必定要放在冰箱冷藏，打發前才從冰箱取出

 

 

2. 用於打發的碗要洗淨，可放在雪櫃冷藏備用。打發時可在碗的下面放一盤有冰的水，令所有材料都是凍的，會較易打發

2.  The bowl can chill in the fridge. Also can put a bowl of ice below the bowl when whip thr cream. All the cream and bowl has to be very cold , it will be easy to whip cream.

 

 

3. 先以慢速打發，打約兩分鐘，會有泡沫出現

3.  Start with low speed, beat for 2 minutes until the foams appear.

 

 

4.  然後轉以中速打發三分鐘，可用手不停轉動碗，鮮奶油慢慢變的稠身

4.  Then turn to medium speed beat for 3 minutes, use the other hand keep rotate the bowl. The cream will become thicken.

 

 

5. 最後以高速打發約一至兩分鐘至末端堅挺即成

5.  Then turn to high speed beat for 1 to 2 minutes until soft peaks formed.