Transcription
If you want to make a fine sword, you might wonder what game to use. I'll tell you. When making cream coffee, you might worry about what cream to use. I'll explain it easily. First, this friend, labeled "whipping cream" with 35% fat, has a cap that opens and closes. This can be convenient for cafes that use cream frequently, as it doesn't spill.
And this friend is also the same "whipping cream," but it's labeled "38% Dairy." Regular milk contains 3.6% to 3.8% fat. Non-fat means that the fat components in milk are removed. The purpose of fat is not to make it greasy, but to provide a richer taste. In dairy products, the fat content is roughly 10%. This is something we can't see with our eyes when we drink milk.
In addition to regular milk, there is also low-fat milk. Besides low-fat milk, there are also dairy products with 2% and 1% fat content. There's also 0% fat "mou" cream, but anyway, if you drink regular milk and then low-fat milk, you won't feel a difference.
To summarize easily, the higher the fat content, the richer and heavier it is. However, there doesn't seem to be a big difference between 35% and 38%. But for use in cream coffee or desserts, 38% is recommended.
Now, let's look at the difference between whipping cream and heavy cream. When you look at heavy cream, it says "Cream 100%." This means it's made of 100% dairy. For whipping cream with 35% fat, it means 98% cream and the remaining percentage is additives that help with whipping. For 38% whipping cream, it's labeled as 100% domestic dairy cream, but in reality, it's 99.6% dairy cream and 0.4% other additives.
Let's look at the ingredient labeling of heavy cream. It's heavy cream made from milk, 100% domestic dairy. In terms of taste, heavy cream is superior, but from a storage perspective, its shelf life is very short, only 3 to 12 days.
First, for 38% Meiji whipping cream, we use 250g of cream and 18g of sugar. If there's too much sugar, it will be too sweet, and if there's too little, the cream won't whip well, so add sugar to your desired sweetness, about 10% of the cream's volume plus alpha.
For those who have trouble whipping cream, prepare a bowl of ice water and chill the whisk. The manual for whipping cream clearly explains how to do it. Let's start whipping. Keep whipping. It's not fast, but it's fast. I saw it while editing. How can passionate cream not come out? Whip it generously. Check the cream's consistency. When you scoop the cream, it should hold its shape and look moist.
If the cream whips a little more stiffly, it will become the ideal cream I envisioned. Once the cream is finished, store it in an airtight container for convenient use.
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To make an ice cream cake, pour in water and espresso, then add cream. Spread the cream and shape it. I've added grapes and berries.
For an almond latte, add 100g of milk and 10g of almond syrup, then mix. Scoop the cream and place it on top. Add another scoop, pour in the espresso, sprinkle with powder, and finally, add a spoonful of cream and a whole fruit.
The almond latte is complete. It's nutty and sweet, and the visual is great. You can name it whatever you want. Since it's an ice cream cake, both look delicious, right?
I've made a menu using whipping cream. Now, I'll immediately make a menu using heavy cream. For Seoul Milk heavy cream, the amount is the same as before, 250g. Add sugar plus alpha, and whip the cream. Let's compare them.
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Heavy cream takes less time to whip than whipping cream. Whipping cream maintains its stiff peaks even after prolonged whipping, but if you over-whip heavy cream, it can curdle, so whip it while checking carefully. Check the consistency and whip again. I whip heavy cream until it reaches a consistency where it holds its shape when scooped with a spatula, like a soufflé. Watch carefully as the cream can curdle again.
Transfer it to a container. It feels heavier than whipping cream. Let's make an ice cream cake with the whipped heavy cream. Add milk, water, and espresso. Then add the cream. An ice cream scoop makes it easier to add heavy cream. Scoop and place it on the cake.
It has a different feel than an ice cream scoop. Finish with a sprinkle of powder. Add 150g of milk and 15g of almond syrup, mix, pour in the espresso to make an almond latte, and then add the cream.
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This time, the cream is well-whipped. The powder is also nicely sprinkled. I've made menus with whipping cream and heavy cream. Just looking at them makes me want to try them.
Let's make whipping cream. The cream is flowing beautifully. Let's scoop it.
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It looks moist and smooth again. The cream and coffee mix well, making it easy to drink. Almond cream lattes have various charms. Scoop the cream, taste it, and mix the espresso and milk at the bottom.
Now, let's try the heavy cream.
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The cream has a fluffy texture. Perhaps it's because some time has passed since I made the menu. Stir the cream, and then scoop it again. It has a fluffy, moist texture. When I drank it, the cream went down smoothly.
It's almost too pretty to eat. The best way to know which cream is tastier is to try them yourself. Please leave many comments, and I will do my best to answer them. That's all for now.
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