Making the cream
Method 1
The oil phase consists of 2% glyceryl monostearate, 1% propylene glycol stearate monoglyceride, 5% heat melting of 50℃. It is composed of butter and 92% soybean oil; the aqueous phase is composed of 5.6%, 10% fermented milk, 3% sucrose, 0.1% coca gum and 2% salt. Mix 18% water phase in 82% oil phase, stir and emulsify, then cool and knead quickly to obtain margarine. The solid fat index of this margarine was measured and it was 7.2 to 7.6 in the range of 5 to 25°C. Adjust the temperature of the margarine to 20°C, add 200 grams of liquid sugar to 200 grams of margarine and. stir with a blender. Leave to air for 10 minutes to obtain a thick cream with a taste very similar to whipped cream.
Method 2
The oil phase is composed of 3% glyceryl monostearate, 5% hydrogenated soybean oil (pointmelting temperature 50°C) and 92% corn oil, and the aqueous phase is composed of 18% water, 5% whole milk powder, 0.5% sucrose ester and 2% salt . Add 25.5% water phase and 0.1% lecithin to 74.4% oil phase, stir and emulsify, quench and knead to obtain margarine. In the range of 5 to 25°C, the solid fat content of the oil phase is 7.2 to 7.8%. Mix this margarine with gas in the same way as method 1, and the result will be the same.
Method 3
The oil phase is composed of 10% raw butter, 3% hydrogenated butter (melting point 48°C), 83% corn oil, 2% glyceryl monostearate and 2% propylene glycol stearate monoglyceride; the aqueous phase is composed of 12%, 0.7% sucrose ester, 10% whole milk, 0.1% coca gum, 0.1% carboxymethylcellulose and 2% salt. Add 24.9% water phase and 0.1% lecithin to 75% oil phase, remuer and emulsify, then cool and knead quickly to obtain margarine. The solid fat content in the oil phase of margarine is 9.2 to 13% in the range of 5°C to 25°C.
Adjust the temperature of the margarine to 25°C, and add 200 grams of liquid sugar to 200 grams of margarine. Stir it with a blender to aerate it, that is, transform it into thickened oil-in-water cream.