Cream powder are developed by drying of milk on special installations. Generally the way of cultivation of a product is specified directly on packing, but its variety leaves some hostesses in confusion.
It is required to you
Instruction
1. Usual cream powder are enough to be filled in with warm or hot water also it is possible to use as a component to coffee or tea. It is impossible to shake up such product, for home-made pastries use special dry powder for beating.
2. If you use cream powder as a component to tea or coffee, you part them depending on fat content. On sale mixes with the content of fat of 42-43% in 100 g come across more often, fill in them with a triple amount of water. When choosing a milk equivalent consider own preferences, try to buy habitual products - visually it is difficult to distinguish a fake.
3. Special confectionery substitutes of cream are intended for preparation of various culinary products. On sale it is possible to meet sweet dry powder for beating. The plant raw material is its part, and it is possible to part such cream with cold milk or water, then everything is shaken up by the mixer.
4. On the basis of cream powder for beating it is possible to prepare a dessert. Take 1.5 glasses of sweet dry powder and fill in with cold water - 0.5 St. Well stir mix, add as much again water and leave in the fridge per day. Shake up the cooled mousse the mixer or a nimbus during five - seven minutes. Use as an independent product or use for decoration of confectionery.
5. Prepare cream which main component are cream powder. Take a bag of gelatin and part it in 0.5 cups of milk. Leave gelatin for swelling then heat, but you don't boil, then cool. During this time shake up cream powder with 1 glass of milk and enter warm gelatin into weight.
6. Take ready biscuit cake layers or bake chocolate according to this recipe. It is required to you: two eggs, 0.5 glasses of sugar, 50 g of bitter chocolate, 50 ml of cream, 0.5 cups of flour. Pour out the divorced cream powder in small ware and bring to the boil, then kindle in them chocolate. Well mix ingredients and leave to cool down. In a cup break two eggs and mix them with sugar by means of the mixer within 5-7 min. You enter the cooled-down chocolate gradually, continue to shake up still some time.
7. Prepare flour, implicate it accurately, lay out dough in the prepared form and bake at a temperature of 220 degrees. Readiness of a biscuit is determined by the formed crust. Take out a cake layer from an oven and let's cool down. As ornament use berries or segments of fruit. You can just pour out mousse on a cake layer surface, or halve it, grease inside, and decorate top with the crumbed chocolate.