The secret of making coffee creamy and creamy

Whipped cream matches coffee no less than milk, sugar and chocolate, but it is not widely used because it is not as easy to get as others, and the cost is high. But if you can learn to make a little cream at home and add it to your coffee, it will definitely make a qualitative leap in both the appearance and taste of your coffee!

The first way: soft whipped cream

1. Pour the right amount of whipped cream into a steel basin. 2, beat it with an electric egg beater (if the speed regulation is selected, use the middle range). Beat until about six times to distribute bubbles. It's semi-solid, foaming, but the tilted basin will flow. This soft cream is suitable for making Irish coffee or breakfast coffee.

The second way: pass the whipped cream

1. The production method is the same as that of soft fresh cream, but the speed regulation is the highest. 2, continue to beat 3 after six distributions, beat to the full hair state, inclined steel basin cream will not flow, fine pattern can be suitable for all iced coffee the above two foaming methods have the advantages of delicate appearance and smooth taste, but the disadvantage is that it is difficult to preserve, and it is used up on the same day. It is not suitable to control the cost even if it is used up within a few hours.

The third way: using cream to make.

1. Put the cream of 350ml in the 1L cream gun, fasten the mouth of the bottle 2, install a nitrogen bullet and shake it for 10-15 times. Due to the intervention of the gas, the volume of the cream will be expanded by about 3 times, reducing the use cost. The cream in the gun can be preserved for 3-5 days without unscrewing the bottle cap and refrigerating. The disadvantage is that due to the inability to control the shaking, it is very easy to make the whipped cream have large pores and look like big-hole cheese.