What will happen if you eat expired cream

You should know that cream also has a shelf life, and the shelf life of cream is very short. It is very likely to expire if you are not careful, and the spoiled cream will have a sour smell. It is not recommended to use too much, and you should also pay attention to eating as little as possible. Light cream itself does not contain sugar. The reason why it tastes so sweet is because sugar is added to it. Cream has many uses.

It is not recommended to eat light cream after it expires, but it can be used for other purposes, such as being put in potted plants as fertilizer, which is still useful for improving the soil.

About whipping cream:

Whipping cream, also known as light cream, generally refers to animal cream that can be whipped for decorating cakes. The fat content is generally between 30% and 36%. After being whipped into a solid state, it becomes the cream used to decorate the cake. Compared with vegetable cream, which is healthier, animal cream itself does not contain sugar, so sugar needs to be added when whipping. The usage is basically the same as that of vegetable cream, but its melting point is lower than that of vegetable cream. It can be used to make cream cakes, ice cream, mousse cakes, tiramisu, etc. If you add some when making bread, it will also make the bread softer.

How to make cream --- How to make cream cake roll:

The cake roll is a cute little snack. Its lovely shape makes it very popular among children. It is also suitable for taking on outings and is sweet and delicious as afternoon tea.

How to make cream

Ingredients

4 eggs

80g white sugar

2 grams of salt

30ml milk

50g salad oil

80g low-gluten flour

20g corn starch

100ml fresh cream

Methods/Steps

Cream cake roll production method ingredients

Take out the eggs in advance, warm them to room temperature, then carefully separate the egg white and yolk, and put the egg white into a clean container without water or oil. Use a whisk to beat the egg whites until they are foamy, then add 20 grams of sugar and continue beating until the foam becomes fine. Add the remaining 20 grams of sugar in two more batches until the egg whites are beaten to hard foam. When the whisk is lifted, the egg white triangle on the top does not collapse.

Add milk and salad oil to the bowl containing egg yolks, beat manually until coarse bubbles appear, then add 20 grams of white sugar and mix well, gently sift in low-gluten flour and corn starch, add salt, and stir evenly with a spatula. Preheat the oven to 150 degrees;

Add 1/3 of egg whites to the egg yolk liquid, stir evenly up and down, and when there are no egg white particles, mix the egg yolk liquid and egg whites evenly, and quickly stir until it turns light yellow;

Place a layer of baking paper on the baking tray, pour the cake batter in, smooth the surface and place it in the middle layer of the oven, bake at 150 degrees for 20 minutes;

While the cake is baking, add the remaining 20 grams of sugar to the whipped cream and beat with a whisk until it is 80% whipped. Lift the whisk and the triangle on the top will bend slightly after a few seconds. Put the whipped cream in the refrigerator for later use.

When the surface of the cake is golden yellow and a toothpick is inserted without any impurities, turn it upside down immediately. Remove the bottom layer of wax paper while it is still hot. Let it cool to a temperature that is not too hot, apply a layer of butter on it, roll up the cake and then slice it.

Precautions

After the egg rolls are baked, they should be turned upside down immediately to prevent shrinkage. The bottom layer of the cake must be lined with wax paper in advance, otherwise it will be difficult to demould. Be sure to remove the greaseproof paper while it is hot, otherwise it will easily stick to the cake after it cools down. When turning the cake upside down, you should also put a piece of baking paper on the baking rack, otherwise the cake will easily stick to the baking rack, and the attractive golden crust on the surface will be incomplete;

The filling of the cake can be adjusted according to your preference. Cream, jam, chocolate, honey, fruit, etc. are all good. I tried the one with ice cream in it over the weekend. The residual temperature of the egg roll was just enough to soften the ice cream. The cake was very soft in my mouth, and it was delicious with the slowly melting ice cream!

There is no fixed pattern for the way to curl an egg roll. It doesn’t matter if the surface is a little over-colored or a little darker. Apply the filling on the darker surface and curl it inward to reveal the egg yolk-colored part at the bottom, which is also very beautiful.

But you must pay attention that it is best to start curling the cake when it is still warm but not too hot to the touch, so that it is easier to shape and will not crack. Many friends’ egg rolls crack after being rolled up. This may be because they are baked for too long, causing the egg rolls to lose too much water, or because they wait until the cake is completely cool before rolling it, which can easily cause it to crack.