"Okay, I didn't say I didn't agree." The cake was delivered in the afternoon, and she would definitely not be able to sleep for a whole day. She stayed with Sister Juan, and she could also see how it was assembled.
"That's good." Sister Juan settled happily, and then suddenly thought of a question, "Then you can only have a rest tomorrow, not work."
"No problem, let's go. We're going in. Let's talk to them by the way and explain it so that everyone doesn't know the situation." Su He said. They had been outside for a long time, but she still packed it. She felt that the cakes were piled up.
It's a mountain.
"Okay" Sister Juan nodded and responded.
This time it was Su He who followed Sister Juan. In fact, she was very strange. Anyone who was not short of money would choose fondant cakes like this kind of big cakes. Compared with this kind of cream cake, fondant cakes are more beautiful, and
It's also very classy.
It’s not that their cream cake is bad, but in comparison, the shape of the cream cake is indeed not as good as the fondant cake.
Moreover, the people who order this kind of cake are very rich and have no shortage of money. Naturally, they don’t care whether the cake can be eaten or not. The main reason is to look good. But to be honest, the cream cake does not look good when made, especially if the other party wants it.
Use animal butter.
There are several types of butter, including animal butter, vegetable butter, and butterfat butter. In the eyes of the uninitiated, vegetable butter may be the best, because it sounds like vegetable butter is not easy to gain weight and is very healthy.
In fact, this is exactly wrong. Vegetable butter is the worst kind of butter. People who know it will not use it, because although it is called vegetable butter, the butter is not extracted from plants, it is artificially synthesized.
Vegetable butter is made from vegetable oils such as soybeans, water, salt, milk powder, etc. From this point of view, it seems that vegetable butter is quite healthy.
But in fact, vegetable butter also has the most original name called "hydrogenated oil", which is an artificial chemical substance. The reason why it is called this name is because the main component of vegetable butter is hydrogenated vegetable oil.
What is hydrogenated vegetable oil? Hydrogenated vegetable oil is modified from vegetable fat, that is, the liquid unsaturated fat in vegetable oil is hydrogenated and hardened into solid or semi-solid oil. The purpose is to prevent the oil from deteriorating and enhance the taste.
The basic principle of oil hydrogenation is to add a metal catalyst and pass in hydrogen gas when heating vegetable oil containing a lot of unsaturated fatty acids, so that the double bonds in the unsaturated fatty acid molecules combine with hydrogen atoms to form less unsaturated fatty acids. The result is
The melting point of grease increases and the hardness increases.
Because hydrogen is added in the above reaction and the grease is "hardened", the grease obtained after this treatment has different properties from the original and is called "hydrogenated oil" or "hardened oil", and the process is therefore called "hydrogenation"
”.
Vegetable oils will produce trans fatty acids after such hydrogenation. Trans fatty acids cannot be metabolized in the human body and will increase blood viscosity and promote arteriosclerosis, which is one of the main causes of coronary heart disease and thrombosis.
Decreased memory, easy to gain weight, and affects the health of the fetus are all side effects. Not only that, it also affects the absorption of essential fatty acids by teenagers during the growth and development period, causing adverse effects on the growth and development of the central nervous system of teenagers.
Animal butter is easy to understand. It is also called whipping cream or cream. It is a natural milk extract obtained by separating the fat in milk.
Compared with animal butter, animal butter is naturally milky white in color and slightly yellowish; in terms of aroma, the higher the grade of animal butter, the richer the milk fat content and the stronger the milk flavor.
Because vegetable butter is artificially synthesized, most of it is bright white in color, which is whiter than animal butter. Vegetable butter is a synthetic flavor formulated according to popular tastes and smells more "fresh".
In terms of whipping stability, animal butter has poor stability and poor heat resistance because it contains a lot of water and less fat, so it melts easily and cannot easily maintain its shape after making a decorated cake.
If stored at room temperature for a long time, it will become soft and deformed. It needs to be refrigerated between 0℃ and 5℃. Even if it is refrigerated, the cream will slowly begin to melt away after an hour or two.
Since vegetable butter does not contain milk fat, has a higher melting point than animal butter, and is more stable, it can be made into various patterns and even three-dimensional shapes, and it can remain at room temperature for one hour without melting.
In terms of taste, vegetable butter tastes greasy, has a poor texture, is more sweet, and has a light milky aroma. Animal butter has a light, delicate taste, a rich milky aroma, and does not taste greasy.
In terms of cost, animal butter is extracted from milk, while vegetable butter is artificially synthesized, so the price of animal butter is generally three times that of vegetable butter.
The cost of animal butter is too high and the limitations are too strong, which makes the sales of plant butter popular among people who do not know the industry. After all, plant butter looks and sounds more attractive than animal butter.
The works made with animal butter are not as good-looking as plant butter, and plant butter is not as healthy as animal butter. Each has its own advantages and disadvantages, so neither of them can replace the other, just like that without embarrassment.
Get along.
At this time, a new cream appeared, butterfat cream, which is a combination of animal cream and vegetable cream. It is darker than vegetable cream and lighter than animal cream.
Its stability, plasticity and visual effects are better than animal butter, but not as good as vegetable butter. The price is also in the middle, higher than vegetable butter and lower than animal butter.
It is healthier than vegetable butter and has very low trans fatty acid content. However, in the eyes of some people, this content is the original sin, so even if it appears, it is not used much frequently.
In small stores, vegetable butter is still used more frequently because it is cheaper and has better visual effects. If it is high-end customization, animal butter is the first choice. Because it is impossible to have a better one, choose a worse one, so milk fat is used.
There is very little cream.
Therefore, when the buttercream appeared, everyone thought it would be very popular, but unexpectedly it failed because it appeared too late, after animal butter and vegetable butter had become familiar to the public, and it was not accepted by the public.
Therefore, 90% of the places still use vegetable butter, and the remaining 10% will consider using butterfat or animal butter.
The fondant cake she mentioned is completely different from the cream cake. Fondant cake, as the name suggests, is made of fondant paste. Various pigments are added to the fondant paste to create various shapes.
Fondant is much more malleable than butter cakes, can be made into various shapes, and looks very beautiful, so many high-end places will choose to use fondant cakes.
The storage temperature environment of fondant cake is not as high as that of cream cake, and it can be stored for a very long time. The exhibition room of a large foreign cake shop still displays several fondant cakes with a history of more than 100 years.
.
However, the price of fondant cakes is really very impressive, and the price is beyond the reach of ordinary people, because a cake with complicated craftsmanship may require several fondant masters to spend a month or two on the drawings and layout.
If it is a larger fondant cake, it will take longer. The fondant cake with a history of more than 100 years took more than a dozen fondant masters more than a year to make.
It takes time and effort and you can imagine how scary the price will be.
So people who don’t have that kind of strength really don’t dare to buy fondant cakes, because they will scare them away, and to be honest, fondant cakes are not worth eating, no, they are simply very unpalatable.
It has heavy oil cake inside, which is naturally edible, and fondant paste on the outside. Although it has added coloring, it is an edible coloring and can be eaten. However, the sugar content in fondant is really
It is very high. If you eat it, you will be killed.
So if you really want to eat it, although the cream cake is a bit boring, it is much more delicious. But people who spend so much money to buy cakes are not people who are short of money, let alone people who are short of cakes. Fondant cake
Doesn't it look more respectable? This is also the choice of many wealthy people, who look down on the low-grade cream cakes.
This made Su He feel strange, but this was also the choice of others. After all, if she had it her way, she would have chosen the cream cake because it was edible, so she chose the practical one.
She would choose animal butter. Before she learned this, Su He especially liked the sweet and greasy taste of vegetable butter, but after learning it, she rarely ate it.
She was only interested in animal butter, but it was not because animal butter was healthy, but because the sweetness of plant butter made her nauseous when she smelled it too much. On the contrary, the more she smelled animal butter, the more fragrant it became.
She likes the animal cream in the studio where she is currently staying. This brand of cream is not the best among animal creams, it is above average, but the unique milk flavor contained in it makes her reluctant to eat it no matter how much it is.
You will feel tired.
It cannot be said that all the cream used in their studio is animal cream, because half of the vegetable cream is still mixed in when applying the dough. This was only discovered by Su He when he changed from the position of sandwiching the dough to the position of applying the dough.
Because animal butter is difficult to control, the surface of the cake after spreading is very unsightly, rough and porous, which is difficult to be accepted by customers, and it is prone to problems. Its stability is really poor, and it is prone to melting and collapse.
Mixed with half of vegetable butter, you won't have such trouble. It not only has the unique milky flavor of animal butter, but also looks good. It is naturally very popular. As for the trans fatty acids in it, it can only be like this.