Te tono o te riihi kirīmi hou

Te tono o te riihi kirīmi hou: nga taputapu wharekai, nga taputapu ruma keke, nga taputapu toa kawhe, nga taputapu tunu, nga taputapu toa kai o te hauauru, nga taputapu toa inu, nga taputapu toa Hainamana, nga taputapu wheketere kai paramanawa.

Ko nga taahiraa e whai ake nei:

1. Prepare whipped cream, cream blender,  0.95L cream charger.

2. Pour the ingredients directly into the blender. Install the agitator with a fresh cream cone. Alternatively, install a pressure regulating valve on the 0.95L steel cylinder, tighten the valve, connect the other end to the cream distributor, and open the pressure regulating valve on the outlet. Adjust the pressure to 2~3Bar, inflate for about 10~15 seconds, close the pressure regulating valve and unscrew the end of the cream distributor.

3.Shake it up and down for about 10 times. When you feel the liquid inside start to solidify, you are basically finished.

4.Squeeze the whipped cream into a plate or cup.

Nga tohutohu kirīmi whiu

1. The purpose of putting ice cubes at the bottom of the container is to keep the whipped cream at a low temperature to help it. Especially in hot summer, friction heat will also be generated during the whipping process, so it is very important to use ice cubes to cool it, so that the whipped cream will not melt due to heat. But this can be omitted in winter.

2. 60% flogging. After a few minutes' stirring in the same direction with a hand-held blender, the cream will swell to twice its original volume, and will be loose to a thick and flowing consistency, that is, 60% consistency, which is suitable for Mu Si, ice cream and other desserts.

3. Use ice cubes. If you beat the cream by hand, it takes a lot of strength and endurance to achieve 90% beating effect, because the cream will become thicker and harder, and its volume will increase, and finally it will become completely hard. If you beat the cream with a spatula, it will not flow at all.