Creamy egg, which is mainly used in cake making, but can also be used in coffee making, so it is mainly used in the food industry. So, since the creamy egg is mentioned, it will be used when making cakes or coffee. Let's take a good look and understand it, so I know how to use it properly.
1. What are the important components of a creamy egg?
An important component of the creamy egg is nitrous oxide gas, the chemical representation of which is N2O, and the gas has a sweet taste. In addition, this gas is generally filled in a small steel tank for easy transportation and storage. Therefore, there will be a specific name for the creamy egg.
2. Is there a strict requirement for the use ratio of cream eggs and cream?
The ratio of creamy eggs and creams is not mandatory. At present, according to the experience, they are generally used in a ratio of 1:1, which is how many creamy eggs are used. Once the two are fully integrated, they can be creamed.
3. When the cream egg is used, if it is not used, can it be used after being placed overnight?
The use of creamy eggs is generally required to be used after the cream eggs are opened. It cannot be used overnight. This will cause the remaining nitrous oxide gas to run out. It can only be used the next day. Therefore, in the use of cream eggs, this requirement should be strictly observed. Moreover, try to open the cream egg immediately after use, in case of gas leakage and other problems, affecting the normal use of the product.
4. Is the gas in the cream egg must be nitrous oxide?
Creamy egg, which is mainly used in cake making, mainly in contact with cream. Therefore, the basic requirement for the gas in the cream egg is that it does not react with the cream. Therefore, nitrous oxide is used. This kind of gas meets this specific requirement, and from the current point of view, it is mainly nitrous oxide because it can meet the requirements of use and has a good use effect.