Salt free butter is a kind of common vegetable oil in our daily life. In fact, we often say that salt free butter refers to the fresh cream we often see. Salt free butter is its alias, which many people do not know. Salt free butter is easy to make, and it is also more delicious, Then let's take you to learn how salt free butter can be ground into fresh cream.
 How to Grind Unsalted Butter into Fresh Cream
 1、 The consumption of fresh cream
 This kind of fresh cream is the "salt free butter" we usually buy in the mall.
 The melting point of fresh cream is about 30 ℃. Depending on the different requirements during manufacturing, there are two different solutions: softening the fresh cream or completely melting the fresh cream. For example, for the dough birthday cake, it is necessary to use light cream to mix with gas to soften the taste and volume of the birthday cake; When making stuffing, most of them must melt the fresh cream, and then add the raw materials to mix.
 1. Fresh cream temperature rise
 After the fresh cream is frozen or refrigerated, its color is hard. The way of de icing and softening is to take it down and put it under the indoor temperature and wait for it to soften. How long it will take is not certain. It depends on whether the fresh cream was frozen or refrigerated before and the average temperature at that time. If the fresh cream becomes soft enough to press lightly with your fingers, It is enough to be able to press the dent by hand.
 2. Evenly mixed with sugar
 Use the electric egg beater to beat the light cream until the volume is large and the color is white, then add the fine granulated sugar and Dongtai into the fresh cream, and then use the electric egg beater to stir again until the fine granulated sugar is completely dissolved, and the fresh cream paste has a bright color.
 3. Grinding
 The fresh cream paste after processing should be smooth and delicate, with a light yellow color. It has been lifted by an electric egg beater to a level where the fresh cream paste is not easy to drip out. Even if it is completed, this fresh cream paste is most often used in the production of heavy cream cakes. When different spices and stuffing are added, it will become a birthday cake with a different flavor of puffer.
 2、 Fresh cream
 Light cream is an indispensable raw material for decorating and designing birthday cakes and making mousse desserts. The viscous light cream extracted from cow's milk, including 27-38% of human body fat, can contain a lot of gas when stirring, so that the volume can rise to multiple times of the original, and can also be used for different purposes when grinding to different soft strength.
 1. Ice cushion
 The purpose of placing ice cubes at the bottom of the container is to keep the light cream at an ultra-low temperature to assist in the consumption, especially in the hot summer. Secondly, energy is generated due to friction during mixing. Therefore, ice cubes must be used to reduce the temperature, so as to prevent the light cream from being unable to be consumed due to hot melting, which can be omitted in winter.
 2. Six distributions
 After a few minutes of mixing in the same direction with a hand held stirring device, the light cream will expand to multiple times of its original volume, and the loose hair will become viscous with a deep sense of flow. This is the plain six pie hair, which is suitable for making desserts such as mousse and ice cream.
 3. Nine Distributions
 If the cream is consumed manually, it needs great effort and physical strength to make it into nine distributions. As the cream will become thicker and harder to beat, and the volume will become larger, it will eventually become solid. If the cream is scraped with a scraper, it will not be easy to flow. That is to say, the nine distributions are only suitable for making decorative designs.
 The above content is a response to the question of how to make fresh cream from salt free butter. In fact, how to make fresh cream from salt free butter means how to make fresh cream from salt free butter. In fact, it is relatively simple to make butter from butter. Since both of them belong to the same food source, their raw materials are all milk we all know.