"Okay, I didn't say I disagreed" The cake was delivered in the afternoon, and she definitely couldn't sleep for a day, so she would accompany Sister Juan with Sister Juan, and she could also see how it was assembled.

"That's good" Sister Juan settled down very happily, and then suddenly thought of a question, "Then you can only rest tomorrow, not go to work."

"No problem, let's go, let's go in, by the way, let's talk to them, explain, so that everyone doesn't know the situation" Su He said, they have been outside for a long time, but she still packs it, and it feels like the cakes are piled up.

"Okay," Sister Juan nodded in response.

This time it was Su He who followed behind Sister Juan, in fact, she was very strange, like this kind of big cake, as long as you are not short of money, you will choose fondant cake, compared to this kind of cream cake, fondant cake is better-looking, and it is also very high-grade.

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.

And people who order this kind of cake are very rich, and they are not short of money, so they naturally don't care if the cake can be eaten, mainly for the sake of good looks, but the cream cake, to be honest, is not good to make, especially if the other party wants to use animal cream.

There are several kinds of cream, animal butter, margarine, and milk cream, and in the eyes of people who don't know how to do it, they may think that margarine is the best, because it sounds like margarine is not easy to gain weight and is very healthy.

In fact, this is exactly wrong, margarine is the worst cream, and people who know it will not use it, because although its name is margarine, the cream is not extracted from plants, it is synthetic.

Margarine is made from soybean and other vegetable oils, water, salt, and milk powder, and it seems that margarine is quite healthy just from this point of view.

But in fact, margarine also has a most primitive name called "hydrogenated oil", which is a man-made chemical, and the reason why it is called is because the main ingredient of margarine is hydrogenated vegetable oil.

What is called hydrogenated vegetable oil, hydrogenated vegetable oil is transformed from vegetable fat, that is, the liquid unsaturated fat in vegetable oil is hardened by hydrogenation to become solid or semi-solid oil, the purpose of which is to prevent oil deterioration and enhance taste.

The basic principle of hydrogenation of oils and fats is to add a metal catalyst to introduce hydrogen gas when heating vegetable oil containing more unsaturated fatty acids, so that the double bonds in the unsaturated fatty acid molecules are combined with hydrogen atoms to form fatty acids with a low degree of unsaturation, and the result is that the melting point of the oil increases and the hardness increases.

Because hydrogen is added to the above reaction and the grease is "hardened", the oil obtained by this treatment is called "hydrogenated oil" or "hardened oil" because of its different properties from the original one, and the process is called "hydrogenation".

Vegetable oil will be hydrogenated in this way to produce trans fatty acids, trans fatty acids can not be metabolized in the human body, will increase blood viscosity, promote arteriosclerosis, is one of the main causes of coronary heart disease and thrombosis.

Reducing memory, easy to gain weight, affecting the health of the fetus, these are its side effects, not only that, it also affects the absorption of essential fatty acids in adolescents during the growth and development period, and has a negative impact on the growth and development of the central nervous system of adolescents.

Animal butter is easy to understand, it also has a name called whipping cream or cream, it is a natural milk extract, obtained from the separation of 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 cream, the richer the milk fat content and the stronger the milky taste.

Because margarine is artificially synthesized, the color is mostly bright white, and the color is more snow-white compared to animal cream. Margarine is a synthetic flavor blended according to the taste of the public, and it smells more "fragrant".

In terms of the stability of whipping, animal butter has poor stability and poor heat resistance, because it contains more water and less oil, which is easy to melt, and the shape is not easy to maintain after making decorated cakes.

If stored at room temperature for a longer time, it will soften and deform, and it needs to be refrigerated between 0°C and 5°C, and even if it is refrigerated, the cream will slowly start to melt after an hour or two.

Because margarine does not contain milk fat, the melting point is higher than that of animal butter, and the stability is strong, so it can make a variety of fancy styles, and even make various three-dimensional shapes, and can be kept at room temperature for an hour without melting.

In terms of taste, margarine tastes greasy and has a poor taste, more of a sweet taste, and a light milky flavor. Animal butter has a light and delicate taste, a rich milky flavor, and will not taste greasy.

In terms of cost, animal butter is extracted from milk, and vegetable cream is synthetic, so the price of animal butter is generally three times the price of vegetable butter.

The cost of animal butter is too high and the limitations are too strong, which makes the sales of vegetable butter hot in front of people who don't know how to do it, after all, whether it looks or sounds, vegetable butter is more attractive than animal butter.

The works made of animal butter are not as good-looking as margarine, and margarine is not as healthy as animal butter, and the two have their own advantages and disadvantages, so neither of them can replace the other, so they get along without embarrassment.

And at this time a new cream appeared, creamy cream, which is a combination of animal butter and vegetable butter, which is a little darker than vegetable butter and a little lighter than animal cream.

Its stability and plasticity are better than animal butter, but it is not as good as margarine, and the price is also in the middle, higher than the price of margarine, and lower than the price of animal cream.

It's healthier than margarine, and it's very low in trans fatty acids, but in the eyes of some people, this content is the original sin, so even if it appears, it's actually not used very often.

In the small store, the use rate of vegetable cream is still higher, because the price is low and the visual effect is better, if it is customized in the high-end, animal cream is the first choice, because there is no better choice and the worse one, so there are very few milk creams.

Therefore, everyone thought that the appearance of milk cream would be very popular, but they did not expect it to fail, because it appeared too late, and it was not accepted by the public after animal cream and vegetable cream were already familiar to the public.

Therefore, 90% of the places are still used with margarine, and the remaining 10% will consider using cream or animal cream.

And the fondant cake she is talking about is completely different from the cream cake, fondant cake, as the name suggests, is made of fondant paste, and various pigments are added to the fondant paste to create a variety of shapes.

Fondant is much more reproducible than cream cake, can make a variety of shapes, and looks very beautiful, so many high-end places will choose to use fondant cake.

The storage temperature environment of fondant cake is not as high as that of cream cake, and it is also very long-lasting, and there are several fondant cakes with a history of more than 100 years still on display in the exhibition room of a large cake shop abroad.

However, the price of fondant cake is really very touching, and the average person can't afford it, because a cake with a complex process may take several fondant chefs to make it for a month or two to make a drawing, typesetting, and production.

If it is a larger fondant cake, it will take longer, and the fondant cake with a history of more than 100 years is made by more than a dozen fondant chefs for more than a year, and the time and energy required can be imagined how scary the price will be.

So people who don't have that strength really don't dare to buy fondant cakes, because they will be scared away, and fondant cakes are honest, they can't be eaten, no, they are very unpalatable at all.

It is a heavy oil cake inside, which is naturally edible, and the outside is fondant paste, although it is colored, but it is an edible coloring, and it can also be eaten, but the fondant fondant, the sugar content in it is really very high, if you eat it, I believe it will be killed.

So if you really want to eat it, although the cream cake is a little tired, it is much more delicious, but the people who spend so much money to buy cakes are not people who lack money, let alone people who lack cakes, fondant cakes don't look more face-saving, this is also the choice of many rich people, and they look down on cream cakes with a little low grade.

This makes Su He strange no, but this is also other people's choice, after all, if she follows her, she will also choose the cream cake, because it can be eaten, she chooses the practical one.

She will choose animal butter, before learning this, Su He especially liked the sweet and greasy taste of vegetable cream, but after learning it, she rarely ate it.

She is only interested in animal butter, but not because animal butter is healthy, but because the sweetness contained in vegetable butter makes her start to regulate when she smells too much, but the more she smells animal butter, the more fragrant it becomes.

She likes the animal butter in the studio where she is staying now, this brand of cream is not the best among animal butter, it belongs to the upper medium, but the unique milk flavor contained in it makes her not feel tired no matter how much she eats.

The cream used in their studio cannot be said to be all animal butter, because half of the vegetable cream will still be mixed with when wiping the dough, which is also known by Su He when he changed the position of the embryo to the position of the embryo.

Because animal butter is difficult to control, the surface of the cake is very unsightly, rough and has many holes, it is difficult to be accepted by customers, and it is easy to have problems, its stability is too poor, and it is easy to melt and collapse.

The half-mixed margarine will not have such a problem, it not only has the unique milky flavor of animal butter, but also can be very good-looking, and it is naturally very popular, as for the trans fatty acids in it, it can only be like this.