Krim kocok

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Whipped cream
Kakao mit Sahne 281104.jpg
A cup of hot chocolate topped with whipped cream from a pressurized can.
JinisCream
Woworan pokokCream
VariasiAdded sugar and other flavorings, such as vanilla
Buku masakan: Whipped cream  Médhia: Whipped cream
Irisan pie waluh paling ndhuwur karo mawar krim sing disebat
Crème Chantilly

Krim kocok yaiku krim sing dikocok karo kocokan utawa mixer nganti entheng lan alus, utawa kanthi ngembangake gas larut, dadi koloid . Asring digawe legi lan kadhang roso vanilla . Whipped cream uga diarani krim Chantilly utawa Crème chantilly ( diucapaké: [kʁɛm ʃɑ̃tiji] ). Sajrone mecut, sawetara molekul lemak coalesced nggawe jaringan stabil sing njebak gelembung udara. [1] Koloid sing diasilake kira-kira dobel volume krim asli. Nanging, yen ngalahake terus, tetesan lemak bakal tetep ngancurake koloid lan mbentuk mentega . Krim sing luwih murah (utawa susu) ora bisa mecut kanthi apik, dene krim lemak sing luwih dhuwur ngasilake busa sing luwih stabil. [2]

Referensi[besut | besut sumber]

  1. Viet; Cua (2015). "Effect of thermal treatment on physical properties and stability of whipping and whipped cream". Journal of Food Engineering. 163: 32–36. doi:10.1016/j.jfoodeng.2015.04.026.
  2. Harold McGee, On Food and Cooking, p. 32