Kako da od domace slatke mlecne pavlake napravite slatku pavlaku za slag? (How to make whipping cream from homemade heavy milk cream?)

Slag koji možeš odmah koristiti za sladolede, torte i kolače.

Sastojci (za oko 200–220 ml šlaga): 200 ml domaće slatke mlečne pavlake (hlađene, direktno iz frižidera), 1 kašika mleka u prahu (stabilizator), 1 kašičica šećera u prahu (opciono), ½ kašičice vanila ekstrakta ili ½ kašičice vanilin šećera (2-3 g).

Priprema:

Hlađenje 

1. Stavi domacu mlečnu slatku pavlaku u frižider najmanje 30 minuta, idealno 1 sat.

2. Posuda u nastavci za mucenje u koju ce te mutiti slatku pavlaku obavezno trebaju biti hladni.

U frižider na 15-30 minuta. U zamrzivač na 5-10 minuta. Nemojte duze da se ne smrzne. Posuda treba biti hladna a ne smrznuta.

Hladna posuda i hladna pavlaka pomažu da se bolje mute mehurići vazduha.

Dodavanje stabilizatora i šećera

3. U hladnu slatku pavlaku dodaj mleko u prahu i šećer u prahu.

4. Dodaj vanilu ako želiš aromu.

Mućenje

5. Mutiti mikserom srednjom brzinom.

Nakon 2–3 minuta pavlaka će početi da se zgušnjava.

6. Za mekani šlag za kolače i sladoled stani kada se formiraju mekani vrhovi.

Važno: Nemoj previše mutiti, inače može postati previše tečna ili zrnasta.

Korišćenje

7. Šlag odmah koristi za sladoled, torte, kolače ili kao preliv za dezerte.

8. Nije dugotrajno stabilan kao industrijski šlag, pa je najbolje servirati odmah.

Trik za ekstra čvrst šlag:

- Umesto 1 kašike mleka u prahu možeš dodati ½ kašičice gustina - kukuruznog skroba. Daje još čvršću strukturu i zadrži oblik nekoliko sati u frižideru.

Upotreba domaće slatke mlečne pavlake 

Namene domace slatke mlečne pavlake 

Whipped cream that you can immediately use for ice creams, cakes and cookies.

Ingredients (for about 200–220 ml of whipped cream): 200 ml of homemade heavy milk cream (chilled, directly from the fridge), 1 tablespoon of powdered milk (stabilizer), 1 teaspoon of powdered sugar (optional), ½ teaspoon of vanilla extract or ½ teaspoon of vanilla sugar (2-3 g).

Preparation:

Cooling 

1. Put the homemade milk heavy cream in the fridge for at least 30 minutes, ideally 1 hour.

2. The bowl with the whipping attachment in which you will whip the heavy cream must be cold.

In the fridge for 15-30 minutes. In the freezer for 5-10 minutes. Do not take too long so that it does not freeze. The bowl should be cold and not frozen.

A cold bowl and cold heavy cream help to beat the air bubbles better.

Addition of stabilizer and sugar

3. Add powdered milk and powdered sugar to the cold heavy cream.

4. Add vanilla if you want flavor.

Whipping

5. Beat with a mixer at medium speed.

After 2-3 minutes, the cream will start to thicken.

6. For soft whipped cream for cakes and ice cream, stop when soft peaks form.

Important: Do not beat too much, otherwise it may become too runny or grainy.

Using

7. Use whipped cream immediately for ice cream, cakes, plain cakes, or as a topping for desserts.

8. It is not stable for a long time like industrial whipped cream, so it is best to serve immediately.

The trick for extra stiff whipped cream:

- Instead of 1 tablespoon of powdered milk, you can add ½ teaspoon of cornstarch. It gives an even firmer structure and keeps its shape for several hours in the fridge.

Use of homemade heavy milk cream

Purposes of homemade heavy milk cream