cream
It is one of the dairy products, which is the foamy substance that appears on the surface of the milk after heating it quietly for a long time, but without boiling, and there are many methods used to prepare it, and can get the cream is ready from the markets, which are available in many flavors, or preparation At home, in several ways and different components, and may be this cream high-fat or low-fat, depending on the components, and can prepare the cream at home, and this is what we will show below.
How to prepare the cream
Ingredients
- Three liters of whole milk.
- Six teaspoons of vinegar.
- tow big spoon of sugar.
- A cup of liquid cream.
- Half cup of powdered milk.
- One and a half tablespoons of starch.
How to prepare
- Put the powdered milk in a saucepan to boil.
- Add the vinegar and stir until the milk dissolves, until the milk is formed.
- Add the milk in a strainer until you get rid of the excess fluid, and then let the milk break aside.
- Put the cream, liquid milk, starch, and sugar in another pot on the fire.
- Mix the ingredients together until the mixture boils and cools.
- Add the skimmed milk and stir for 1 minute.
- Remove the mixture from the fire, then set aside to cool slightly.
- Leave the cream for three hours in the refrigerator.
Method of preparing Shuaibat cream
Ingredients
- Three cups of flour.
- Half a cup of corn oil.
- an egg.
- A glass of liquid milk.
- A teaspoon of baking powder.
- A pinch of salt.
- A tablespoon of vinegar.
- Teaspoon of sugar.
- Two cups of starch for individual dough.
- A cup of melted butter.
Diameter amounts
Method of preparing the diameter
- Put the sugar and water in a saucepan over high heat until the sugar dissolves, and leave to boil.
- Add the remaining ingredients and leave to simmer for a few minutes.
How to prepare
- Mix both eggs with milk, sugar, oil and vinegar well.
- Pour the flour with the baking powder and salt, add the egg mixture and stir for 8 minutes until you get a smooth, firm paste, cover it and leave it to rest for an hour.
- Roll the dough in a long cylindrical shape, then divide into 16 sections of the same size, and then cover the dough pieces with a layer of starch.
- Add each piece of dough to a size of 20 cm, then make all dough pieces of the same size, leave them aside for 10 minutes, then sprinkle the starch on each piece and place them on top of each other. Shubak until you have very thin layers.
- Cut the layers of the dough into equal size squares, then enclose each square with the spoonful of the cream and then into each piece in the shape of a triangle.
- Finish the whole amount in the same way, then put all the pieces in a butter-topped tray, pour a cup of melted butter over it, then put the Chinese in the preheated oven at 180 degrees, then leave for half an hour. Then drain the flakes with half a cup of diameter before serving.