The Muren stand up mixer gives you a special passing experience - 1 views

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  #1 kbojezhang44 on 09 Jun 20

   

  The stand up mixer simulates the planetary trajectory and quickly foams in just five minutes. Hard foaming, beating fresh milk and beating protein are all handed over to the Muren stand up mixer. Using our stand up mixer, giving you a special passing experience.

  
  

  Hairpin

  ① It takes 30 seconds to reach the fish eye bubble stage, the bubble volume is large, and the number is small;

  ② Send 1 minute and 30 seconds to reach the stage of small eye bubble. At this time, the bubble is small and the number is tight;

  ③ Send 2 minutes and 30 seconds to reach the wet foaming stage;

  ④ Pass for 3 minutes to reach the dry foaming stage.

  Whipped cream

  ① Put the unscented cream in the refrigerator at 2℃-7℃ for more than 24 to 48 hours, take it out after it is completely thawed

  Before and during creaming, the temperature should be between 2℃-7℃

  ②Send 100g of light cream in high-speed gear, and it can be done quickly in about 90 seconds.

  
  

   

  <div class="cArrow"> </div><div class="cContentInner"><p>The <a rel="noopener noreferrer" target="_blank" href="https://www.murenking.com/product">stand up mixer</a> simulates the planetary trajectory and quickly foams in just five minutes. Hard foaming, beating fresh milk and beating protein are all handed over to the Muren stand up mixer. Using our stand up mixer, giving you a special passing experience.</p><p><br /></p><p>Hairpin</p><p>① It takes 30 seconds to reach the fish eye bubble stage, the bubble volume is large, and the number is small;</p><p>② Send 1 minute and 30 seconds to reach the stage of small eye bubble. At this time, the bubble is small and the number is tight;</p><p>③ Send 2 minutes and 30 seconds to reach the wet foaming stage;</p><p>④ Pass for 3 minutes to reach the dry foaming stage.</p><p>Whipped cream</p><p>① Put the unscented cream in the refrigerator at 2℃-7℃ for more than 24 to 48 hours, take it out after it is completely thawed</p><p>Before and during creaming, the temperature should be between 2℃-7℃</p><p>②Send 100g of light cream in high-speed gear, and it can be done quickly in about 90 seconds.</p><p><br /></p></div>

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