Given a paragraph about cooking, and a set of conversational question answers about the paragraph, answer a follow-up question from the paragraph. The paragraph has a prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by answer prefix 'A:'. The final followup question has a prefix 'FOLLOWUP_Q:'.

CONTEXT: No, it won't work. Michael's comment explains why. Whipping cream is not just fat and water mixed, it is fat and water emulsified. This is a big difference. If you had some special reason to do this on a regular basis, you could get it to work by adding emulsifiers. You can beat any fat with water and lecithine or xanthan and get a creamy result. As far as I know, this is how plant based cream substitutes work. But if the issue is that you just don't have whipping cream right now at home, then it is easier to go buy whipping cream than to go find emulsifiers (I buy mine online, don't know if there are brick-and-mortar B2C stores which sell them). If for some reason you absolutely can't do it in time, I would suggest using a different filling. Pastry cream works well with millefeulle, buttercream can work too, lightened with whipped eggwhites if necessary. <sep> Q: Could I add butter to single cream to make whipped/double cream? A: it won't work Q: If I added butter to single cream and whipped it, would that add enough butterfat to it to make it suitable for whipping? A: Whipping cream is not just fat and water mixed, it is fat and water emulsified Q: What is the best way to make whipping cream from cream? A: you could get it to work by adding emulsifiers Q: What are good emulsifiers to add to single cream, if I want to make whipping cream? A: lecithine or xanthan <sep> FOLLOWUP_Q: What are some sources of lecithine and xanthan?
I buy mine online, don't know if there are brick-and-mortar B2C stores which sell them

CONTEXT: It's typically a problem with large pockets of air in the dough before you bake it.For the cinnamon swirl bread, try to make sure that you're not getting air trapped when rolling it. For other loaves, you want to make sure to punch it down well after the first rise, and make sure you aren't trapping air in it if you're doing a stretch and fold when shaping it. <sep> Q: What causes gaps/holes in homemade bread? A: It's typically a problem with large pockets of air in the dough before you bake it <sep> FOLLOWUP_Q: I am making cinnamon swirl bread and how can i avoid this?
For the cinnamon swirl bread, try to make sure that you're not getting air trapped when rolling it

CONTEXT: For ramen, udon, and soba, it is not uncommon for Japanese restaurants to use multiple broths for layered flavors.My friend is from Yamagata in Japan and several of her favorite Udon places will make a sturdy broth with dashi as well as pork and chicken stocks. When I make noodles at home, I almost always start with dashi and fortify with chicken or pork stock. While the aroma of a good dashi is strong, often times it isn't solid enough to feel full-bodied. Try adding other stocks/broths and see where that gets you. Use neckbones and feet if you make your own pork stock. <sep> Q: How can I make a Japanese Restaurant style soup ? A: For ramen, udon, and soba, it is not uncommon for Japanese restaurants to use multiple broths for layered flavors <sep> FOLLOWUP_Q: How can I make it as clean and clear as in a Restaurant ?
My friend is from Yamagata in Japan and several of her favorite Udon places will make a sturdy broth with dashi as well as pork and chicken stocks