The practice is also very simple. You need to prepare four eggs (only yolk), two bags of pure milk and two sugars.
Put the sugar and egg yolk together and beat them with an egg beater until they are milky white. That's it. Of course, you can use chopsticks without eggbeater, but it will be very tired, hehe.
Pour the milk into the pot and bring it to a boil.
Slowly scoop the boiled milk into the beaten egg liquid and stir it while pouring. Be careful not to pour the milk into the egg liquid at once, because the eggs will be boiled and caked by the milk. )
Pour the stirred egg milk back into the pot, bring it to a slight boil, turn off the fire, and pour it into a container for cooling.
Put the cooled egg milk in the refrigerator for freezing. It is best to stir it every two hours, so there will be no ice. If you have cream at home, you can cut it about 1CM and mix it in the egg liquid, which will taste better.
I usually make it the night before, then put it in the refrigerator for one night and eat it the next day. Of course, you can also add your favorite jam or fruit. At this time, you can use your imagination to create your own unique ice cream.
How's it going? Doesn't it look good? Let's have a try. Bring a little coolness to the home in hot summer, which is delicious and healthy, and adults and children can eat with peace of mind.
Use the refrigerator to make all kinds of delicious food and collections, for fear of losing them.
jelly
Hehe, it's super simple and super delicious
Preparation: 200ml pure milk, QQ sugar 1 1 piece (the quantity determines the hardness of jelly), and a little raisins (not allowed).
Put the milk and QQ sugar together in the pot, then stir with a spoon while burning until QQ is saccharified, and then pour the liquid into the container.
Sprinkle some raisins in it. Cool and put in the refrigerator.
Because it's cooked at night, everything will be fine when it's taken out of the refrigerator in the morning.
Really good powder! ~ full of milk flavor and fresh jelly. ~ delicious.
If there is an opportunity, everyone can try it. And most importantly, it takes no time at all and is very convenient to do.
Sweet custard (the use of marshmallows has also been introduced on TV)
Material preparation: 1, milk 2, a bag of cotton candy (bagged, sold in major supermarkets) 3, fruit (variety is not limited, depending on personal preference).
Production method:
1. Pour the milk into the pot and heat it.
2. Pour the marshmallows into the pot and stir to melt.
3. After the marshmallows are completely melted, turn off the fire and pour them into the container for later use.
4. After the fruit is diced, add an appropriate amount to a container filled with milk marshmallows, and then put it in the refrigerator for 3 hours (it is best to freeze it in the freezer, not in the freezer). After 5 or 3 hours, take it out of the refrigerator and the ice cream cheese will be ready!
This ice cream cheese is characterized by:
1, and the manufacturing method is simple.
2. The ice cream cheese made is as crystal clear as jelly, and it feels like jelly when eaten in the mouth, which is slightly sweet, slippery and very delicious. (You can also add chocolate to milk to make chocolate Mu Si. )
Hong kong-style dessert double skin milk
Preparation: 500ml milk, bright milk in carton packaging is good, not too light; Two or three eggs; There is a certain amount of sugar, depending on the taste. Personally, I suggest adding more sugar
Start: first divide the milk into two or three small bowls, add sugar and stir. If there is some milk left in the two bowls, you can save it for making cappuccino. Heat the small bowl in the microwave oven for two minutes, and then cool it. Take a large bowl, peel off the egg white, add sugar and stir. Note: Egg whites must be beaten evenly. There are also skills in peeling egg whites. Knock a crack in the eggshell to let the egg white slowly leak into the bowl. Gently peel off the cold milk and pour all the small bowls of milk and egg whites into the big bowl. After the milk is poured out, the skin will sink to the bottom of the bowl. Don't break it. Stir the egg white and milk together and beat well, then pour it into a small bowl with milk skin, and the milk skin will slowly float. Then steam the milk in a pot for 10 to 15 minutes, preferably with a layer of plastic wrap on the bowl. Steamed milk cools to form a layer of milk skin, which is double skin milk. Double-skin milk tastes delicate and smooth, and can be eaten while it is hot in winter, and it is better to put it in the refrigerator for a while in summer. If you are not satisfied, sprinkle a layer of raisins, red bean paste and osmanthus on the double-skin milk, and some people make fruit, such as bananas, into fruit-flavored double-skin milk. In short, you can be creative according to your own taste.
Strawberry bean curd (practice)
Materials:
Tender tofu 1 strawberry 450g protein 2 fresh milk 1/4 cups kiwi fruit 1 condensed milk a little.
Seasoning:
Half a teaspoon of salt, half a tablespoon of corn starch and a few drops of strawberry sesame oil.
Exercise:
① Put strawberries (225g), tofu, egg white and fresh milk into a blender and mix them evenly, then take them out and mix them.
Season, put in a plate, top with strawberries and kiwi fruit, then put in the microwave oven and cook for about 3 minutes.
(2) After taking it out, pour out the water and pour in a little condensed milk.
Orange peel jelly
Materials:
1. 1 orange peel, 570g water.
2.3 oranges, 6 tablespoons orange juice, 3 tablespoons sugar and 1.5 tablespoons pearl powder.
Exercise:
1. Wash the orange, cut it in half, and dig out the pulp with a knife and spoon, leaving a complete shell (don't scrape the white part, otherwise it will be bitter).
2. Boil the orange peel and water until the fragrance overflows, and filter off the orange peel.
3. Mix the pearl powder and sugar evenly, add it to the boiled orange water for boiling, turn off the fire, add orange juice and stir evenly to reduce the temperature to 50-60℃.
4. Inject the finished product of step 3 into the shell and let it solidify.
Tip:
1. Oranges should have a complete and beautiful peel.
2. The finished product of method 3 must be cooled and thickened before pouring into the shell, otherwise the peel will absorb frozen juice and will not freeze easily.
3. This small spot not only has the aroma of peel, but also the taste of pulp particles and tendons, which makes people feel that the summer heat has been completely relieved.
Anning tofu
Materials:
1. 450g of fresh milk and 50g of whipped cream.
2. 60 grams of sugar, agar 1.5 tablespoons.
3.2 tablespoons almond syrup
4. caramel; Sugar 100g, 4 tablespoons hot water.
Exercise:
1. material 1 cooking; Mix material 2 well, add material 1, cook until dissolved, turn off the fire, add almond syrup, mix well, and put in a mold for cooling and solidification.
2. Put the sugar into the pot, stir it constantly, cook it on low heat, add hot water, cook it for about 1 min, turn off the fire and let it cool, and then it becomes caramel.
3. Cut the almond tofu into pieces and drizzle with caramel.
Tip:
1. When cooking caramel, pay attention to the high temperature when sugar dissolves, so be careful when heating water to avoid splashing.
2. Another way to eat is to add sugar water and diced fruit.
Soft and delicious steamed pudding
Materials:
1. caramel: 100g fine sugar, 35g hot water.
2. Pudding: fine sugar 130g, fresh milk 600g, a little vanilla powder, 300g eggs, a little salt and a little brandy.
Exercise:
1. Put the fine sugar of material 1 into the pot, stir and cook until it is completely dissolved, add hot water and mix well, and put it into the pudding cup while it is hot.
2. Beat the eggs evenly (don't beat them), add vanilla powder, salt and brandy and mix well.
3. Heat the fresh milk and fine sugar until the sugar is dissolved (about 50-60℃), add it into the egg liquid, mix well, filter it and put it into the pudding cup evenly.
4. Add warm water to the bottom of the baking tray and bake at the furnace temperature of 150℃/ 170℃ for about 30-35 minutes.
Little secret
1. The egg liquid must be filtered off to make the steamed pudding smooth.
2. The baking time depends on the mold size.
Plum syrup
There are two main ways to make iced sour plum soup: one is to choose fresh bayberry, preferably black and purple. Add appropriate amount of water to the pot, add bayberry after boiling, boil again, and add appropriate amount of sugar or rock sugar according to personal taste; Wait for saccharification while cooking, turn off the heat after boiling, naturally cool, put it in the refrigerator, and take it out when you want to drink.
The iced sour plum soup is a traditional refreshing drink in China, which takes dark plum as raw material. Mume is flat in gas, sour in taste and non-toxic. Iced Sour Plum Soup can relieve summer heat, relieve vexation, calm the middle energizer, cure dysentery and malaria, promote fluid production and quench thirst, eliminate phlegm and replenish essence.
Method of freezing sour plum soup 1
1, choose fresh bayberry, black and purple is the best.
2. Add a proper amount of water to the pot and bring to a boil. Add bayberry and cook.
3, boil again, according to everyone's taste, add the right amount of sugar-of course, if there is soft candy, it is better, if not, white sugar can make do.
4, while cooking, wait for the sugar to melt, boil, turn off the fire. 5. After natural cooling, put it in the refrigerator for cooling.
6. Take it out when you want to drink it.
Exercise 2
Raw material formula: 8 kg of dark plum, 50 kg of sugar, 50 g of citric acid, 0.5 kg of osmanthus fragrans/kloc-0, 30 g of saccharin, 250 g of sauce color, and 384 kg of concentrated sour plum juice 120 kg of finished product.
manufacturing method
1. Cook sour plum juice according to ingredients. First, clean the ebony, boil it in a copper pot (or aluminum pot), and filter (the remaining ebony can be soaked in boiling water and filtered) to make concentrated ebony juice.
2. Boil the sugar sauce. Firstly, sugar is dissolved to make syrup with required concentration, then the syrup is filtered to remove impurities, boiled, added with other auxiliary materials, stirred evenly, and used after cooling.
3. Mix raw materials. Pour the cooled sugar paste into the concentrated sour plum juice to make sour plum sugar paste.
4. Add ice water, or add edible ice and sand to filter water to make sour plum soup.
Exercise 2
Raw material formula: 8 kg of dark plum, 50 kg of sugar, 50 g of citric acid, 0.5 kg of osmanthus fragrans/kloc-0, 30 g of saccharin, 250 g of sauce color, and 384 kg of concentrated sour plum juice 120 kg of finished product.
manufacturing method
1. Cook sour plum juice according to ingredients. First, clean the ebony, boil it in a copper pot (or aluminum pot), and filter (the remaining ebony can be soaked in boiling water and filtered) to make concentrated ebony juice.
2. Boil the sugar sauce. Firstly, sugar is dissolved to make syrup with required concentration, then the syrup is filtered to remove impurities, boiled, added with other auxiliary materials, stirred evenly, and used after cooling.
3. Mix raw materials. Pour the cooled sugar paste into the concentrated sour plum juice to make sour plum sugar paste.
4. Add ice water, or add edible ice and sand to filter water to make sour plum soup.
On the other hand,
Boil sour plum juice according to the ingredients. Need 50 grams of ebony, 50 grams of hawthorn, 0/0g of Schisandra chinensis/kloc-,0/0g of jujube/kloc-and 0/0g of mint leaves/kloc-. If it is fresh mint leaves, add about 50 grams of rock sugar. When making, clean the ebony, hawthorn and jujube, add water to boil with Schisandra chinensis, add mint after 30 minutes and cook for 5 minutes. If it's too sour, add more sugar! Add water 1~2 times, and ice or refrigeration is the best.
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mile high slindaes
Ingredients: Nestle whipped cream 250ML, milk 200ML, a box of strawberries, 2 teaspoons of corn flour, 20 teaspoons of sugar and dried raisins.
Steps:
1. Boil some raisins in milk, then let them cool and take them out when they rise.
2. Add two teaspoons of corn starch to the milk, heat it slightly, stir it until it is slightly thick, and cool it.
3. Add sugar to Nestle whipped cream and stir with a blender.
4. Beat the fresh strawberries into paste, pour in the whipped cream and stir with a blender for a while.
5. Put all the milk paste and raisins into the cream paste and stir with a manual eggbeater.
6. Freeze in the refrigerator. Take it out after 40 minutes and stir it with an eggbeater. Watch out for raisins.
7. After another 40MIN minutes, stir for ***4 times, and you will be pleasantly surprised to find a little change every time.
8. It is very important to keep the mixer in one direction from the beginning to the later manual operation!
9. Freeze in the refrigerator for 4 hours.
Fruit dew ice cream
Ingredients: milk 400g, sugar100g, corn flour100g, sherbet (strawberry, pomegranate, almond, mint, etc.). ) and 50g whipped cream.
Technology: Pour corn flour (or gluten-rich flour) into half a cup of cold milk and stir well. Add sugar to the remaining milk and heat it together. Add the prepared corn flour and continue stirring. Boil 10 second. After the milk thickens, stir for a while from the fire. After cooling, add sherbet and whipped cream and put it in the refrigerator for solidification.
Features: Unique exoticism.
mile high slindaes
Ingredients: whipped cream (100ml) and vegetable fat whipped milk (100ml) (as simple as that! It is no problem to use full fat! )
Accessories: sugar (20g, depending on personal taste, I put less, afraid of being fat! ) vanilla powder, cocoa powder, shredded coconut (these are not necessary. )
(Nestle's whipped cream and Sanhua vegetable fat whipped cream)
Practice: 1. Add sugar to the whipped cream several times.
2. Pour the light milk into 1 and stir well.
3. According to the taste, vanilla flavor with vanilla extract, cocoa flavor with cocoa powder (my family will use ready-made Nestle chocolate condensed milk), and appropriate amount of shredded coconut. If you don't have these raw materials, you don't need to add anything, it's just as delicious.
Put it in the refrigerator, take it out half an hour later, and find that the surface layer has frozen, and the bottom layer is still liquid. Stir well and freeze. After half an hour, take it out and stir it, so there are three. My experience is that by the third time, all the liquid becomes solid, and then you can eat it. If it is not hard enough, you can continue the above steps.
Homemade ice cream cheese
Material preparation:
1, milk
2, a pack of marshmallows (bagged, sold in major supermarkets)
3. Fruit (not limited in variety, depending on personal preference)
Production method:
1. Pour the milk into the pot and heat it.
2. Pour the marshmallows into the pot and stir to melt.
3. After the marshmallows are completely melted, turn off the fire and pour them into the container for later use.
4. After the fruit is diced, add an appropriate amount to the container filled with milk marshmallows.
Freeze in the refrigerator for 3 hours (freezing in the freezer is better than freezing in the freezer).
After 5 or 3 hours, just take the ice cream cheese out of the refrigerator!
This ice cream cheese is characterized by:
1, and the manufacturing method is simple.
2. The ice cream cheese made is as crystal clear as jelly, and it feels like jelly when eaten in your mouth.
Slightly sweet, slippery and very delicious.
On a hot summer day, it must be nice to blow air conditioning at home and eat your own ice cream cheese! What are you waiting for? Why don't you try it yourself? !
Fried ice cream
This kind of ice cream tastes delicious, and it is even more delicious at night, just like a burning snow mountain, with rich wine flavor and unique flavor.
Ingredients: long cake 1 piece, 4 egg whites, 25 grams of rum, a little sugar, and an appropriate amount of ice bricks.
How to make it: If you have an oven, it is not complicated to make ice cream on the fire. Take 1 long cake (or bread) with a thickness of 5 mm, and take a few pieces for standby (the size is suitable for tightly wrapping ice bricks). Put 4 egg whites in a clean bowl, add a little sugar and stir until foaming. Take another long pot, put a cake in the middle, put in ice bricks, wrap the rest of the cakes in ice bricks, pour in egg whites and wrap them evenly. Then put half an egg shell on the egg white, bake it in the oven for half a minute, take it out, pour 25 grams of rum or brandy into the egg shell (high-quality white sprinkling is also acceptable), point it on the table, take out the egg shell, and serve.
Operation key: Before the long pot enters the oven, the oven should be heated in advance, otherwise the temperature in the box is not high and the egg white is difficult to mature. In addition, the baking time should not be too long, and the operation speed should be fast, otherwise it is easy to melt the ice bricks.
Homemade ice cream:
1. Take the yolk of 4 eggs and break it.
The supermarket has a special egg separator, which is very easy to use. The less egg yolk is stuck next to the egg yolk, the better. Egg whites are reserved for double-skin milk.
2.250mL Mengniu milk, heat it in a small pot, don't cook it, and look at the gas just coming out of the surface.
3. With low heat, slowly add the broken egg yolk while stirring until the milk and egg yolk can be completely mixed, then add 1-2 tablespoons of corn starch and continue stirring until it is completely uniform. Calm down.
4. 150g Nestle whipped cream, add 3-4 tablespoons of sugar, and beat well with an egg beater.
After the materials in 5.3 are completely cooled, slowly pour in 4.
6. Stir well with another whisk of the egg beater and put it in the refrigerator. Stir every 40 minutes.
7. You can add your favorite flavors, such as green tea, mung beans and strawberry jam. During the second or third stirring.
Homemade chocolate ice cream
1. Add 4 tablespoons of sugar to 4 egg yolks and stir clockwise until milky white, which takes about 5 to 10 minutes.
2. Pour the milk into the pot, add the chocolate (occasionally use 5 small pieces of rubber-sized milk chocolate), and stir until the chocolate is cooked, about 5 minutes.
3. Slowly pour the cooked chocolate milk into the beaten egg yolk, stirring while adding (otherwise the egg yolk will be boiled. )
4, and then cook it with a small fire, you can (this process may have an egg yolk end, it doesn't matter).
5. After cooling, put it in the refrigerator for freezing. Take it out and stir-fry it a few times. A long waiting process until there are soft sand-like small crystals. It doesn't matter.
PS: It can also be used as a milkshake when it is not completely frozen.