Lead: Tanabata-domestic Valentine's Day! Beautiful day, what to send? Cell phone? Watch? Bags? Clean up? Too ott! If you can make an American chocolate cup with Italian handmade ice cream for your lover, I think it will be a super surprise! If you record and make domestic products, I think your lover will be super moved. If you have little friends, letting them be together will definitely increase the fun of wireless, which is very fun! Let's try!
Hand-made ice cream material tool
Ingredients: milk (200g), dried glucose (150g), whipped cream (250ml), lemon (half), chocolate (one big piece), small balloon (10 piece), egg yolk (3 pieces), cantaloupe (300g), and cantaloupe.
Kitchenware: juicer, eggbeater, boiling pot, classification, sweet skills, difficulty of hours.
Specific steps:
1. A * * * is divided into two steps, the first step is to make handmade Italian ice cream, and the second step is to make American chocolate cups. First of all, I want to make Italian handmade ice cream, so the raw materials!
2. Pour the vitamin inulin into the milk and boil it. Generally, there are vitamin inulin in high-end ice cream in Europe, because it can increase the stability of ice cream first, and then it is very helpful to health. It can not only supplement vitamins and minerals, but also relieve constipation, detoxify and lose weight, and stabilize blood sugar and blood lipid. So in recent years, some high-end ice creams in Europe will add vitamin inulin! Adding vitamin inulin is really good!
3. Mix sugar and 3 egg yolks into the container!
4. Send it with an eggbeater!
5. Just this water level!
6. Cool the boiled milk slightly, and then pour it into the beaten egg yolk paste three times. This step must be slow, or it will become egg drop soup! Stir while pouring milk! Because the yolk is raw now, it needs ironing, but not too hot!
7. Cut the melon into small pieces and put it in the juicer!
8. Squeeze into melon juice.
9. Pour the melon juice into the milk and egg paste just now and cook it again.
10. This process is very important. Please pay attention. It must not be too big. When the fire is on, it will become an egg flower, but it must not be too small. If the fire is too small, it will be very, very slow, and then it will be stirred until it becomes thick. If it is thick, it will become mushy, or it will taste like ice! So this one is very important! Still need patience!
1 1. Add lemon juice and stir after cooking! Then cover the pot and turn off the fire!
12. Prepare a basin of water with ice! Look carefully, there is ice in my basin!
13. Then put it in ice water! Let it cool quickly!
14. At this time, we can deliver whipped cream! Pour the whipped cream into the container!
15. Just send the whipped cream to this level! Some friends say that whipped cream is not good for hair, but in fact you don't understand. The best temperature of whipped cream is 2~6 degrees, so chilled whipped cream is very easy to send away. Pay attention to cold storage, don't freeze!
16. Then mix the whipped cream with the egg and milk liquid that was cooled before, pour it in three times, and then fully stir!
17. Stir well and pour in raisins. My raisins were soaked in water a few hours early! This tastes good! Wash and soak raisins for several hours, not too soft and not too hard! It takes about 5~6 hours to soak!
18. Then put it in the refrigerator, freeze it, take it out every 2 hours and stir it. First, it can make ice cream taste better, and second, it can prevent raisins from sinking until they are completely frozen!
19. This Italian handmade ice cream is ready and tastes quite good. To tell the truth, when I dug the ice cream ball, a mass of liquid flowed out of my mouth and fell on the table, only to find that it was saliva, hehe! Italy is far away, but it is not so difficult to eat pure Italian high-end handmade ice cream. Do it yourself! After the ice cream is made, we will make American chocolate cups!
20. To make American chocolate cups, you need to prepare small balloons, aluminum foil and chocolate!
2 1. Blow the balloon first, not too big, or your chocolate cup will be very big!
22. Wrap the cardboard with a layer of aluminum foil. This is for the finished chocolate cup!
23. Then chop up the chocolate and get ready to melt!
24. Waterproof heating.
25. Stir the chocolate after melting, pay attention to the temperature after melting, and generally control it below 30 degrees! Even lower, so it is easier to hang on the balloon, and the high temperature will blow the balloon! Watch out for collapse! It is not easy to hang up when the temperature is high!
26. Prepare some corn oil. Other things are ok, but not heavy! 27. Apply a thin layer of oil on the surface of the balloon first!
28. Keep stirring the chocolate sauce, and the temperature is below 30 degrees. Pay attention to what I said above!
29. Then put the chocolate on the aluminum foil paper as the base, and a round one will be OK! Not too much!
30. Then I began to stick chocolate on the balloon. Better eat more chocolate. Use less this time, it's easier to hang more! 3 1. Then put the balloon with chocolate on the base and put it in the freezer quickly!
32. Refrigerate for half an hour to an hour or so, then come out and puncture the balloon with a pin.
33. Pick out the punctured balloon and the chocolate cup will be finished!
34. An American chocolate cup with Italian handmade ice cream, this Tanabata, gives you and your lover great satisfaction, and the most important thing is to enjoy the making process. Sometimes material things do not mean happiness. Isn't it happier to do happy things with your family? Finally, I wish you all a good mood on Tanabata.
Tip:
1, vitamin inulin should be added in the ice cream making process. Ordinary inulin is not good enough. All high-end ice creams in Europe are added with vitamin inulin. 2, when making chocolate cups, be sure to pay attention to the temperature, the temperature is too high to hang on the balloon, and don't draw too much oil!
;