Recently, I made an ice cream with yogurt. The materials are simple and easy to obtain, and the production is also very easy. It is also one of the pleasures in summer to buy beautiful and interesting ice cream molds and make this easy-to-learn yogurt ice cream at home. Share the production of an ice cream today, learn this trick, and contract your ice cream all summer!
material
2 egg yolks
Sugar 32g
Yogurt 80g
200 grams of whipped cream
Practice steps
1, get the materials ready first. Yogurt needs yogurt with good fluidity. The whipped cream will be weighed when used.
2. Pour the sugar into the egg yolk bowl and beat the egg yolk with electric egg beater Expressway.
3. Beat until the volume of the yolk paste expands, and the egg liquid dripping from the egg beating head will not flatten immediately.
4. Prepare a non-stick pan and pour yogurt into the non-stick pan.
5. Heat on low heat until the yogurt bubbles away from the fire. Note that it must be a slight bubble!
6. Pour the yogurt directly into the yolk paste, open the electric egg beater and mix.
7. Pour the prepared batter back into the non-stick pan and continue to heat it on low heat. The main purpose of this is to sterilize the egg yolk. In the process, it needs to be stirred with a scraper to avoid caking at the bottom.
8. Prepare a temperature measuring gun. When the batter is heated to 80℃, you can turn off the heat and put it aside to cool before use.
9. Filter the yogurt yolk liquid and put the animal fresh cream into a container without water and oil.
10, beat the light cream with a clean whip until it is slightly solidified, and the cream is soft and textured.
1 1. Finally, mix and stir the egg yolk paste and fresh cream.
12, stir evenly, and you can see that the ice cream is in a textured state. Not particularly thin, not particularly dry. Therefore, whipped cream must be beaten with thread, and yogurt yolk paste must be thoroughly cooled before stirring.
13. Prepare disposable packaging bags and container molds. Put yogurt ice cream into a framed bag and squeeze it into a mold and container.
14, after extrusion, you can shake the mold and container to make the batter spread more evenly. Clean up the batter spilled from the ice cream mold with a small scraper.
15, you can pour some liquid yogurt into the container, and freeze it for 3 hours after it is all done. You can eat it after freezing.
Ice cream is a symbol of summer.
17, take a bite, sour and sweet yogurt ice cream, which is the taste of summer.
skill
1. Yogurt must buy yogurt with good fluidity! The taste of yogurt can be chosen at will and can be used for making. 2. Cream Everyone should buy animal cream, which is more delicious and healthier!
Dietary taboos of egg yolk
Avoid boiled eggs.
Eggs cooked for too long will form a gray-green layer of ferrous sulfide on the surface of egg yolk, which is difficult to be absorbed by human body. Protein will become hard and tough with age, which will affect appetite and be difficult to absorb.
Eggs should not be boiled with sugar.
Boiling eggs with sugar will produce a substance called glycosyl lysine due to high temperature, which will destroy the amino acid components in eggs that are beneficial to human body, and this substance has blood coagulation effect and will cause harm after entering human body. If you need to add sugar to the boiled egg, wait until it is a little cooler before adding it to stir, so the taste will not be reduced.
Scrambled eggs without monosodium glutamate
Eggs contain sodium chloride and a large amount of glutamic acid. When heated, they produce sodium glutamate, which is pure in flavor. The main component of monosodium glutamate is also sodium glutamate. If monosodium glutamate is put into scrambled eggs, it will affect the synthesis of sodium glutamate in eggs and destroy the umami taste of eggs.
Boiled eggs should not be stored after soaking in cold water.
Some people often soak boiled eggs in cold water, making use of the different thermal expansion coefficients of eggshells and protein, so that eggshells are easy to peel off, but this practice is unsanitary. Because there is a protective film on the surface of fresh eggs, the water in eggs is not volatile, which prevents the invasion of microorganisms. After the egg is cooked, the membrane on the eggshell is destroyed and some gas escapes from the air cavity inside the egg. At this time, when the egg is put into cold water, the temperature in the air cavity drops sharply and becomes negative pressure. Cold water and microorganisms can enter the egg through the pores on the eggshell and the double-layer membrane in the shell, which is easy to rot and deteriorate during storage.
There is skill in cooking well, and every dish of mine has a little trick. You can check my menu directly by searching for "Douguo"!