Homemade ice cream

Ingredients: light cream (100ml) Milk (100ml) .

Accessories: sugar 20g, vanilla, cocoa powder or a little coffee.

Directions:

1. Whip the light cream with sugar in batches.

2. Add milk to 1, stir well.

3. According to taste vanilla flavored with vanilla extract, cocoa flavored with cocoa powder, shredded coconut added in moderation. If you don't have these ingredients, you can not add anything, as delicious.

4. into the refrigerator, half an hour later to take out, found that the surface layer has been frozen, the following is still liquid. Stir them well and freeze again. Half an hour later and then take out and stir, as is the case three. Wait for all the liquid to become solid. If you like it harder, freeze it longer. If you like it softer, freeze it less.

Cream pudding

Ingredients:

150g of cream, 50g of milk, 200g of flour (according to their own taste)

Ingredients:

150g of sugar, 150g of eggs, 10g of baking powder, a spoonful of vanilla extract (do not add it is OK)

Tools:

Container two.

Tools:

Two containers, one electric mixer, ten molds (preferably metal molds with fast heat conduction), one steamer, one cage drawer

Preparation:

1,Cream the butter, mix the sugar together, and beat with a mixer until it is smooth.

2, beat the egg into liquid, add it to the whipped cream syrup in three parts, set aside. Key: Each time you add the egg mixture must be whisked through once, so that the resulting pudding will be smooth and flavorful!

3, flour, baking powder, milk mixed together, stirred with a mixer, add the prepared egg cream syrup, stirring evenly, and then add vanilla extract.

4, take out, knead the dough, divided into ten small pieces, this is the pudding raw material. The point is: the dough should be soft or hard to control the right degree!

5, selected ten pudding molds, brush a layer of oil on the inside, and then sprinkle a little sugar, the pudding billet into, and then use greaseproof paper to seal the mouth.

6, the mold into the cage drawer, set on the pot, with a high fire boiling water steam 30-40 minutes.

7, take out the steamed pudding, squeeze your favorite flavors of source (cocoa sauce, strawberry sauce, applesauce, etc.) on top, and put it in the refrigerator for three to four hours. Mushrooms 5 pieces

Preparation:

1. Stir fry the flour with olive oil in a pan until it smells like toasted buns.

2. Cut the mushrooms into thin slices, mince the ham and cut the bread into cubes and set aside.

3. Fried noodles with a rolling pin rolled a few times, remove the ball, add a small amount of water into the paste.

4. Pour the milk and cream into a pot and cook over moderate heat; add the mushrooms, ham and chow mein paste, stir well and bring to a boil.

Preparation time: about 30 minutes

Creamy Spaghetti Sauce

Ingredients: 1/2 cup minced pork, 1/4 onion, 2 tbsp cream, 2 tbsp white wine, 1/4 cup diced mushrooms, 1 tbsp pasta, 1 tbsp flour, 1 cup milk, salt and pepper

Directions: (1) Prepare all the ingredients, and diced onion.

(2) Heat 1 tbsp of cream and sauté the onion and meat until cooked, then add the white wine, mushrooms, salt and pepper and set aside.

(3) Heat another 1 tbsp of cream, pour in the flour, stir well over low heat and remove from heat.

(4) Pour in the milk and stir quickly to combine, then turn on the heat to medium and cook, stirring while pouring in the sautéed ground meat, turn the heat to low and cook for about 3 to 4 minutes until thick and smooth

Pour the sauce over the cooked pasta, and put a little bit of olive oil on top of the sauce

If you don't have any, you can leave it out. p>

Ingredients: Cream (butter) 50g, salad oil, 100g of low gluten flour, 300g of milk, 600-800ml of broth (or vegetable juice), 400g of vegetables, 200g of chicken, salt, pepper

Method:

1. Vegetables cut into small pieces, boil the water and put it into a pot and cook it until it is 7 mature, then fish it out. The vegetables and soup are divided for use.

(Commonly used vegetables are onions, carrots, potatoes, pumpkin, broccoli, straw mushrooms, cabbage, etc.). When cooking vegetables, first cook carrots, potatoes, pumpkin and other hard-to-cook vegetables to 5 maturity, and then add other easy-to-cook vegetables.

2. Cut chicken into 2~3cm pieces and fry in a pan with a little salad oil until golden brown on both sides.

3. Put the cream in a hot pan, remove from the heat and use the remaining heat to melt the cream, then add the flour and sauté into a shortening.

4. Add the milk, stir quickly and evenly into the paste, then add the stock. Note: Do not add all the stock at once, depending on the consistency of the soup to adjust.

5. When the soup is ready, add the chicken pieces and vegetables (you can reserve a part of it for the final decoration) and cook for 10~15 minutes. Season with salt and pepper to taste, and adjust the consistency of the soup with milk, freshcream, or cornstarch.

6. If you want the soup to be more flavorful, add white wine or grated cheese before turning off the heat, and add parsley to taste after serving.

PS: The cream is easy to bubble and paste, so you should not use high heat, but should first heat the pot, add the cream and remove from the heat, and use the residual temperature of the pot to melt the cream (step 3). In addition to heating a little salad oil first, and then add the cream can also prevent the paste pan.

Mango Mousse Cake

Ingredients:

1. 50g of water

10g of sugar

100g of fresh mango meat

50g of lemon juice

50g of mango sauce (I use my own bread machine to do it, you can cook it yourself if you don't have a bread machine), peel the mango and cut it into cubes and heat it up until it is watery. Add half of the mango portion of sugar, cook over low heat until thickened, add a little rum or brandy before the pot tastes better.

2. milk 325 g

sugar 50 g

egg yolks 80 g

gilet flakes 20 g (softened with ice water before use, with the same amount of piscine powder to be used in the first cold milk to piscine powder, let it absorb the water and then heated)

3. whipped cream 675 g (wet foaming)

Directions:

1. Mix the water, sugar, fresh mango pulp, lemon juice, and mango sauce in Ingredient 1 and heat to boiling, remove from heat and let cool.

2. material 2 in the milk, sugar heated to 60 degrees (no thermometer on the feel of it, do not let it boil, or wait a put the yolks on the egg flower), low heat, add the yolks, fully mixed (I use egg pump) into a uniform liquid (can not have precipitation lumps, otherwise it will affect the taste, if indeed there has been a lump or egg flower, you can use a fine sieve filtering remedies), put into the soak! Good gillette slices melt, remove from the heat, cool down through the ice water (need to be stirred during cooling).

3. Mix 1 and 2 into Ingredient 3 in batches and mix to form a homogeneous paste.

4. Place a slice of cake in the bottom of the mold, fill with mousse filling, spread another slice of cake, fill with mousse filling again, smooth out, place another slice of cake, and finally fill with mousse filling until the mold is flat. Put the cake into the refrigerator until solidified, then take off the mold and decorate.

The recipe for the cake biscuits

Ingredients: 4 eggs, 120-150 g sugar, 60 ml milk, 60 ml salad oil, 1/2 tsp baking powder, 1/2 tsp salt, 100 g gluten-free flour, a few drops of white vinegar or lemon juice, or not

The method of the cake is the same as the ordinary chiffon cake, the temperature of the oven is preheated at 150 degrees Celsius, the second layer of 40 to 40 minutes, the second layer of 40 to 40 minutes, and the second layer of 40 to 40 minutes. The second layer from the bottom to the top, 40-45 minutes or so.

The milk jelly mousse

This is the same as the milk mousse filling is the same, but with the addition of jelly. The practice of jelly is very simple, I will directly use the commercially available juice to do, because it is a solid bottom cupcake mold to make, taking into account the need to release the mold, so 250ML juice with a half of a slice of gillette, to do out of the jelly a little QQ, very refreshing. The first thing you need to do is to put the yellow peach jelly liquid in the mold, and then pour in the mousse filling and put on the cake slices, and then put the cups in hot water (for a second) after solidifying, and then snap it out on the OK, and then add the crystal jelly with the soft mousse, and then it's super tasty

Strawberry Cheesecake

Ingredients:

Cake slices, one slice

Cheese Filling

1. Cream cheese 250g

2. Sugar 100g

3. Strawberries 200g

4. 1 cup of whipped cream (use light cream, the cake is just the right sweetness)

5. 1 tablespoon of ichthysol (it is recommended to double the amount of cake, otherwise the cake will be very soft)

6. 1/4 cup of lemon juice

Lime Jelly:

5.

A slice of giletto (5 grams), softened with ice water, put into the warm orange juice (about 150ML), mix until completely melted can be, when used in the frozen mousse cake drizzle.

Directions:

1. soften the cheese (because it is winter, I heat the water for a while to melt a small part), add 50 grams of sugar and beat well (a little bit of whipping can also be, I feel that the texture will be better).

2. Strawberries pureed in a blender.

3. Add another 50 grams of sugar to the whipping cream and beat until seven minutes hair.

4. Mix fish glue powder with lemon juice and heat under water until melted.

5. Next, mash in a pot, mix 1 and 2, then add 3 and mix well, and finally add 4 and mix well to make the cheese filling.

6. mousse mold with cookie crumbs + butter or with a cake slice cushion bottom, pour the cheese filling, knock a few times to the surface of the vibration, into the refrigerator until solidified, you can unmolded decorative (I use a hot towel around the method, but wringing hot towels is a painful process of drops, hot hands).