Material: one kilogram of cooking oil.

Two kilos of milk powder/milk

Exercise:

mix together

spread

Cream making:

Stir eggs and sugar in a pot, add milk, stir with an egg broom when heating, boil, put in an eggbeater with cream, and add rum to make duplicate cream.

1. Divide the bought ice cream into several portions and freeze it with plastic wrap, so that each time you use it, just take out a small piece and melt it. To make an 8-inch cake, 1/4 pieces of cream is enough. I used 1/3 today, which is too much, and there are some left. )

2. Defrost the needed frozen cream (covered with plastic wrap) in the refrigerator. By the way, put the clean, oil-free and waterless big basin and the eggbeater head in the refrigerator for refrigeration.

When the ice cream melts in the cold room until there is no ice, it can be taken out and ready to be sent away.

4. Prepare a basin of ice water before beating. It is better to send cream through ice water.

5) Beat with electric egg beater at medium speed for about 10 minute, and the cream gradually turns from sticky to hard, and can be easily pulled out without falling, which is almost the same.

Because this cream already contains sugar, there is no need to add sugar. If you buy whipped cream, you should put sugar in several times as appropriate. )