The practice is also very simple, you need to prepare 4 eggs (yolks only), two bags of milk, two sugar
The sugar and egg yolks together, with a whisk whipped, whipped into a milky white can be, this is the way. Of course you can use chopsticks if you don't have a whisk, but it will be very tiring, lol.
Pour the milk into a saucepan and boil it until it comes to a boil
Spoon the boiled milk into the beaten egg slowly, stirring as you pour. It's best to stir it every two hours so it doesn't get icy. If you have cream at home, you can cut about 1cm and stir it into the egg mixture for a stronger flavor.
I usually make it the first night, then leave it in the fridge overnight, and it's ready to eat the next day. Of course you can also serve it with your favorite jam or fruit, this is the time to use your imagination and create your own unique flavor of ice cream.
Well, it looks pretty good, so do it and try it. For the family in the hot summer to bring a touch of cool, both delicious and healthy, whether adults or children to eat with confidence.
With the refrigerator to make a variety of delicious, collection, afraid of losing
Jelly
Oh, super simple, super tasty
preparation: 200ml of milk, QQ sugar 11 (the number of how much to determine the degree of softness of the jelly ), raisins, a little bit (can not be put).
Put the milk and QQ sugar together in a pot, then stir with a spoon while boiling until the QQ sugar melts, then pour the liquid into a container
and sprinkle in a few raisins. Cool and place in the freezer.
Because I made it in the evening, everything was OK in the morning when I took it out of the fridge.
Really good powder! ~Milky and the jelly is tender. ~ So yummy.
If you have the chance, everyone can try it. And the main thing is: it doesn't take any time at all, it's easy to make.
Aromatic milk jelly (with marshmallows this method is also introduced on TV)
Materials prepared: 1, milk 2, a package of marshmallows (bags, major supermarkets are sold) 3, fruit (unlimited variety, depending on personal favorite)
Method of production:
1, the milk poured into the pot and heated
2, and then marshmallows poured into the pan Stir and melt
3, until the marshmallow completely melted off the heat into a container spare
4, the fruit cut into cubes, add the appropriate amount of milk marshmallow container, and then put into the freezer for 3 hours (preferably frozen in the freezer rather than frozen in the freezer) 5, 3 hours after the ice cream cheese from the freezer out of the ready, it is done!
This ice cream cheese is characterized by:
1, the production method is simple
2, the production of good ice cream cheese like jelly, crystal clear, eat in the mouth feeling is very much like jelly, slightly sweet, slippery, very delicious. (You can also add chocolate in the milk, made of chocolate mousse Oh)
Hong Kong-style dessert double skin milk
Prepare: 500ml milk, on the kind of carton of bright milk on the line, can not be too light; eggs two to three; sugar a number of, depending on the taste, I recommend adding more sugar.
To do: first milk into two to three small bowls, add sugar and stir. If two bowls will be left some milk, you can save to do cappuccino when the milk foam. Put the small bowls in the microwave for two minutes to cool. Take a large bowl, peel off the egg whites and whisk with sugar. Note: The egg whites must be beaten well. There is a trick to peeling the egg whites. Crack the egg shells to allow the whites to slowly leak into the bowl. Cooled milk gently pick the milk skin, the small bowl of milk all the way into the large bowl with egg whites. When the milk is finished pouring, the skins will sink to the bottom of the bowl, so don't break the skins. Stir the egg whites and milk together, beat well, and then pour into the small bowl of milk skin, milk skin will slowly float up. Then put the milk in a pot of water to steam for ten to fifteen minutes, it is best to wrap a layer of plastic wrap on the bowl. Steamed milk cooling, and a layer of milk skin, is a double skin milk. Double skin milk has a delicate and lubricious texture, you can eat it while it is hot in winter, or put it in the refrigerator for a while in summer for a better taste. If you can't get enough of it, you can sprinkle a layer of raisins, red bean paste, sweet cinnamon and so on on top of the milk, or you can puree fruits like bananas to make a fruit-flavored milk, in short, it depends on your personal taste and creativity.
Strawberry and tofu milk (recipe)
Materials:
Strawberries 450 grams in 1 piece of tofu and 2 egg whites 1/4 cup of fresh milk Kiwi fruit 1 piece of condensed milk
Seasoning:
Salt ? teaspoon of cornstarch ? tablespoon Strawberry oil a few drops of strawberry oil
Methods:
1) Put strawberries (225 grams), tofu, and egg white in a blender, Put the strawberries (225g), tofu, egg white, milk into a blender and mix well, then mix with
Seasoning, put it into a dish, decorate with strawberries and kiwi fruit on the top, then put it into the microwave oven and cook it on high heat for about 3 minutes.
② Remove from the oven, pour off the water and drizzle with a little condensed milk.
Orange Peel Jelly
Materials:
1. 1 orange peel, 570 grams of water
2. 3 oranges, 6 tablespoons of orange juice, 3 tablespoons of granulated sugar, 1.5 tablespoons of pearl powder.
How to make:
1. Wash the orange, cut it in half, and use a knife and spoon to scoop out the pulp, leaving the shell intact (don't scrape the white part, or it will have a bitter taste).
2. Boil the orange peel with water until it overflows with flavor, and strain off the peel.
3. Pearl powder and sugar mix well, add boiling orange water to cook dissolved, off the heat, add orange juice and stir well, so that the temperature down to 50-60 ℃.
4. Inject the finished product of method 3 into the shell and leave it to solidify.
Tips:
1. Choose oranges that have a beautiful and intact peel.
2. The finished product of method 3 should be cooled down and thickened before pouring it into the shell, otherwise, the peel will absorb the frozen juice and it will not be easy to be frozen.
3. This snack not only has the flavor of the peel, but also has the texture of the fruit particles and sinews, which makes the summer heat disappear.
Almond tofu
Ingredients:
1. 450g of fresh milk, 50g of whipped cream
2. 60g of sugar, 1.5 tbsp of agar
3. 2 tbsp of almond milk
4. caramel, 100g of granulated sugar, 4 tbsp of hot water
Precipes:
1. Boil Ingredient 1. 2: Mix well, add to ingredient 1, cook until dissolved, turn off the heat, then add almond milk and mix well, put into the mold to cool and solidify.
2. Put the sugar into a pot, stirring constantly, cook over low heat until dissolved, then add hot water and cook for about 1 minute, turn off the heat and leave to cool.
3. Cut the almond tofu into cubes and drizzle with caramel.
Tips:
1. Be careful when heating the water to avoid splashing.
2. Another way to eat it is with sugar water and diced fruit.
Steamed pudding
Materials:
1. caramel: 100 grams of sugar, 35 grams of hot water
2. pudding: 130 grams of sugar, 600 grams of milk, a little vanilla, 300 grams of eggs, a little salt, a little brandy.
How to make:
1. Put the sugar of ingredient 1 into a pot, cook it with constant stirring until it is completely dissolved, add hot water and mix it well, then put it into the pudding cups while it is still hot.
2. Beat the eggs (do not whip), add the vanilla powder, salt and brandy and mix well.
3. Warm the milk with granulated sugar until the sugar is dissolved (about 50-60℃), add it to the egg mixture and mix well, then strain it and put it into the pudding cups evenly.
4. Add warm water to the bottom of the baking dish and bake for about 30-35 minutes at 150℃/170℃ high heat, lower middle level.
Tips
1. Be sure to strain the egg mixture to get rid of the egg membrane, and the steamed pudding will be smoother.
2. Baking time depends on the size of the mold
Sour Plum Soup
There are two main ways to make chilled sour plum soup: one is to choose fresh prunes, with black and purple as the best. Add a suitable amount of water in the pot, boil, and then add the plums, boil again, according to personal taste, add the right amount of sugar or rock sugar; boil while waiting for the sugar to melt, boil and then close the fire, to be naturally cooled, put into the refrigerator chilled, want to drink when you can take out.
Chilled plum soup is China's traditional refreshing drink, using umeboshi as raw materials. Umeboshi is flat, sour and non-toxic. Chilled plum soup can eliminate summer heat, peace of mind, tonifying the middle, treatment of dysentery and malaria, thirst, phlegm and benefit the essence.
Chilled plum soup practice a
1, choose fresh plums, black purple for the best.
2, add the right amount of water in the pot and bring to a boil. Add the prunes and boil again.
3, boil again, according to the taste of people to add the right amount of sugar - of course, if there is sugar better, if not, sugar is also good.
4. Cook while waiting for the sugar to dissolve, bring to a boil, and close the fire. 5、After it cools naturally, put it into the refrigerator to chill.
6, when you want to drink can be taken out.
Practice two
Raw material formula: ume 8 kg, 50 kg of sugar, 50 grams of citric acid, cinnamon 1.5 kilograms, 30 grams of saccharin, 250 grams of soy sauce color, 120 kg of finished concentrated plum juice can be washed with 384 kg of sour plum soup.
Method of production
1. Boil sour plum juice according to the provisions of the ingredients. First of all, wash the plums, into the purple copper pot (or aluminum pot) boiled, filtered (the remaining plums can be added to the boiling water immersion, filtration), made of concentrated plum juice.
2. Boil sugar sauce. First dissolve the sugar, made of sugar water of the required concentration, filtered to remove impurities, and then boil, add other accessories and mix well, to be used after cooling.
3. Mix the ingredients. Pour the cooled sugar sauce into the concentrated sour plum juice to make sour plum candy sauce.
4. Add ice water, or add edible ice and sand filtered water to make sour plum soup.
Practice two
Raw material formula: 8 kg of plums, 50 kg of sugar, 50 grams of citric acid, cinnamon 1.5 kilograms, 30 grams of saccharin, 250 grams of soy sauce color, 120 kg of finished concentrated plum juice can be washed with 384 kg of sour plum soup.
Method of production
1. Boil sour plum juice according to the provisions of the ingredients. First of all, wash the plums, put into the purple copper pot (or aluminum pot) boiled, filtered (the remaining plums can be added to the boiling water immersion, filtration), made of concentrated plum juice.
2. boiling sugar sauce. First dissolve the sugar, make the required concentration of sugar water, filter to remove impurities, then boil, add other accessories and stir well, to be used after cooling.
3. Mix the ingredients. The cooled sugar sauce, poured into the thick sour plum juice, made of sour plum sugar sauce.
4. Add ice water, or add edible ice and sand filtered water to make sour plum soup.
Another,
Boil sour plum juice according to the ingredients. You need 50 grams of plums, 50 grams of hawthorn, 10 grams of schizandra, 10 grams of jujube, 10 grams of mint leaves, if it is a fresh mint leaves should add about 50 grams, rock sugar in moderation. To make it, wash the umeboshi, hawthorn and jujube, add water with schizandra and boil it for 30 minutes, then add mint and boil it for another 5 minutes. If it is too sour,add more sugar! Add water 1~2 times, add ice or refrigerate the best
==========================================
Homemade ice cream
Ingredients: 250ML Nestle Light Cream a packet of milk more than 200ML, a box of strawberries, 2 small teaspoons of cornstarch, 20 small teaspoons of sugar. Raisins such as dry
Steps:
1. Milk cook some raisins, and then cool, and so the raisins rose open fished out
2. Milk with two small spoons of cornstarch, slightly heated, stirred until slightly thick, cool
3. Nestlé Light Cream with sugar, mixer whipped.
4. Fresh drop of strawberries into a pulp into the whipped cream with a mixer for a while
5. Milk paste, raisins are put into the cream paste, with a hand whisk to stir
6. put in the refrigerator to freeze, 40MIN later, take out with a whisk to stir, pay attention to the raisins to the top of the raisins to get
7. another 40MIN, and then stir! You'll be surprised to see a little change each time
8. It's important to keep it going in one direction from the very beginning with the mixer to the later manual ones!
9.Separate into portions and freeze in the refrigerator for 4 hours
Fruity Nectar Ice Cream
Ingredients: 400g of milk, 100g of sugar, 100g of cornstarch, 100g of fruit juice (strawberries, pomegranates, almonds, mint, etc.), 50g of whipped cream.
Process: Pour cornstarch (or rich powder) into half a cup of cold milk and mix well, heat the rest of the milk with sugar, add the adjusted cornstarch and keep stirring, cook for 10 seconds, remove from the heat after the milk thickens, stir for a few moments, after cooling, mixed with fruit juice and whipped cream, put into the refrigerator, after the gelatinization of the product is ready.
Features: Uniquely exotic.
Homemade Ice Cream
Main ingredient: light cream (100ml) Vegetable fat evaporated milk (100ml) (It's as simple as that! It's perfectly fine to use full-fat!)
Accessories: sugar (20g, it all depends on personal taste, I put a little less, afraid of fat it!) Vanilla powder, cocoa powder, shredded coconut (these are not necessary.)
(Nestle's light cream and three flowers plant fat light milk)
Practice: 1. light cream and sugar whipped in batches
2. light milk and pour 1 mile, stir well.
3. According to taste vanilla flavored with vanilla extract, cocoa flavored with cocoa powder (I'll use the ready-made Nestle chocolate condensed milk at home), shredded coconut added in moderation. If you don't have these kinds of ingredients you can also add nothing, just as delicious.
4. Put them in the freezer, take them out after half an hour, and find that the surface layer has frozen, and the bottom is still liquid. Stir them well and freeze again. After half an hour and then take out and stir, as is the case three. My experience to the third time all the liquid will become solid, this time you can eat, if not hard enough, you can continue the above steps.
Homemade Ice Cream Cheese
Materials Preparation:
1, milk
2, a package of marshmallows (bags, major supermarkets are sold)
3, fruit (unlimited, depending on the type of personal favorites)
Production Methods:
1, the milk is poured into a pot of heat
2, and then the marshmallows The marshmallows into the pot and stir to melt
3, until the marshmallows completely melted off the heat into a container for spare
4, cut the fruit into cubes, add the appropriate amount of milk marshmallows in the container,
and then put into the refrigerator to freeze for 3 hours (preferably placed in the freezer in the freezer rather than in the freezer freezing)
5, 3 hours, from the freezer to take out the ice cream cheese is ready! After 3 hours, take it out of the freezer and the ice cream cheese is ready!
The characteristics of this ice cream cheese are:
1, easy to make
2, the production of ice cream cheese like jelly, crystal clear, eat in the mouth feeling is also very much like jelly,
slightly sweet, smooth, very delicious.
In the hot summer, if you can be at home while blowing the air-conditioning while eating their own handmade ice cream cheese, the feeling must be very relaxed, right? So what are you waiting for? You can try to make it yourself!
Fire Ice Cream
This ice cream is wonderful to eat, if the night is more interesting, as if the burning snow mountain, rich in wine, a unique flavor.
Raw materials and recipes: 1 long cake, 4 egg whites, 25 grams of rum, a little sugar, the right amount of ice bricks
Methods of production: If the family has an oven, homemade ice cream on fire is not complicated. Take a long cake (or bread) 1, according to the thickness of 5 mm, take a number of spare pieces (size to be able to tightly wrap the ice brick as appropriate). Place 4 egg whites in a clean bowl, add a little sugar and beat until foamy. Place a piece of cake in the center of a long bowl, put in the ice cube, wrap the rest of the cake tightly around the ice cube, pour in the egg whites and coat well. Then take half an egg shell on the egg white, into the oven to bake about half a minute and then remove, in the egg shell filled with rum or brandy 25 grams of wine (high quality white sprinkles can also be), lit on the table, fish out the egg shells, can be eaten.
The key to operation: before the long basin into the oven, the oven should be pre-baked hot, otherwise the temperature inside the box is not high, the egg white is difficult to mature. In addition, the baking time should not be too long, the operation speed should be fast, otherwise it is easy to make the ice brick melting.
Home-made ice cream:
1. Take the yolks of 4 eggs and beat them.
Supermarkets have a special egg splitter for sale, it is very good to use, the yolks next to the sticky egg green the less the better. Egg green reserved for spare double cream.
2.250mL Mengniu milk, with a small pot of heat, do not boil to boiling, see the surface just gas out.
3. low heat, stirring slowly under the beaten egg yolks into the milk and egg yolks can be completely mixed, and then add 1-2 tablespoons of cornstarch, continue to stir, until completely uniform. Cool.
4. 150g Nestle light cream, add 3-4 spoons of sugar, whip with a whisk.
5. When the result of 3 is completely cooled, pour 4 slowly.
6. Stir well with the other stirring stick of the whisk and put it in the refrigerator. Stir every 40 minutes.
7. You can add favorite flavors, such as green tea, green beans, strawberry sauce, etc. during the 2nd or 3rd stirring.
Homemade Chocolate Ice Cream
1. Beat 4 egg yolks with 4 tablespoons of sugar, clockwise until creamy, about 5 to 10 minutes.
2. Pour the milk into a saucepan, add the chocolate (I use 5 small rubber-sized pieces of milk chocolate) and stir until the chocolate cooks, about 5 minutes.
3. Slowly pour the cooked chocolate milk into the beaten egg yolks, whisking as you go (otherwise the yolks will be cooked).
4, and then a little heat to cook a little, you can (this process may have the yolk of the end of the production, it does not matter).
5, cool and put into the refrigerator to freeze, in the middle to take out several times to stir. Long waiting process, wait until there are soft sandy small crystals appear. Then it's ready.
PS: When not completely frozen, you can also drink as a milkshake.