1. Formula and production method of flour paste: egg liquid100g pure milk170g soft sugar? 80 grams of low-gluten flour 160 grams? 20 grams of cassava flour, 2 grams of condensed milk and 4 grams of baking powder? 35g of melted butter.
Production method:
1. First, pour the egg liquid and pure milk into a stainless steel cup and beat evenly with an egg beater at low speed.
2. Then add soft sugar, flour, tapioca flour, condensed milk, baking powder and butter, and continue to beat. First, beat at low speed and then at medium and high speed to form yogurt-like flour paste. (Flour and cassava flour are sieved with a sieve, and parents without cassava flour can use corn starch.)
3. Wake up the batter for ten minutes, preheat the eggbeater and pour it into the batter for about five minutes. It will be cooked and the surface will be golden.
4. Roll up the baked eggs and put them into paper cups, add cream and ice cream balls, and then sprinkle with decorative particles, chocolate bars, jam, chocolate sauce, Oreo biscuits, etc.
Second, the formula and making method of cream:
Cream100g powdered sugar 6g condensed milk 2g
Production method:
Put the above materials into a stainless steel basin, beat them with an egg beater at low speed and then at high speed until they are corrugated, then turn off the egg beater and slowly lift them to see if they can be sharpened, which means they are formed.
3. Formulation and production of ice cream: 500g of pure milk or fresh milk, 2,000g of egg yolk 15-20 pieces.
300-400g of soft sugar, 3g of salt and 3g of fresh lemon juice10g.
Production method:
1, first put the egg yolk in a stainless steel basin, then add half of the sugar and half of the lemon juice, and beat the egg yolk paste with an egg beater until the volume becomes larger and the color becomes lighter and bubbles.
2. Pour the milk into a stainless steel pot, heat it, then pour in the egg yolk paste and salt just made and boil it. Turn off the fire, and keep stirring in the middle. The fire should not be too big, and stir well into a paste. Cool thoroughly for later use.
3. Pour the whipped cream into another stainless steel basin, add the remaining half of lemon juice and sugar, and beat with an egg beater at low speed and then at high speed until there are lines. Then add the egg yolk paste that has just been cooked and cooled thoroughly and mix well.
4. If you want to make different flavors, add various seasoning powders and mix well, such as taro powder, cocoa powder, matcha powder and strawberry powder.
5. Pour the flavored pulp into a container, shake it a few times, cover it with plastic wrap and freeze it. When it is used, it is dug into ice cream balls with a ball digger.