Ice cream ingredients:
Egg yolk: two.
Condensed milk: 37g
Pure water: 8g
Cream: 300g
White sugar: 25g
(The stuffing is prepared according to your own preferences)
1. First, pour the water, egg yolk and condensed milk into the pot, stir it quickly with low fire (stir it quickly) and then put it in the refrigerator to cool down.
2. Add powdered sugar to the cream and beat it until there are lines. After beating, add the frozen yolk paste, beat it evenly again with an egg beater, and finally pour it into a box and put it in the refrigerator for freezing.
Hand powder ingredients:
Glutinous rice flour: appropriate amount
Stir-fry glutinous rice flour in a pot with low heat until slightly yellow, and let it cool for later use.
Glutinous rice paste skin ingredients:
Corn starch: 30g
Butter: 40g
Shuimo glutinous rice flour: 100g
White sugar: 70g
Milk: 180ml
1. First, put all the ingredients except butter into a basin and mix well.
2. Then sieve the batter and filter out the batter residue.
3. The filtered batter is steamed for 20 minutes and cooked.
4. After steaming, add butter, which does not need to be softened in advance, and then knead the dough until the butter is completely absorbed, which has good extensibility.
5. Knead into long strips, and divide them evenly into equal-sized doses.
6. Roll it into thin skin, add ice cream and your favorite stuffing, then close your mouth and pinch it tightly, pull off the excess dough, wipe it with hand powder, and put it in a paper cup face down.
The glutinous rice paste ice cream is ready. It tastes better after being frozen for one night, and its own ingredients are more sufficient. It is satisfying to take a bite in hot summer!