Material preparation: 1, milk 2, a bag of cotton candy (bagged, sold in major supermarkets) 3, fruit (not limited in variety, depending on personal preference)
Production method:
1, pour the milk into the pot and heat it.
2. Pour the marshmallows into the pot and stir to melt.
3. After the marshmallows are completely melted, turn off the fire and pour them into the container for later use.
4. After the fruit is diced, add an appropriate amount into a container filled with milk marshmallows, and then put it in the refrigerator for 3 hours (it is best to freeze it in the freezer instead of in the freezer). After 5 or 3 hours, take it out of the refrigerator and the ice cream cheese will be ready!
The characteristics of this ice cream cheese are:
1, the manufacturing method is simple.
2. The made ice cream cheese is crystal clear like jelly, and it feels like jelly when eaten in the mouth, slightly sweet, slippery and very delicious. (You can also add chocolate to milk to make chocolate mousse.)
Hong kong-style dessert double skin milk
Preparation: 500ml milk, just the kind of bright milk packed in cartons, not too light; Two or three eggs; There is a certain amount of sugar, depending on the taste. Personally, I suggest adding more sugar.
Start: first divide the milk into two or three small bowls, add sugar and stir. If there is some milk left in two bowls, you can save it for making cappuccino. Heat the small bowl in the microwave for two minutes and cool it. Take a large bowl, peel off the egg white, add sugar and stir. Note: Egg whites must be evenly beaten. There are also skills in peeling egg whites. Knock a crack in the eggshell and let the egg whites slowly leak into the bowl. Gently pick the skin of the cooled milk and pour all the small bowls of milk into the big bowl with egg whites. After the milk is poured, the milk skin will sink to the bottom of the bowl. Don't break it. Stir the egg white and milk together, beat well, and then pour it into a small bowl with milk skin, and the milk skin will slowly float. Then put the milk in a pot and steam it for 10 to 15 minutes, preferably with a layer of plastic wrap on the bowl. The steamed milk cools and forms a layer of milk skin, which is double skin milk. Double-skin milk tastes delicate and smooth, so it can be eaten while it is hot in winter, and it tastes better when it is put in the refrigerator for a while in summer. If you are not satisfied, sprinkle a layer of raisins, red bean paste, sweet osmanthus and so on on on the double-skin milk, and some people make fruit, such as bananas, into fruit-flavored double-skin milk. In short, you can be creative according to your own taste.
Strawberry tofu milk
Materials:
Tender tofu 1 strawberry 450g protein 2 fresh milk 1/4 cups kiwi fruit 1 condensed milk a little.
Seasoning:
Half a teaspoon of salt, half a tablespoon of cornstarch and a few drops of strawberry sesame oil.
Practice:
① Put strawberries (225g), tofu, egg white and fresh milk into a blender and mix well. Take them out, mix the seasonings, put them into a dish, decorate the top with strawberries and kiwi fruit, then put them into a microwave oven and cook them on high heat for about 3 minutes.
(2) after taking out, pour out the water and pour a little condensed milk.
Orange peel jelly
Materials:
1. orange peel1piece, 570g of water.
2. 3 oranges, 6 tablespoons orange juice, 3 tablespoons sugar, and 0/.5 tablespoons pearl powder.
Practice:
1.Wash the orange, cut it in half, and dig out the pulp with a knife and spoon, leaving a complete shell (don't scratch the white part, otherwise it will taste bitter).
2. Boil the orange peel and water until it overflows to the fragrance, and filter off the orange peel.
3. Mix the pearl powder and sugar evenly, add it to the boiled orange water for boiling, turn off the fire, add orange juice and stir evenly to reduce the temperature to 50-60℃.
4. Inject the finished product of Step 3 into the shell and let it solidify.
Tip:
1.oranges should be selected with complete and beautiful skins.
2. The finished product of method 3 must be cooled and thick before pouring into the shell, otherwise, the peel will absorb frozen juice and will not freeze easily.
3. This small spot not only has the aroma of peel, but also the taste of pulp particles and tendons, which makes people feel completely relieved of summer heat.