Is the milk ice in shaved ice made of condensed milk or cream? How should novices make delicious shaved ice? Have you ever eaten shaved ice? The food that people love and hate this summer has been controversial. Love is that it can help us calm down quickly. What I hate is that this kind of food will ruin my stomach if I am not careful. But there is some shaved ice here. You can also make shaved ice at home.

The practice of shaved ice with milk

First, put sago in water and cook for 25 minutes or half an hour, then keep it transparent. If there are small white spots in it, it means it is not cooked. After the cold water matcha milk jelly is cooked: pour the milk, cream sugar and condensed milk into the pot and cook until it is slightly boiled. Pour the matcha powder into a small bowl, add some milk and matcha powder and stir until it melts. Pour them back into the pot. Boil until it is slightly boiling, add gelatin, stir gelatin to melt, pour it into a plate and put it in the refrigerator (gelatin is softened with cold water first)

Matcha ball: mix glutinous rice flour, matcha powder, condensed milk and sugar evenly, slowly pour into warm water, stir until it doesn't stick to your hands, knead into balls by hand, soak mung beans overnight and steam for about 20-30 minutes. Pour in some sugar, mango diced cantaloupe and so on. Put half the ingredients except fruit at the bottom, break the frozen milk into crushed ice with a silk eraser, then put the ingredients in a circle and pour condensed milk on it.

Coffee ice cream

Ingredients: milk powder 100g, sweetened condensed milk 100g, cream 75g, 2 eggs, sugar 125g and coffee 25g.

The preparation method comprise adding sugar into egg, and stir; Put coffee in water, heat it to boiling, and then filter it with gauze; Put milk powder and sweetened condensed milk into coffee solution, and heat and dissolve until boiling; Gradually add the cooked milk powder, condensed milk and coffee into the sugar and egg liquid and stir evenly; Put into a pot for slight heat, and keeping the temperature at 70-75 DEG C; Continuously stir and gradually reduce the temperature until the lubricating oil has a certain consistency, and use a fine screen; Freeze in the refrigerator. Stir constantly during freezing to thicken the ice cream gradually. The volume is increased by 30%-50%. It can be eaten after freezing.

Put purified water in the refrigerator and freeze it into ice cubes in advance. Put the ice cubes into Hamilton Michi wall-breaking machine. Turn on the power and select the third ice scraping function. At the end of the 60-second program, I opened the lid of the cup and saw that all the ice cubes were beaten into small ice beads with uniform size and did not melt.