The greatest enjoyment on a hot summer day is to have a sweet and cold cone. The crispy cone skin is full of ice cream with different flavors and colors, and eating it together with the cone skin is another unforgettable taste.
You know, you can also make your own crispy cone at home! Using a simple formula and giving full play to different creative shapes, we can not only make crispy ice cream with different emotional appeal, but also change it into delicious biscuits!
Preparation and attention
Styling tissue
Many people are afraid to try to make a crispy cone because they don't know how to shape the soft crust just fried into a beautiful cone shape. In fact, as long as you use the kitchen paper towels at home, you can make the crust into different shapes at will, but remember to think about the shape first and then make it while it is hot!
Prepare materials
The main ingredients of the crispy cone are eggs, sugar, low-gluten flour and water. Fine sugar and water malt are used instead of fine sugar alone, and a small amount of cream, salt and vanilla extract are added. The taste and fragrance will make you unforgettable! If you add a little seaweed powder or sesame seeds and nuts, you will have a professional level!
Preserve sealed cans
It's bad if the crispy skin of the creative shape cone made by yourself is softened by absorbing the moisture in the air, so you must remember to put it in a sealed can for preservation. If the weight is large, it's best to pack it in multiple cans, so as not to lose the sealing effect because you keep turning it on and off.
Make pots and pans
You don't need a special cooker to make the crispy cone. You can fry the crispy cone by choosing a pan with even and stable heating, a convenient spatula and a round mold for ordinary omelets. In addition, don't forget to put a little oil on it before use, so as not to stick the batter.
Original Sweet Cone Crispy (Quantity: 18)
Basic batter material:
Whole egg 70 grams
70 grams of fine sugar
Cream 4 grams
A little salt
Water malt 50 grams
Water 30 grams
Vanilla extract 1 drop
70 grams of low-gluten flour
Remarks: The leftover basic batter can be sealed and stored in the refrigerator. After the crispy skin of the prepared cone is completely cooled, it can be stored in a sealed can at room temperature.
Practice:
1. Put the whole egg and fine sugar into a mixing bowl and stir until uniform.
2. Put the softened cream and salt at room temperature into step 1, and continue stirring until the cream is completely and evenly mixed.
3. Add water, water malt and vanilla extract into step 2 and stir them together until the water malt is completely mixed.
4. Finally, sift the low-gluten flour into step 3 and continue stirring.
5. Stir the batter in step 4 until it drops in a uniform straight line when scooped up by an eggbeater.
6. Cover the batter in step 5, put it in cold storage, and let it stand for at least 15 minutes until the bubbles on the surface disappear to form the basic batter.
7. Heat a pan over low heat, drop a few drops of olive oil, and spread the oil evenly on the whole pan surface with a kitchen paper towel.
8. Take a round model with the inner ring oiled and put it into the pot in step 7, and pour in the basic batter in step 6.
9. After heating the batter in step 8 with low fire for about 10 second, pull up the circular model vertically.
10. Shake the pan in step 9 slightly to make the batter spread evenly in a round shape.
1 1. When uniform small bubbles appear on the surface of step 10, turn over and continue frying until both sides are light brown.
12. Take out the dough from step 1 1 and put it on a kitchen paper towel, roll it up while it is hot, and let it cool slightly and set.
Crispy ice cream (quantity: 18 portions)
material
Whole egg 70 grams
70 grams of fine sugar
Cream 4 grams
A little salt
Water malt 50 grams
Water 30 grams
Vanilla extract 1 drop
70 grams of low-gluten flour
Ice cream (taste optional) in moderation
way of doing things
1. Make the basic batter first.
2. Heat a pan with low heat, drop a few drops of olive oil, spread the oil evenly on the whole pan surface with kitchen paper towels, put it into a round model with the inner ring oiled, and pour in a proper amount of 1 basic batter.
3. After heating the batter of the method 2 with a small fire for about 10 second, pull up the round model vertically, slightly shake the pan to make the batter spread evenly in a round shape, and turn it over when even small bubbles appear on the surface.
4. Practice 3: Continue frying until both sides are light brown, and serve the dough skins. After cooling and setting slightly, take 2 dough skins and put an appropriate amount of ice cream in the middle.