This recipe is really super simple and tastes good. As long as there are three kinds of raw materials: whipped cream, yoghurt and powdered sugar, because there is more cream, no ice residue is produced, the taste is refreshing, and the milk taste is full. This basic formula can be changed into various drops. Wrap chocolate, add strawberry jam, etc. You can also make a variety of flavors such as mango, blueberry, watermelon, passion fruit and so on. This square given by charmmoli oranges can make 6 mold ice creams. If you don't understand anything, you can pay attention to the public number orange kitchen: cscf579, oranges will give you answers!
Animal whipped cream 200g is poured into an anhydrous, oil-free basin
Lightly add the sugar to the cream three times and send it! Sent to 9 distribution, because after a while to add liquid yogurt, there will be fluidity. (Of course, 7 distribution is OK, but the harder it is, the more ice cream, so you know, but you can't over-exaggerate. If you overdo it, add some flowing light cream.)
Add 100g of yogurt and mix well.
Add the right amount of raisins. (Add other jams, add according to your own taste, if you add strawberry jam, 50g will do)
Find a large silk flower ribbon in the bottle and load the creamy yogurt.
Use a piping bag to slowly squeeze the cream into the mold.
After the squeeze, it will be flat, so the shape is better.
Put it in the refrigerator and freeze it for more than 3 hours.
Take two pieces of Dove chocolate with 14g of butter, 40 degrees (the body temperature is almost the same) hot water, stir and melt (water does not boil water, otherwise it will burn the chocolate, the chocolate sauce is not shiny) If the melted chocolate is not enough Slip, can be added with a small amount of salad oil
Take a cup of cold water and put the ice cream mold into the cold water. After 1 minute, you can release the mold. It is very simple (I don't tell him most people --)
The ice cream after the cold water is released (the oranges are not smoothed after the cream is squeezed, so there are bubbles now)
Melted chocolate is evenly squeezed onto yogurt ice cream
Sprinkle chocolate on both sides, put it in the refrigerator and freeze it for 5 minutes.
Don't waste the rest of the chocolate in the bowl. The hot water is a cup of praise.
1. Cream cream must be flat after being squeezed into the mold, otherwise there will be bubbles 2. The water of the melted chocolate can not be higher than 50 degrees, otherwise the melted chocolate sauce is not shiny (not to ignore the step of gloss) 3. When melting chocolate Add butter or tasteless corn salad oil, so that the melted chocolate will be more silky. 4. The ice cream is released directly into the cold water, and the cold water is half to the mold. 5. If you don’t understand anything, you can pay attention to the public. Orange kitchen: cscf579, oranges will answer everyone!