It is cream, ice cream, cream, cream! You usually use dried butter and use it to do it! ★★ This party has talked about three kinds of five kinds of ice cream making methods, which basically cover the market red square. Ice cream cream means that it can be used as a stable cream or frozen. It is used to make ice cream and ice cream cake. In the end, it's still cream. Don't ask me what it can do. What can cream do? ★★★ Light cream itself is an oil-in-water state, so the taste is not greasy, but when you add mascarpone or chocolate, it increases the oil content and presents a water-in-oil state. The taste is necessarily more greasy than pure cream! No one is perfect, only a different focus. Seeing that you need to choose the most suitable ice cream cream is a cream that is more popular in a few months, because the taste is very good, and it is not easy to change compared to whipping cream. It is very popular. Traditional ice cream is made with emulsifiers such as egg yolk or lecithin to fully emulsify a large amount of flavored cream. The amount of cream determines whether the ice cream is delicious or not. Therefore, ice cream cream is to use a lot of oil to enhance the taste of the cream, the more rich and silky, the more delicious. White chocolate is an important ingredient in providing a rich milky fragrance. No matter which ice cream cream is used, this ingredient is not lacking. Although it is not milky but has a slightly bitter taste, it is also a very delicious taste. The required materials are the recipes for this talk, and the optional materials are flexible. ★ Painting focus: ★ ★ gelatin, due to different freezing power, appropriate increase or decrease, do not make the cream into mousse, mousse can not be beaten ★ ★ ★ chocolate please use pure cocoa butter, do not use cocoa. ★★★ Mirror pectin and mirror fruit paste are not the same, domestic mirror fruit cream is not sticky enough. Conditional use of apple gum powder to make mirror pectin, unconditional please buy imported products, do not use the kind of fruit cream. Pectin is used in many places, and the output is large enough to be used in vats. Whirlpool's fondant can also replace mirror pectin. ★★★糖, eat more sweet, do not eat less, white chocolate itself has sweetness, increase or decrease as appropriate ★ send, the ice should be separated from the air to open the air conditioner, this is still cream ★ ★ other flavors please combine multi-flavor cream Look together, this side can be seasoned. A variety of flavors to prepare the cream, a paste package: https://www.xiachufang.com/recipe/102354425/★ Look carefully at the recipe, do not replace each other. Did not go to Taobao to buy. If you don't follow the whimsical plan and save trouble, don't look for me. I wrote it in great detail. Many people will not cherish the free party. I will update the valuable questions to the prescription. Any questions that are worthless will not respond. I will continue to have more online red squares, covering a lot of sales, and keep an eye on it. If you have a prescription, you don't have to practice anything. You have to do something to do it, don't look at it and use it when you can't use it. Don't remind me, I am lazy. Light cream stable sauce: https://www.xiachufang.com/recipe/102307194/ modeling hurricane cake embryo, windmill / lollipop / rainbow: https://www.xiachufang.com/recipe/102416182/net red burst Model, ice cream Xue Mei Niang: https://www.xiachufang.com/recipe/102419389/
1 Weigh 40g of white chocolate (black), add 40g of whipped cream, heat it with water, stir while hot, the temperature should not exceed 60 degrees, can not be directly burned. If the cream is warm, you can not continue to heat up, and the remaining temperature will melt. 2 melted chocolate cream and put it in the refrigerator until it freezes. ★ White chocolate is easy to break later, and the temperature storage requirements are more stringent than black. If your chocolate has been oily and agglomerated, rule out the temperature is too high. That is, the chocolate is broken, and it is not suitable for doing things when it is eaten as a jelly bean.
Take out the refrigerated chocolate cream, beat it with an egg beater, add 200g of whipped cream, and send it at low speed. Don't use high-speed egg whites and creams, it will make the organization very unstable. This is common sense, just remember.
When it was 60%, he joined Mascarpen and continued to send it to the low speed. Ice cream cream is especially suitable for making dough sandwiches, which is much better than pure whipping cream. Ice cream cream is not easy to use with light cream, but it will still be hydrated. It is recommended to use whipped cream to stabilize the surface. ★ Mascarpone cheese and cream cheese are not a thing here, don't be free to replace. The texture of Mascarpone and cream cheese is different. The simple way to make Mascarpone is whipped cream with lemon juice and 12 hours of filtration. The kitchen has many recipes for details.
Stable outside the article (a) how to add gelatin cream 250g in ice cream cream 40g chocolate gelatin 2.5g cold water amount Mascarpone 60g fine sugar add 12.5g gelatin tablets cold water soft 2 chocolate 40g Light cream 240g melted in water, do not exceed 60 degrees, add 2.5g soaked gelatin stir and melt, put in the refrigerator overnight to cool down to 4-6 ° C3 low speed hair cream, 60% hair when added Mascarpone 60g to send It will be better to finish the molding, but it will still be out of water for a long time.
Stable outside the article (2) How to add whipped cream to the ice cream cream Stable cream is a must-have artifact for summer. Adding it to normal temperature for a long time, the cream will be soft, but it will not be changed, and the pattern will not disappear easily. Suitable for OCD. Light cream 200+40g Chocolate 40g Mascarpone 60g Stable sauce amount Fine sugar Add 140g chocolate 40g cream to melt according to your taste, refrigerate in the refrigerator to solidify 2 refrigerated chocolate add appropriate amount of light cream stable sauce to break up 3 times Add a small amount of 200g of whipped cream and beat it evenly and send it. Six distributions are added to Mascarpone 60g, and the effect of water retention is very good. The cream will not be easy to water. The link to the whipped cream stable sauce is at the beginning.
Extraordinary (3) suitable for Xue Mei Niang sandwich white chocolate 15g sugar 20g cream 12g gelatin tablets 3g cream 300g cold water amount 1 gelatin cold water soft standby 2 white 15g, sugar 20g, cream 12g heated to 40 degrees, continue to stir until No particle state, add soft gelatin, continue to stir (always stir, can find someone to help, do not stop too long crust) 3 cream 300g hit 80% sandwich, add good chocolate sauce, stir at low speed Playing evenly this square is more suitable for Xue Mei Niang's stuffing. Note that because it is 80% hair before adding chocolate, it must be low speed, don't hit the residue, don't overdo it.
The stability of the extra part (four) added to the mirror pectin shaping effect is also good, the cream is firm, but the taste is very sweet. Light cream 150g white chocolate 20g gelatine tablets 2.5g mirror pectin 40g cold water amount Fine sugar add 1 gelatin cold water soft 2 whipped cream 150g and white chocolate 20g separated by water, the temperature should not exceed 60 degrees, add foaming The gelatin is stirred and melted. It is placed in the refrigerator and cooled down to 4-6 degrees. 3 After refrigerating, take it out and send it at low and medium speed. Add 60% to the mirror pectin and continue to send it.
★★★Light cream stable sauce: https://www.xiachufang.com/recipe/102307194/Ice cream Xue Mei Niang, net red explosion: https://www.xiachufang.com/recipe/102419389/multiple flavor modulation Cream, a paste package: https://www.xiachufang.com/recipe/102354425/★★★ Please use pure cocoa butter for chocolate, do not use cocoa. ★★ Cream itself is an oil-in-water state, so the taste is not greasy, but when you add mascarpone or chocolate, it increases the oil content and presents a water-in-oil state. Greasy cream! No one is perfect, only a different focus. See yourself need to choose the most suitable ★ ★ ★ mirror pectin and mirror fruit cream is not the same, the domestic mirror cream is not sticky enough. Conditional use of apple powder to make their own, if you have no conditions, please buy imported products, it is not recommended to use the kind of domestic. Pectin is used in many places, and the output is large enough to be used in vats. Whirlpool's fondant can also replace mirror pectin. Imported pectin is very expensive, don't feel that the price of pectin is low. ★★吉利丁, due to different freezing power, increase or decrease properly, do not make the cream into mousse, mousse can not whipping ★ sugar, eat more sweet, do not eat less and less ★ send, the ice should be opened by ice Air conditioning, this is still cream ★ Look carefully at the recipe, do not replace each other, do not go to Taobao to buy. By the way, the details of the steps are clearly written. Don't look for me if you don't follow the instructions. Many people will not cherish the free party. I will update the valuable questions to the prescription. Any questions that are worthless will not respond.