Ice cream bomb

1

Wash all kinds of dried fruit one night ahead of schedule and soak with rum. The amount of rum is less than dried fruit

2

Preparation of other materials

3

Let's get the fruit, the cherries go to the skin, the cherries go to the core, the chertins. At the same time, leach the dried fruit and dry the surface fluid;

4

Light cream + fine sugar + homemade vanilla, distributed to 7, i.e. large and clear texture

5

(a) Take a small bowl at the bottom of the arc, first on the inner mat of the bowl, and keep a film

6

Cake or bread slices

7

(b) Scroll the cake or bread in a small bowl, which can be pressed slightly to make the pieces more closely connected

8

I'll put an appropriate amount of jam on the cake or bread. I use homemade cherries and jams, which can change at will

9

A bit of light cream on the bottom

10

(a) A proper amount of fruit plume and a dry drink of fruit and fruit

11

Then you pour down a proper amount of light cream and repeat the process until it's full of 8-9, which is essentially the same as the edge

12

Finally, a piece of cake or piece of bread at the top can be slightly larger than the diameter of the bowl. The whole cake body was wrapped in a shampoo, and the bowl was put in a freezer. I've been freezing all night

13

- Preparation of shower material after the cake is completely frozen

14

(b) The early removal of frozen cakes, covered in small bowls with a warmer towel, for about a few minutes

15

- Take out the cake, remove the film

16

(a) Fixing the edges of irregularity, and putting them on the dry-line, in reserve

17

Chocolate is cut into small pieces and placed in containers

18

Milk, light cream and butter are placed in small containers that can heat microwavely, and then the microwave heats for 30 seconds to extract the mix. If not fully melted, continue heating for 30 seconds until it is fully melted and the temperature does not exceed 60 degrees

19

(b) To pour mixed liquids into chocolate shredding in a hot state

20

Cover it up. Two minutes

21

Discover, mix to fully melt chocolate, even with liquid. Chocolate should be very fine and bright at this time. If room temperature is too low and chocolates have unmelted parts, they can be removed from the hot water at no more than 60 degrees, insulated by water heating to body temperature, and continue to mix to fully melt

22

Put chocolate on ready cupcakes. If you like a brighter effect, you can do it one or two times after the first level of the shower condensed

23

If you want to decorate, you can put silver beads and so on when the chocolate is not fully condensed. Once fully condensed, you can eat it when you put it in the freezer until it is fully condensed。

1. dry fruit is chosen on the basis of preference, preferably by insulation with rum in advance. my refrigerator is basically a bottle of wine and fruit dry; 2. the cake or bread on the outer floor, which i used as a paste, is already full of dried fruit and double the taste. if not, use a normal original soft bread or a cake, as long as it's more watery. in addition, cakes or bread slices should not be cut too thin; 3. cakes or bread should be put together as seamlessly as possible, and if necessary bread can be made into small pieces, with a little pressure (without too much pressure); 4. filling the interior with light cream, with the ice cream you like, so on, is delicious. fruits can also be adjusted at will, as long as they are not easily watered out; 5. the main point to be noted when making chocolate showers is: a. to use chocolate with higher cocoa fats, no substitute cocoa fats can be used. seventy-two per cent of the fafna i used this time; b. when the chocolate melts, the temperature of the milk is kept below 60 degrees, and excessive temperatures will separate the chocolate oil and make it rougher; c. if the water heats up, the temperature of the hot water cannot exceed 60 degrees, while the temperature of the hot one is higher than the temperature of the chocolate, it is desirable to continue the mixing without the need for the insulation to melt completely. if the cooling occurs too quickly after the removal, the water can be insulated to heat again. in any case, the temperature of chocolate should not exceed 50 degrees in the course of the journey; d. the chocolate can be seen down to about 30 degrees after it has been fully melted. it's too hot to coagulate on the face of a cake. the temperature is too low to condensate too quickly; 6. the cake can be eaten as soon as it is ready or frozen in the fridge after the chocolate shower. when hospitality is provided, the warmth will be taken in advance and a little decorated。