A pickle popsicle
By VicentaLakin
IT'S HOT, IT'S HOT, IT'S LIKE THE WINTER'S JUST PAST AND THE SUMMER'S ABOUT TO TURN. WHEN IT'S HOT, COLD DRINKS ARE THE MOST POPULAR, ESPECIALLY FOR CHILDREN. THE VARIOUS ADDITIVES TO THE POPSICLES AND ICE CREAMS THAT ARE BOUGHT OUTSIDE ARE A LITTLE DISCONCERTING. I MADE MY OWN POPSICLE, NOT ONLY FOR FOOD, BUT ALSO FOR FOOD! LET'S DO IT TOGETHER. FEEL HEALTHY AND CREATIVE。
Recipe Recommendations
- milk 200 grams
- fresh fruit appropriate amount
- starch 1 tablespoon
- light cream 100 grams
- granulated sugar 100 grams
- honey bean appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for A pickle popsicle
1
All kinds of fruit slices or cuttin spares, and tomatoes are recommended here for broccoli and small tampons. The milk is boiled and added to the calf sugar, which is fully melted with a manual egg-beater。
2
The milk melted with sugar, while the heat was pouring into starch, it was mixed with a manual omelet to a little thick and placed on one side to cool down to room temperature。
3
The light cream is electrically hit with an egg-beater until the signage appears, and it does not disappear, as in the chart。
4
It will be poured into the distilled cream with room temperature。
5
It is evenly mixed with a manual omelet。
6
The ice popsicle mold is put in honey beans first。
7
And then it pours into a third of the freezer fluid。
8
The mangotine and the pyroclops were then added in layers。
9
Finally, popsicle fluid is added up to a level slightly below the size of the model cup, a model lid is placed and the freezer room of the refrigerator is frozen for 24 hours, and the freezer is cold enough。A pickle popsicle Make Tips
1. When pouring the popsicle mixture into the molds, be careful not to fill them to the brim, as too much will cause it to overflow during freezing.
2. The frozen popsicles will be easy to unmold after sitting at room temperature for 1-2 minutes. If you are in a rush, you can also briefly run the molds under cold water to make them easy to remove.
3. No additional sugar needs to be added to the heavy cream, because the sugar content in the milk is already sufficient.