Vanilla ice cream toast
By VicentaLakin
I wonder when the bread and ice cream have become irresistible desserts, the bread-like flaccid, the liquid that softly absorbs salty bread with sweet ice cream, and the soft and cold taste of the entrance is unforgettable. In fact, every time you do something, it's more or less for some purpose, and this time it's the same thing. It's the same thing. It's the same thing。
Recipe Recommendations
- high-gluten flour 350g
- water 200g
- white granulated sugar 40g
- salt 6G
- eggs a
- unsalted butter 10g
- yeast powder 6G
- vanilla pod a
- milk 180G
- egg yolk of 4
- soft white sugar 45G
- light cream 220g
- powdered sugar 10g
- sweetening
- roast
- a day
- ordinary
Steps for Vanilla ice cream toast
1
Add all but olive oil to the toaster for rubbing. Noodles
2
Put it in butter so that it can spread well
3
Two hours fermentation after an hour, a hole in a good face, if it doesn't bounce
4
Let's split the good ones into three
5
Extortion, flat
6
Roll-up strips into the mold
7
After the second fermentation in an hour, choose the baking mode, up and down, 170 degrees and 50 minutes
8
When the toast cools
9
Cut to square size。
10
The egg yolk is pouring into the white sugar, and it's full of it
11
To the vanilla
12
Milk pours into the pot, picks vanilla seeds out of the vanilla pot and heats them up with a little fire
13
Gradually pouring cooled milk vanilla into the yolk, while pouring it over and over
14
The mixer egg cream is waterproof and heated
15
Put cold cream into sugar powder and pass it to about six minutes, both the egg-beater and the down triangle, and mix the fresh cream into the egg milk several times (to ensure that the egg milk is cooled)
16
After full mixing into previously frozen ice cream drums and 40 minutes of electric mixing, the ice cream is poured into the container and placed in the freezer。Vanilla ice cream toast Make Tips
The cooking of milk and egg cream must wait for cooling before the next step can be taken in order to prevent ointment. The purpose of mixing ice cream is to fully integrate ice cream with air and to make it loose. It takes more time to fix the cream, but it's the only way to get a taste without ice。