Five grain liquid chocolate ice cream
By VicentaLakin
In my childhood memory, five grain fluids are one of Grandpa's three favorite white wines (the other two are the “push table” and “Sword Nam Chun”). The soybeans, rice, sorghum, rice, sorghum, and twigs, which are soybeans, rice, and soybeans, as well as fragrances, odours, imported gins, clean throats, tweeds, and fine, meet the requirements of the soybeans. Inspired by a well-known hotel buffet in Hong Kong, this five-food liquid (52 degrees) black chocolate (85 degrees pure) ice cream (no ice cream machine version) was launched。
Recipe Recommendations
- Premium milk powder 30 grams
- egg yolk of 3
- whipped cream 200 grams
- dark chocolate 50 grams
- water 100 grams
- fine sugar 50 grams
- Wuliangye 15 grams
- sweetening
- cook
- ten minutes
- simple
Steps for Five grain liquid chocolate ice cream
1
First, a review of the main materials. Chocolates are free to choose more milk-intensive chocolates, but individuals are less inclined to recommend cocoa powder because it is easy to untangle during the production process。
2
High energy -- Advertising time is the only country in the world where legislation does not allow antibiotics and oxytocin to be administered to cows, and the quality of Medallion milk produced in Winnipeg (Mann Province) in Canada is absolutely trustworthy. Medallion milk powder, which uses low-temperature dehydration processes, preserves the maximum value of milk per se in nutritional value and minimizes the taste of fresh Canadian milk when mixed with constant water to form a liquid state. People over 2 years of age (including adults) can eat。
3
Chocolate smashed in the bowl。
4
Milk mixed to form liquids and heat up to boil and pour on chocolate. It is then quickly strangled with a razor to blend milk and chocolate。
5
The dissolved chocolate milk is then poured into the milk pan, heating again to bubbles。
6
On the other hand, the eggs were given 50 grams of fine sugar。
7
The state of the break is that all materials are mixed and the egg plasma is slightly yellow。
8
The right hand holds the egg-beater, while the left hand “slowly” smashes freshly boiled chocolate milk into the egg fluid. I'm sure it'll be easy. If it wasn't for egg yellow, it'd be cooked。
9
The chocolate egg cream was again (third time) poured into the milk pan, heating it with a small fire while stabbing the liquid with a razor. We're going to have to check the viscerality of the omelet with a razor, and when we find that the omelet begins to stick in solid form, we can stop heating. And then we can pour the five grains into the egg cream。
10
Creaming cream into a wet bubble (i.e., a tiny downside hook)
11
We can mix egg cream with cream
12
They are then moved into the box and will be frozen for six hours。
13
THANKS TO AN OLDER GENERATION, I'VE BEEN GIVEN A SET OF GERMAN CUISINE-WMF COOKS, AND THIS ICE CREAM SPOON WORKS VERY WELL。
14
Enjoy the finished product. Welcome to ChubbyLensFive grain liquid chocolate ice cream Make Tips
With regard to the various types of ice cream practices, which I myself like most for the time being, the key to this is the holding of the third boiled egg. The reason why ice cream eats ice cream is that the process of boiling egg milk does not evaporate the water sufficiently, but the sense of ice cream that remains in ice cream solution。