Pistachio ice cream

1

Let's break the whole egg. Let's move it. Just break it up

2

Put piston butter in the milk and boil it with a little fire

3

Sift the flour into milk with piston sauce

4

Dairy. A small fraction of the above-mentioned floured milk is mixed into melted butter and then mixed into milk. Mid-mixing (a practice of mixing proteins like twilight cake with yolk) is done to fully absorb butter into paste。

5

Sifted to clean basins where the object ' s surface is refrigerated for at least an hour (as graph) with a skin-covered film, full cooling of the butter in the paste is required to completely freeze the cooling in the paste. Otherwise, butter will float on the surface, and the skin will be greasy. When used, the paste glued to the membrane should be discarded。

6

The light cream and the pistachio fire boiled to a minimum, mixed into chocolate twice, and then sifted to a clean bowl for one night

7

The next day, take out the frozen pistachio butter and join Maskapen

8

Warm the little fire in the pot to a little hotter hand, throw a large spoon into the untaught pot, and turn the pot quickly so that it can be covered. And then quickly throw the extra pasta into the paste with a little fire. ♪ I forgot to take pictures when I was making pistachio ♪

9

You want the edges in the assembly, you can put a moose ring on the outside, and you can rub it out slowly

1. with regard to the heating of light cream, there is no problem with the passing of light cream after heating, which is frozen overnight and which is completely cooled. adding chocolate to light cream is to increase the fat content of light cream to make the light cream more stable, and adding melted kittin is what we call ice cream. 2. there is a large amount of milk in the formula, which is also the reason why the formula can fry very thin skin. if it is thinner, it can increase milk by about 50 g, and if it is thicker it can add about 50 g of flour. 3. fry, most importantly, multi-train, and boiler temperature. the temperature of the pot must be hot enough, and if there are a lot of air holes in the back, it means that the temperature is too high (as in my last assembly chart above), it means that the temperature is too low. the newbie prefers to be warm rather than low, although the temperature is too high and bad, and it's easy to make a little hot on the face, so that the high temperature can wipe the pot with a wet towel。