Ice cream

I don't like to do repetitive work all the time, and I'm always thinking about something new. But innovation is not an easy thing to do, and it's cold, easy, three times, and it's barely working. It's not so hard for me to use it to freeze it. It is said that “it is only when people do not have to bear the burden” that the problem is discovered. For the first time, I made a milk freeze, using formulas for small milk formulas, and it was only when chocolate was wrapped that I discovered that the milk freeze was too cold, the toothpicks were too soft to pick up, the chocolate was too cold, there was always a need for ground, and the chocolate shells could not be completely wrapped in the milk freeze. For the second time, it was thought that half a chocolate shell would be made of molds, that the freeze would be made of white powder, and that it would be condensed when the temperature of the cream fell to the point where the chocolate would not melt. The third time I used fish glue to make the cream, it worked. Despite its modest success, there are still shortcomings, too thin chocolate shells, too full of cream fluid, which leads to the break-up of chocolate shells, and it is hoped that I will learn my lessons from the little partners who did it。