Proteinberry ice cream
By VicentaLakin
It's been a long time since I got up in the morning, and I've been taking pictures of it before the sun came up. It's almost 10 o'clock, and you've been waiting for it. Let's continue to make ice cream. Four eggs split into yolk and protein. They make good ice cream. And the protein makes a lot better ice cream than pure yolk. I love this ice cream even more
Recipe Recommendations
- Animal whipped cream
- frozen berries 200g
- fine sugar 10g
- Jundu Orange 1 tablespoon
- protein
- lemon juice 1/2 teaspoon
- cold water 70g
Steps for Proteinberry ice cream
1
Eggs separate the yolk from the protein part (no yolk, water and grease) and make vanilla yolk ice cream. Put animal fresh cream in the tub and use it for a low speed of up to 67 distributions (microflow), first cooled in the fridge (summer high temperatures, at the bottom, please have some ice)
2
Refrigerated berries in the ingredients, ice-freeze, sweet sugar and gin with a fork in the mud
3
Protein shoots up some foam with an egg-pumper, then adds lemon juice, and shakes the tail of an egg-pumper at high speed to bend
4
The other side boils the water in the fabric with fine sugar to 115°C。
5
Cooked syrup slowly pours into the protein cream in a linear fashion, with high-speed bumping to eight distributions (the eggbeater shows a strong tail)。
6
Smash the berries in Italian protein cream. Finally, the pre-dumped animal cream in 3 was added to the mixture evenly. In stainless steel basins, cover the membranes into freezers for more than eight hours。Proteinberry ice cream Make Tips
If the syrup is poured too quickly in step 7, it will cause the meringue to coagulate unevenly and fail. At the same time, the syrup must reach the temperature mentioned above, otherwise it will also fail because the syrup has insufficient viscosity. (So be very careful at this point.)
The egg white is added to the hot syrup to make a firm Italian egg white cream, which uses the high temperature syrup to achieve the sterilization effect. On the other hand, because of the dense structure of the Italian egg white cream, the ice cream tastes fine. Therefore, but the heart protein does not live friends can rest assured that the consumption of Oh!
The egg white is added to the hot syrup to make a firm Italian egg white cream, which uses the high temperature syrup to achieve the sterilization effect. On the other hand, because of the dense structure of the Italian egg white cream, the ice cream tastes fine. Therefore, but the heart protein does not live friends can rest assured that the consumption of Oh!