Moon cake ice cream(zhi yu xi yue bing bing qi lin )

Moon cake ice cream

Introduction:

"Meitian's season is always about a month earlier than the reality. As soon as mid August passed, various moon cake blogs appeared one after another. I really wanted to practice in an oven. However, after careful consideration, I still contained this idea. The baking pit is too deep. When you enter the oven, you have to enter all kinds of molds. It's a bottomless pit. Therefore, we must be careful! No oven does not mean that we should ignore the Mid Autumn Festival. We still have to make moon cakes. Today we will send you a piece of ice cream to preheat the Mid Autumn Festival. When it comes to moon cake ice cream, I think of the interesting story of the first time I ate the moon cake ice cream of the Haworth family. Before I ate it, I was stunned to see "moon cake ice cream" as "ice cream moon cake", and foolishly asked Mr. thulium, "ice cream moon cake" is it that I baked the ice cream in the moon cake? It turned out to be ridiculed by Mr. thulium. Whether it's moon cake ice cream or ice cream moon cake, its form is not novel, but the gimmick is still enough. Who says that traditional moon cakes must be eaten in Mid Autumn Festival? It's good to eat desserts in the name of Mid Autumn Festival. Moreover, compared with traditional moon cakes, ice cream moon cakes are more variable in shape and taste, and are more popular with young people and children. Today's moon cake ice cream uses my favorite homemade purple potato ice cream and dark chocolate with nut chips. You can change it into your favorite ice cream, white chocolate mixed with Matcha powder, blueberry powder and so on. The finished product will sell more beautiful. "

Production steps:

Step 1: peel and cut the purple potatoes, and steam them in the steamer.

Step 2: mash the steamed purple potatoes carefully, and it's better to pass a fine screening.

Step 3: 2 egg yolks, 50g sugar, 200ml milk, put them into the container, beat well, then transfer them to the milk pot, heat them over low heat and bring to a slight boil.

Step 4: after heating, put the cream into the mixture of milk and egg yolk and mix well.

Step 5: put the purple sweet potato paste, mix it carefully with a manual egg beater until there are no purple sweet potato particles, and freeze it in the refrigerator for about 2 hours.

Step 6: after the ice cream begins to freeze (about 2 hours), take it out and beat it with an egg beater for 2 minutes before putting it into the refrigerator. After another hour, take it out and continue to beat it with the egg beater for 2 minutes before putting it into the refrigerator. Repeat the above actions 2-3 times. At the last time, be sure to beat the ice cream liquid until the volume expands and cream is whipped, and then put it back to the refrigerator for freezing. After 5-6 hours, it can be eaten when it is completely frozen.

Step 7: break the dark chocolate into small pieces and put it in a heat-resistant container. Heat it in water until the chocolate melts.

Step 8: blanch the silicone mold with hot water in advance, and then dry it naturally before use. With the help of brush and chopsticks, the inner wall of the mold is coated with chocolate solution, and then the mold is put into the refrigerator to freeze, so that the chocolate on the inner wall of the mold solidifies. One minute later, take out the mold and check whether there is even coating or missing coating. If there is, repeat coating until the inner wall of the mold is evenly brushed with chocolate, and then put the mold into the refrigerator freezer for one minute to let the chocolate solidify rapidly.

Step 9: after the chocolate in the mold solidifies, pour in the melted ice cream liquid, the height is 3-4mm from the mold mouth, and then transfer the mold to the refrigerator freezer to let the ice cream completely solidify.

Step 10: after the ice cream is completely solidified, take out the mold, and then evenly apply a layer of chocolate solution on the surface of the ice cream with a brush, so that the layer of chocolate solution and the chocolate solution applied on the inner wall of the mold in step 2 form a closed chocolate shell, and then put it into the refrigerator again to solidify the layer of chocolate.

Step 11: edible after demoulding.

Materials required:

Dark chocolate: 200g

Purple potato: peeled 300g

Egg yolk: 2

Milk: 200g

Light cream: 180g

White granulated sugar: 50g

Note: 1. Melt chocolate bowl and mold must be dry, no water drops. Otherwise, it will affect the solidification and modeling. 2. When brushing chocolate on the mold, you can brush it several times to make the outer chocolate shell have a certain thickness.

Production difficulty: simple

Process: others

Production time: several hours

Taste: Original

Chinese PinYin : Zhi Yu Xi Yue Bing Bing Qi Lin