Utilization of cream -- mango pulp snow mud(nai you shuang de li yong mang guo guo rou xue ni )

Utilization of cream -- mango pulp snow mud

Introduction:

"This cream was made before. It was intended to be used on the cake, but the appearance of the baked cake was not very satisfactory, so it didn't work in the refrigerator. This cream tastes like vanilla ice cream. It happens that there are two big mangoes at home. Xiao a pang doesn't like fruit at ordinary times. I think it's better to make a mango ice cream. Xiao a pang looks forward to it after listening to it. He has to eat it before it's frozen. Dizzy! There are many advantages in making your own ice cream at home. First of all, you can reduce the amount of sugar appropriately, and you don't have many additives. You can also choose your favorite fresh fruit at will. In the hot summer, hurry up and share the sweetness with your family

Production steps:

Step 1: all materials are ready

Step 2: beat egg yolk and milk evenly with electric beater

Step 3: heat the egg yolk and milk over low heat. Keep stirring. When the egg yolk paste becomes sticky and is about to boil, stop heating immediately

Step 4: immediately put the egg yolk paste into the cold water basin and keep stirring until it cools

Step 5: Chop one of the mangoes, add the condensed milk and vanilla extract into the egg yolk paste and stir well

Step 6: put the egg yolk paste into the soybean milk machine and stir it with the juice function button (this step is mainly to make the mango become muddy and blend well with the egg yolk paste, which can be omitted if there is a cooking machine)

Step 7: dice the remaining mango

Step 8: put the diced mango into the egg yolk paste and stir well

Materials required:

Cream: 300g

Egg yolk: 2

Condensed milk: 10g

Vanilla extract: a few drops

Mango: 500g

Pure milk: 1 bag

Note: cream has been very sweet, my family does not like too sweet taste, so this process in addition to adding a little condensed milk, no sugar, like sweet friends, you can add some sugar in the second step. Method of cream: 100g butter, 50g powdered sugar, 20g condensed milk, 1g4 spoonful vanilla essence, 10g milk, 2 tablespoons milk (about 30ml), 15g honey, 80g light cream, and 10g lemon juice. Method: 1. Soften the butter, add powdered sugar, beat it with electric egg beater for 5 minutes to make it very bulky. 2. Add vanilla essence, condensed milk, honey, lemon juice, and rum at one time to continue stirring Beat evenly. 3. After stirring evenly, add milk and light cream and continue to beat until the cream is smooth and delicate

Production difficulty: simple

Craft: Skills

Production time: half an hour

Taste: Fruity

Chinese PinYin : Nai You Shuang De Li Yong Mang Guo Guo Rou Xue Ni