It's best to make ice cream with crisp pulp. Gourmet Sculpture Art | Gourmet Sculpture Training | Chef Network | Cooking Network | Melon Sculpture | Ice Sculpture Knife | New School Qipai Sculpture | Zyrren, Germany
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Regarding the making of this dish, we should grasp the following key points: 1, choose puffed dairy ice cream instead of sorbet. 2, sorbet should be frozen in advance. 3, when cooking sugar, the speed must be fast. Here's how to make ice cream:
Ingredients: 2 puffed milk ice cream.
Seasoning: sugar 50g, flour 20g, dry starch 50g, baking powder 10g, custard powder 30g, salad oil 1kg, toothpick 16.
Production: 1, ice cream is evenly cut into 16 portions, and a toothpick is inserted into each portion for later use. 2. Mix flour, starch 30g, custard powder and baking powder evenly, and add salad oil 50g to make a crisp paste. 3. Set the pot on fire, add the remaining salad oil and reduce the fire to 50%. Take out the ice cream, pat it evenly with 20g of dry starch, wrap it in crisp pulp, soak it in the pot for 2 minutes until the skin turns yellow, take out the toothpick, soak it in the pot for 0.5min, and take it out. 4. While frying the ice cream, put 50 grams of oil in the wok and heat it to 40%. When the sugar melts and bubbles, quickly put it in the sorbet and wrap it evenly. After cooling, open the water table. Cooking communication network lYcFf7o%a7? \g
Features: brittle outside and cold inside. Gourmet Sculpture Art | Gourmet Sculpture Training | Chef Network | Cooking Network | Melon Sculpture | Ice Sculpture Knife | New School Qipai Sculpture | Zyrren, Germany
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The key to making: 1, the crisp paste should be wrapped with ice cream. 2. Inserting toothpicks mainly plays a fixing role to ensure that the finished product is full after frying.