The best way to ensure correct and uniform texture with ice cream to beat the mixture slightly and freeze quickly.
The most important thing we want is to avoid the formation of crystals of ice on everything, this can be achieved by the addition of air into the mixture, you can use the dough and freezer after 20 minutes, resulting in a aumentozangola.
Advice
Tuttdie Chill ingredients before use utensilios
Be specific with the amount of sugar, unlike many of the freezing and the mixture to the mixture and freeze hard rock
Do not place hot mix in the container to cool
Do not freeze because they are the size of the content
In refrigerator-freezer
Ingredients (serves 3-4)
200 ml milk
1 egg
40 gzucchero
120g Lindt chocolate 99% HTelencia
70ml water
140ml CREMA
7ml vanilla
Beat the eggs and sugar Adds and the hot milk while whisking.
Add the mixture into a bowl and heat without boiling about five minutes
Strain this mixture then cool
The chocolate cut into small pieces, and in another bowl of water, dissolves slowly simmer.
Add the melted chocolate mixture and mix mentioned above.
Important that we now need to be laughter enfmélange.
A volta cooled add vanilla and half the cream mix andfor 1 minute.
That place in your freezer for 20 minutes, then remove and shake (churn) for a few minutes, then back to the freezer
Delicious chocolate ice house!
This article is free to copy or distribute, in its entirety, and contains a linkhtml
The most important thing we want is to avoid the formation of crystals of ice on everything, this can be achieved by the addition of air into the mixture, you can use the dough and freezer after 20 minutes, resulting in a aumentozangola.
Advice
Tuttdie Chill ingredients before use utensilios
Be specific with the amount of sugar, unlike many of the freezing and the mixture to the mixture and freeze hard rock
Do not place hot mix in the container to cool
Do not freeze because they are the size of the content
In refrigerator-freezer
Ingredients (serves 3-4)
200 ml milk
1 egg
40 gzucchero
120g Lindt chocolate 99% HTelencia
70ml water
140ml CREMA
7ml vanilla
Beat the eggs and sugar Adds and the hot milk while whisking.
Add the mixture into a bowl and heat without boiling about five minutes
Strain this mixture then cool
The chocolate cut into small pieces, and in another bowl of water, dissolves slowly simmer.
Add the melted chocolate mixture and mix mentioned above.
Important that we now need to be laughter enfmélange.
A volta cooled add vanilla and half the cream mix andfor 1 minute.
That place in your freezer for 20 minutes, then remove and shake (churn) for a few minutes, then back to the freezer
Delicious chocolate ice house!
This article is free to copy or distribute, in its entirety, and contains a linkhtml
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