How to make ice cream cake and milk pudding

Pudding is a semi-congealed frozen dessert made of eggs and custard, similar to jelly. Here's how to make ice cream pudding that I brought you, welcome to read.

Ingredients

Ice cream 250g whole milk 250g

Excipients

Agar, 3 g, sugar, 10 g

A pinch of water. Steps to prepare ice cream pudding1.Bubble the agar soft and set aside.

2.Soften the ice cream and mix well with milk and sugar.

3.A small amount of water is added to the soaked agar and heated until the agar dissolves.

4.Pour the ice cream slurry from step 2 into the agar and stir until the sugar is completely dissolved.

5.Pour the solution into a pudding container, refrigerate and serve until the pudding is solidified.

IngredientsGelatin 1 slice milk 150ml

Three tablespoons of ice cream and an appropriate amount of condensed milk.

Garnish sugar to taste.

Steps to prepare matcha ice cream pudding1.Gledin cold water soak soft.

2.Microwave the milk, add the gelatin slices and stir until the gelatin slices are completely melted.

3.Place the ice cream in the step 2 mixture and stir carefully to combine.

4.Pour into a glass mug and let cool slightly and refrigerate.

5.Drizzle an appropriate amount of condensed milk on the surface, sprinkle with crushed sugar grains and serve.

Tips: Ice cream can be flavoured to your liking. The volume of milk and ice cream is about 300ml.

Dish name: Milk pudding.

Ingredients: 2 eggs, 250ml milk, 40g sugar, a few drops of lemon juice (can be omitted).

The steps are as follows: beat the eggs;

Add sugar (it is best to use caster sugar for sugar, as it is easier to melt and does not need to be static.) If you use white sugar, let it sit for a few minutes);

Add milk and lemon juice;

Cover the pot and steam for about 15 minutes (wrap it in plastic wrap and insert a toothpick into the plastic wrap). Garnish with some dried fruits;

Supplements: The finished batter is best strained through a strainer.

Rice cooker to make cakes:

Ingredients: 70 grams of cake flour, 3 eggs, 50 grams of milk, 25 grams of blended oil, 60 grams of caster sugar, a little white vinegar.

The steps are as follows: separate the egg whites from the egg yolks and put them in two pots;

Put a little white vinegar in the egg white, then add all the sugar, whip at high speed until it is dry and foamy, and then turn to slow speed for one minute to make the egg white paste smooth and delicate;

Add the egg yolk to the blended oil and milk, and stir well with a blender on low speed;

Sift the cake flour into the egg yolk liquid and continue to stir well with a blender;

Take one-third of the whipped egg whites and add them to the egg yolk batter, scrape them with a rubber and mix evenly, then pour all the batter back into the whipped egg whites, and mix evenly with a spatula to form a cake batter;

The rice cooker is first air-boiled, and when it jumps to the insulation lamp, pour the cake batter into the rice cooker with non-stick oil paper at the bottom, and shake out large bubbles with a light drop;

Press the button on the rice cooker, cover the air outlet of the rice cooker with a towel, and wait until the rice cooker jumps to keep warm;

After keeping warm for 20 minutes, press the cooking button again, then jump to the heat preservation and wait for another 20 minutes, repeat again, the whole heat preservation process is in 60 minutes, do not open the lid halfway, open the lid again after 60 minutes, fork the middle with a toothpick, the toothpick is clean after it comes out, it means that the cake is fully cooked, and you can eat it when you pour it out;

The cake is made with flour, eggs, milk, you can put as much as you want, and if you can beat a great egg white, throw it in the microwave and it's OK. The pudding is similar, but you have to use the oven, and you have to boil the caramel juice, which is amber and add more egg whites (if you can't buy gelatin). May you succeed.

If you succeed in doing it yourself, share your experience and look forward to it.

The steps of using eggs and milk candy to make small pudding ice cream are as follows: Melt the sugar, add eggs and milk, stir evenly and put it in the refrigerator, the specific steps are as follows:

1. Put the sugar in a pot over low heat and dissolve

2.When it melts into a dark color (don't go too far, you must pay attention), add hot water and stir, this is the caramel:

3.Pour the caramel into the container you prepared and put it in the refrigerator to cool for a while:

4.1 egg yolk, 120 grams of milk, 25 grams of QQ sugar, a bag of pineapple, put it together:

5.Just dissolve the QQ sugar in water (a 25-gram pack, not the 70-gram one.)egg yolk + milk + qq sugar put in a container, then put it into a pot with water, boil the water, turn off the heat, stir constantly, and it will dissolve).

6.Don't blister when it's melted, and the plane is the best:

7.Strain and pour into a container with caramel:

8.The finished product after 3 hours in the refrigerator (use a tall (8 cm) container, if it is too short, it will not look good when poured out).

Wash the milk powder with warm boiled water and stir well, put in the condensed milk, stir well and pour the spare cornstarch and sugar into the soup pot to mix, and slowly pour in the milk while stirring, and there should be no lumps in the mixture.

Then add 2 egg yolks, continue to stir well with a spoon, so that the egg yolks are well mixed with the milk, and the solution is light yellow at this time.

**, heat over medium heat, stir while heating, start very rare bubbles, with continuous heating bubbles will gradually disappear, the solution begins to become viscous, immediately change to low heat, the smaller the better.

Heat over low heat and continue to stir for 1 minute, it feels very thick, turn off the heat, let it cool until it is completely cool, stir well, pour it into the ice cream mold, put it in the refrigerator for more than 6 hours and freeze it for more than 6 hours, you need to take the ice cream mold out of the refrigerator and place it at room temperature for 3-5 minutes before it can be removed.

Method: 1. Soak the agar in warm water for 20 minutes, soak it softly, then pour it into the pot, and slowly boil it over low heat to melt it completely.

2. Pour the milk into the pot, mix it completely with the boiled agar, stir it evenly, cook it again over high heat until it boils slightly, let it cool slightly after leaving the fire, then pour it into a square container (lunch box is fine), cover the lid, put it in the refrigerator for about 1 hour, until it is completely solidified.

3. Prepare molds of various shapes, stainless steel is the best, if not, plastic biscuit molds can also be replaced. Cut the hawthorn cake into small cubes slightly larger than the mold, and then use the mold to carve out the pattern.

4. Take the plastic lunch box out of the refrigerator, gently pluck the surrounding of the milk pudding to separate it from the inner wall of the plastic lunch box, and deduct the milk pudding from the middle after the air enters.

5. Cut the milk pudding into squares, then carve out the shape with a mold, then put the model carved from the hawthorn cake into the square of the milk pudding, and put the model carved from the milk pudding into the hawthorn cake.

6. Finally, arrange the shape and put it on a plate. Drizzle with honey and serve!

The milk is not heated, put white jelly in the water, the ratio is 1 to 25, heat until it melts and is transparent, turn off the heat and other water becomes lukewarm and not hot when the milk is fused, the ratio is not more than 1 to 1, and it can be cooled naturally for 3 hours.

Ice cream cake making process:

Ingredients: 100 ml of dairy cow cheese milk, 200 grams of biscuits Seasoning: 100 grams of butter, 50 grams of yuanzhen sugar, a little lemon juice, and a few methods of cocoa powder: 1. Take out the cheese from the refrigerator and dry it for a while;

2. Put the digestive biscuits in a crisper bag and crack them into minced pieces.

3. On low heat, melt the butter, add the minced digestive biscuits, stir-fry well, and turn off the heat.

4. Add 50ml of milk to the cheese.

5. Add 50ml of milk to whipped cream.

5+ sugar + lemon juice and stir well.

7. Prepare a container, you can make several boxes, you can use other containers or cake molds.

8. The box is covered with a fresh-keeping mold, which is mainly convenient to take out later.

9. Fill the fried digested biscuits first and press them tightly.

10. Fill in the mixture in step 6 and smooth it out.

11. Sprinkle cocoa powder, put in the refrigerator and refrigerate for 2 hours or more.

12. Take out, demold, cut into pieces, and eat.

Milk pudding making process:

Ingredients: 1 box of milk pudding powder, 2 boxes of milk pudding, 2 boxes of fresh milk (400cc in total), 1 egg (yolk only).

Method:1The pudding has a good syrup in it, and it is poured into the bottom of the formed container first.

2.Combine the milk, egg yolks, and pudding powder in a small saucepan and stir well with a blender.

3.Heat the mixture, bring to a boil and cook over low heat for another 1 minute, stirring constantly as you cook.

4.Once cooked, pour into a container with the syrup and let it cool slightly.

5.Put it in the refrigerator and refrigerate for more than 1 hour.

Tiramisu ice cream cake.

Ingredients: 100 grams of caster sugar, 300 grams of water, 30 grams of freshly ground coffee, 150 grams of finger biscuits, 250 grams of Nescaine whipping cream, 200 grams of mascarpone cheese, 100 grams of rum.

Method:1Place the ground coffee in a tea bag and boil in a milk pot with water and sugar for 15 minutes. Turn off the heat and strain off the coffee grounds and let cool.

2.Take a long English cake tin or toast mold, line it with greaseproof paper around it, spread finger cookies on the bottom, and brush it with rum twice.

3.Beat the whipped cream on medium speed until thickened and clearly patterned, then add the mascarpone cheese and mix well.

4.Pour cold coffee syrup into the cheese batter, knead about 5 finger biscuits into pieces, and mix well.

5.Pour half of the cheese paste into the mold, spread a layer of finger biscuits and brush the wine twice, then pour the rest of the cheese paste into it. Smooth the surface and seal it with greaseproof paper. Freeze for more than four hours.

6.When eating, take the ice cream out of the mold, sprinkle off the oiled paper, cut it into slices, and sprinkle the surface with cocoa powder according to your preference. Leftover ice cream cakes are kept frozen in an airtight crisper for up to two weeks.

Tips: 1. If you don't have freshly ground coffee, you can use two bags of instant coffee powder instead.

2. If you don't have mascarpone cheese, you can use cream cheese instead.

3. If you don't have finger biscuits, you can use cake slices instead.

4. If there is no person you love, then you don't know what to replace, hehe.

Strawberry ice cream cake.

Ingredients: 1 vanilla chiffon cake body, garnish: appropriate amount, appropriate amount of strawberry ice cream, appropriate amount of mint leaves.

Method:1The vanilla chiffon cake base is cut horizontally into thin slices, and several small round cake bodies are pressed out with a small round model.

2.Take a glass, put a small round cake body, spread a layer of strawberry ice cream, then put in the small round cake, and repeat until the cup is 7 minutes full.

3.Finally, add strawberries and mint leaves to the top of the cake to decorate.

Milk pudding. Ingredients: 150 ml of milk, 1 egg, a pinch of sugar.

Method: Beat the eggs with sugar, add milk and beat well.

Add plastic wrap, boil the water and put it in a pot on high heat for 7 minutes.

Tips: Be sure to add plastic wrap, otherwise the eggs are holes, do you know why the eggs in the restaurant are so tender, just add plastic wrap.

You can melt the ice cream and put it in the mold first, then add some pudding powder, stir well, and then put it in the refrigerator to freeze.

Wipe the container dry, pour in enough milk and gelatin flakes, and finally remove the mold and freeze.

Ice cream pudding is actually very simple, first mix the marshmallow with the milk, and then put it in the refrigerator to freeze.