Do you know how to make ice cream!? Or can you make cakes? Or will you make chocolate? I d like to a

Homemade Ice Cream Ingredients: Whipping cream (100ml) Milk (100ml). Excipients:

20g of sugar, vanilla powder, cocoa powder or a little coffee. Method:1

Whipping cream is sweetened and beaten in batches. 2.Add milk to 1 and stir well.

3.Add vanilla extract according to the flavor, add cocoa powder for cocoa flavor, and add shredded coconut to the taste. If you don't have these ingredients, you don't need to add anything, and it's just as delicious.

4.Put it in the refrigerator, take it out half an hour later, and find that the surface layer has been frozen, and there is still liquid underneath. Stir them well and freeze them again.

Take it out and stir it again after half an hour, if it is three. and all the liquids become solid. If you like hard spots, freeze for a while.

First of all, you should choose better quality chocolate in the supermarket For example, Lindt has also used Dove It is better to buy large pieces and then cut the chocolate into small pieces It is said that it is better to chop them, but it is also very troublesome Put the chocolate cut into small pieces in plastic wrap Put the safety mold into a bowl Boil water in a pot Don't wait for the water to boil When the water is hot, put it in a bowl Let the chocolate melt This process can also be microwaved Be sure to melt slowly over low heat I have tried both I can Wait for the chocolate to melt Prepare the mold and plate on the cutting board If you want to put the nuts, you can mix them into the chocolate at this time, because there is plastic wrap, so you can make your own mold out of cardboard, or you can go out and buy it, put the chocolate with plastic wrap into the mold, and then put it in the refrigerator, wait for the chocolate to set, and patiently wrap the plastic wrap haha.

In addition to your love of eating, you also love to sprinkle.

Material. Meiji milk chocolate 3 pieces (150g), digestible cake 9 pieces, whipped cream 200cc, walnuts 50g, raisins 50g

Method. 1. Finely chop the chocolate into a bowl and heat it with 50 55 hot water.

2. Cut the walnuts and raisins first.

3. Put the digestive cake into a plastic bag and crush it with a rolling stick.

4. Line the baking tray with special cooking paper.

5. Heat the whipped cream in a pot over low heat until about 40, then put it in a bowl with the chocolate and stir well.

6. Put it in the refrigerator to cool for about 20 minutes.

7. Take out the chocolate from step 6 and use the bubbler to make bubbles. Stir with the processed walnuts, raisins and digestible cakes.

8. Put a cylindrical cake mold of any shape on a baking tray lined with special cooking paper, pour in the ingredients in step 7, and put it in the freezer for 2 hours.

9. After solidification, put the cake mold in step 8 on the plate, and remove the mold with a warm cloth.

Recipe description. 1.The marzipan should be softened first to avoid the situation that is not easy to break evenly.

2.When pouring chocolate sauce, the whipped cream cake should be hard enough to be iced, and the temperature of the sauce itself should not be too high, so that the finished product will be beautiful.

Material. 200 grams of marzipan, 240 grams of caster sugar, 300 grams of whole eggs, 200 grams of milk, 300 grams of cake flour, 50 grams of cocoa powder, 2 grams of baking powder, 100 grams of chocolate, 260 grams of fermented cream, filling: to taste, to taste of black cherry sauce, to garnish

Appropriate amount, appropriate amount of finger biscuits, appropriate amount of whipped cream, appropriate amount of soft chocolate, appropriate amount of almond fruit.

Method. 1.Beat the marzipan with a blender, then add caster sugar to beat, then add the whole egg in two times and beat until white.

2.Method 1: Add milk and mix well, then add the sifted low flour, cocoa powder, baking powder and mix well, then add melted chocolate and fermented cream and mix well.

3.Pour method 2 into a 6-inch baking mold, put it in the oven at 190 °C above the fire and 150 °C at 150 °C, bake for 25 30 minutes, take it out and let it cool to make the cake body.

4.Cut the cake into three slices, spread whipped cream on the first layer of cake, put the second layer of cake on the surface, smear the black cherry sauce on the surface, and then put the third layer of cake.

5.Method 4: The whole surface of the cake, after smearing the dough with whipped cream, put it in the refrigerator freezer for about 20 minutes, take it out and then use the chocolate sauce to drizzle the dough, the side of the cake is adhered to the finger biscuits sprinkled with powdered sugar, and then the surface is filled with soft chocolate in an extruded bag, squeezed out the chocolate flowers and decorated with roasted almond fruit.

Once the milk chocolate has set, pour in the white chocolate puree.

Freeze in the refrigerator and serve.

130g of dark chocolate, 10g of butter, 30ml of whipping cream, 15ml of coffee wine, appropriate amount of cocoa powder.

Method gFinely chop the chocolate, add 30ml of whipping cream, heat and stir until the chocolate is melted.

2. Add the butter after the chocolate is completely dissolved, and continue to stir until the butter is completely dissolved.

3. Add the coffee wine and stir well.

4. Put the above finished products in the refrigerator and refrigerate until solidified.

5. Use two small spoons or hands to arrange the refrigerated chocolate into small balls and put it on a plate.

6. Chop the remaining 60g chocolate, heat and stir until the chocolate melts.

7. Put the chocolate balls made in step 5 into the chocolate solution made in step 6, roll them slightly, remove them, and put them in cocoa powder.

8. Roll the chocolate balls in the cocoa powder slightly, remove them and put them on a plate.

9. Wait until all the chocolate covered with cocoa powder has hardened, and then finish.

【Chocolate flavored ice cream】

It's easy to make, and you're guaranteed to see it at a glance.

Ingredients: eggs, milk, chocolate, sugar.

1: Stir the eggs with sugar and stir well.

2) Heat the milk and chocolate in a pot (the chocolate should be cut into small pieces) 3 Slowly pour the milk into the eggs (be sure to pour slowly, and stir while pouring, otherwise it will become egg drops).

4: Put the stirred egg milk into the pot again and cook (be sure to use low heat, stirring constantly.) It's good in less than a minute).

5: Refrigerate (stirring every two hours).

Ingredients: 1 bag of Mengniu fresh milk (1 catty), 3 egg yolks, chocolate and sugar (these two things depend on your preference).

Method: 1. Add 3 egg yolks and 4 tablespoons of sugar, beat clockwise with an egg whip until milky white, about 5 to 10 minutes.

2. Pour the milk into the pot, add the chocolate (occasionally 5 small pieces of rubber-sized milk chocolate) and stir until the chocolate is boiled, about 5 minutes.

3. Slowly pour the boiled chocolate milk into the beaten egg yolk, stirring as you add it (or the egg yolk will be cooked).

4. Cook it over low heat for a little more (there may be egg yolk powder in this process, but I haven't passed the gong sieve).

5. After cooling, put it in the refrigerator and freeze it (it should be stirred with an ice cream machine before freezing, even if there is none, it will be exempted), and it should be taken out and stirred several times in the middle.

6. When it is not completely frozen, it can be drunk as a milkshake.

Ultra-low calorie chocolate ice cream! It is guaranteed that you will not only be addicted to it, but also be able to eat more and more beautifully.

I made chocolate again, and the family double-clicked to follow a wave.

Cream on the cone, chocolate, ice cream, chocolate chips, and you're done!

Chocolate ice cream, the Prince of Freezing that has taken the world by storm. It is famous all over the world for its noble and attractive appearance, indescribable deliciousness, and irresistible charm.

Ultra-low calorie chocolate ice cream! It is guaranteed that you will not only be addicted to it, but also be able to eat more and more beautifully.

Ultra-low calorie chocolate ice cream! It is guaranteed that you will not only be addicted to it, but also be able to eat more and more beautifully.

Ingredients: 1 cup whipped cream, 1 cup whole milk, 1 2 cups sugar (if you like sweetness, please increase the amount of sugar as appropriate) 4 cups cocoa powder, 4 ounces dark chocolate (about 112 grams) 2 teaspoons vanilla extract, 4 egg yolks.

Method: 1. Freeze the liner of the ice cream machine in the refrigerator for more than 24 hours in advance.

2. Cut the dark chocolate into small pieces, mix with milk and whipped cream, put it in a small pot, cook over medium heat until there is steam, turn off the heat, stir constantly, until the chocolate melts, and set aside.

3. Put the egg yolk, cocoa powder and sugar into a large bowl, beat it with a whisk until the sugar is completely melted, the color of the egg paste becomes lighter, and the volume will probably become twice the original.

4. Use a spoon to scoop in a spoonful of hot milk, add egg yolk paste, stir well, stir well, and then add a large spoon, so repeat several times, you can pour half of the remaining milk into the egg yolk paste, stir well, (this process is called "tempering" in English, and the corresponding translation cannot be found in Chinese), so as to gradually increase the temperature of the egg yolk liquid, you can avoid the overheated milk to wash the egg yolk paste into egg flower soup.

5. Finally, mix the remaining milk and egg yolk paste completely, pour it back into the pot where the milk is boiled, and slowly heat the milk paste over low heat, stirring gently.

6. At the same time, take a large bowl and fill it with 1 3 bowls of ice cubes and 1 3 bowls of water.

7. When the milk paste is heated to 75°C, remove from the heat, put it in a large bowl filled with ice cubes and water, and send it to the refrigerator to wait for the milk paste to cool through. (If you don't have a kitchen thermometer at hand, you can decide whether you can remove it from the heat according to the thickness of the milk paste, use a small spoon, stir it in the milk paste, pick it up, and if the milk paste can hang a thicker layer on the back of the spoon, it's fine.) However, this depends on experience, and it is easy to cause the milk paste to overheat or not heat enough, so it is more reliable to use a thermometer.

8. Start the ice cream machine and slowly pour in the milk paste. After 25 to 30 minutes, stop the machine, scoop the semi-frozen ice cream into the prepared container, seal it, and put it in the refrigerator for about 3 to 4 hours.