The cone skin is soft, how can it return to a crispy state?

Just put it in the refrigerator and freeze it.

Many people like the crisp taste of crisp persimmons, so can you eat crisp persimmons after they become soft? Do you need to peel crispy persimmons?

Can you eat crispy persimmons when they are soft.

If it's not bad, you can eat it.

Crispy persimmons will also slowly ripen during the placement process, so the texture will slowly soften, and this kind of soft persimmon can continue to be eaten as long as there is no rot and deterioration. This kind of soft persimmon will taste more moist and juicy, and it will taste sweeter, once the persimmon appears to be soft, it is recommended to eat it as soon as possible, because it is easy to spoil if you continue to leave it.

Do you have to peel crispy persimmons.

It is recommended to peel and eat.

The texture of crispy persimmons is relatively hard, and the texture of the outer skin is also relatively hard, so if you eat it with the skin, the taste is not very good, and it will also affect the crisp and sweet taste of the crisp persimmon. In addition, the content of tannic acid in persimmons is very high, and most of the tannic acid is concentrated in persimmon skin. So for the sake of taste and health, it is recommended that it is better to eat persimmons without peeling.

Are crisp persimmons grown naturally?

Yes. Crisp persimmon is a variety of persimmon, which is naturally grown, its taste is crisp and refreshing, very sweet, not like soft persimmon that has a smooth taste, the taste is a bit similar to apples, but with the aroma of persimmons. However, the yield of crisp persimmons is not very high, so there are many crisp persimmons on the market that are made of ordinary persimmons that have been deastringent before they become soft, and their taste is also very crisp and delicious.

How to remove astringency and become crisp and sweet.

Alcohol astringency. Coat the surface of the persimmon with a layer of alcohol or liquor, and then put the persimmon in a well-sealed place for 2 days, the alcohol can turn the insoluble tannin substance in the persimmon into soluble, thereby removing the astringency of the persimmon.

Lime water deastringent.

Prepare a tank of lime water, and then soak the persimmons in lime water, which is alkaline, which can solidify the tannic acid substances in the persimmons, thus also removing their astringency.

Warm water deastringency. Warm water accelerates the ripening of persimmons, so soaking persimmons in warm water can also help remove astringency, and soaking persimmons in water can also isolate from the air, so that more sugar can be produced under anaerobic respiration.

If the cone is soft, try freezing it in the refrigerator to get back to a crispy state.

That bucket crust is like a scone and it's baked in a mold with flour and egg water.

And that cream ice cream is the usual way to do it as follows:

1. Beat the eggs in the basin, add 30 grams of sugar and stir, add corn flour and stir carefully when the egg juice is whitened; 2. Mix the rest of the granulated sugar with whipped cream and milk in a pot, stir and heat with a wooden spoon until it is almost boiling; 3. Remove the pot from the heat, add the egg liquid little by little while stirring, stir well, move the pot to a simmer and heat until sticky; 4. Put the pot in ice water and stir to cool, add vanilla sesame oil and stir well, pour it into an ice box and put it in the freezer compartment of the refrigerator for 1 2 hours; 5. Stir and freeze 3 or 4 times repeatedly during the curing process, 6. Put a dish or ice cream cup 7 and then you can dip it in chocolate liquor.

1.Simple plain cone without oven.

Basic batter ingredients: 70 grams of whole eggs, 70 grams of caster sugar, 4 grams of cream, a little salt, 50 grams of malt water, 30 grams of water, 1 drop of vanilla extract, 70 grams of low-gluten flour Remarks: The leftover basic batter can be sealed and stored in the refrigerator; Once the crust has cooled completely, it can be stored at room temperature in an airtight jar.

1.Place the whole egg and caster sugar in a mixing bowl and stir until smooth. 2.

Add the softened cream and salt at room temperature to step 1 and stir until the cream is well combined. 3.Add water, malt and vanilla extract to step 2 and stir together until the malt is well mixed.

4.Finally, sift the cake flour into step 3 and continue stirring. 5.

Stir step 4 until the batter drips evenly and in a straight line when scooped up with a whisk. 6.Step 5: Cover the batter and refrigerate it for at least 15 minutes until the air bubbles on the surface disappear to form the basic batter.

7.Heat a frying pan over low heat, add a few drops of olive oil and rub the oil over the entire pan with a paper towel. 8.

Take a round model with an oiled inner ring and put it in a pot from step 7 and pour in an appropriate amount of step 6 basic batter. 9.Heat the batter from step 8 over low heat for about 10 seconds and pull the round model vertically.

10.Shake the pan from step 9 slightly to spread the batter evenly in a rounded shape. 11.

When small uniform bubbles appear on the surface of step 10, turn over and continue to fry until both sides are light brown. 12.Put the dough from step 11 on a paper towel, roll it up while it is hot to form a sweet cone, and let it cool slightly to set the shape.

The soft is the baking, the baking time is short!

Ingredients: The formula dosage is very easy to remember, and the method is simple.

Mix a few ingredients and stir well, then you need to whip them.

105 grams of unsalted butter, 105 grams of egg white, 105 grams of gluten flour, 100 grams of powdered sugar, salt, a small amount of vanilla extract, and 1 gram of vanilla powder or milk powder (sifted with flour).

Method: 1. Mix low powder and powdered sugar and salt, sieve and put it in a high-point container for later use.

2. Take out the butter in advance and cut it into small pieces, self-softening at room temperature, put the softened butter in a container and beat it with a whisk (to whip).

3. Pour the egg whites into the flour, powdered sugar and salt and beat well with a whisk.

4. Add step 3 to the butter, stir well with a whisk, add vanilla extract, and continue to stir well to form a sweet cone batter.

5. Preheat the pan first, wipe the pot surface with kitchen paper dipped in oil, take a little batter with a small spoon and turn it in the pot ring, the pot batter will automatically dissolve into a thin pie crust, remember to repeat the dough on the dough. When the pie crust is formed, stay for a few seconds, when the color of the pie crust ring turns slightly yellow, use a spatula to pick up the edge of the crust and take it out by hand (to avoid the deformation of the crust, it is good to hold it with 2 hands and vertical crust), immediately roll it into a cone, press the seal with your thumb to complete the shape, and then continue to do it, and then put it into a sealed bag immediately after all the cones are done. When rolling the cone, you should move quickly, otherwise the crust will harden quickly.

Take too much batter and continue to make a thin dough or use a spoon to remove the excess batter, anyway, you must repeat the dough on the dough, otherwise the dough is too thick and not delicious.

If you want to soften the crusty cone, you can smoke it with water vapor.

The fumigation of your water vapor will increase the humidity, and when the humidity increases, the skin of the crispy cone will become softer.

How do you make crispy ice cream? 150 grams of milk, 150 grams of cream, 40 grams of cheese, 20 grams of cornstarch, stir well and simmer over low heat, put it in an ice compartment and freeze it for six hours, remove it from the mold and then dip it in chocolate juice and eat.

Crispy ice cream, let's get our hands on it.

Material: Main material.

82 grams of cake flour.

Excipients: egg whites.

50 g of seasoning.

50 grams of white sugar.

50 grams of butter.

Preparation of the crispy cone.

1.Beat egg whites with sugar.

2.Add the melted butter and mix well.

3.Stir in the low flour and serve.

4.Brush the mold with a little melted butter and preheat both sides.

5.Place the batter slightly above the mold, close until the heat squeaks, change the dough and carefully fry until golden brown on both sides.

6.Take it out and style it as you like.

Preparation of the crispy cone.

1.Prepare all ingredients and seasonings.

2.Put the sugar in the egg whites and beat constantly, then pour in the butter and continue to stir 3After stirring well, pour in the cake flour and stir well, then brush a little melted butter into the mold 4

Then preheat on 2 sides, pour the batter in, close it again, and fry the noodles on another side until golden brown.

2. The ingredients and seasonings that need to be prepared for the preparation of the crispy cone: butter, eggs, sugar, flour, and crispy machine.

Preparation of the crispy cone.

1.Stir the crispy batter well, and then preheat the crispy machine in advanceThen pour the batter into it, press it for about 1 minute to open, and then take out 3Then roll it into an egg roll shape.