Cooking Steps

[vanilla chocolate milk jelly]

[vanilla chocolate milk jelly]

English cream sauce with rich dark chocolate, is this your exclusive dessert in summer? The silky taste is like soft ice cream. Vanilla is your love, and chocolate is your love In the yard full of flowers, gently wipe the dust from last night in the morning. Gardenia is in full bloom. This is the fragrance you are most infatuated with. It is simple and pure! You are willing to drift with the current like a seed, drift and stop. Maybe you stop and sprout in the right ditch at some time. You are waiting for someone to tap
Auxiliary Ingredients
About fresh milk jelly:Vanilla chocolate, with two colors and two flavors. You can also make it into caramel sauce, berry and coffee.Recipe changed from the most comprehensive cake textbookTips:English cream sauce = Vanilla Milk Jelly English cream sauce + Chocolate = chocolate milk jellyEgg milk paste: the heating temperature is about 75 ℃. The experience of failure tells me that the 83 ℃ egg milk paste is over heatedJilitin: the raw material is collagen from pig skin and beef bones, which is dissolved in 60-100 ℃ waterLight cream: 6 distribution status, a small amount of light cream will slip and have texture when picked up
-- Cooking Steps --
[vanilla chocolate milk jelly]
Step 1 . Chocolate temperature adjustment; Geely Ding tablets soaked in cold water
[vanilla chocolate milk jelly]
Step 2 . Add egg yolk to granulated sugar and stir well
[vanilla chocolate milk jelly]
Step 3 . Add milk and continue stirring
[vanilla chocolate milk jelly]
Step 4 . Pour the egg milk mixture into the milk pot and mix thoroughly and evenly
[vanilla chocolate milk jelly]
Step 5 . Heat on minimum heat until slightly viscous and clear marks appear on the surface of the scraper (approximately 75 degrees)
[vanilla chocolate milk jelly]
Step 6 . Squeeze out the softened gelatin tablets and add them to warm egg and milk batter, stirring evenly
[vanilla chocolate milk jelly]
Step 7 . Add a few drops of vanilla extract and mix well
[vanilla chocolate milk jelly]
Step 8 . Divide the English cream sauce into 2 portions, take one and put it into a mixing bowl
[vanilla chocolate milk jelly]
Step 9 . Add the temperature adjusted chocolate and slowly stir the egg beater in the middle of the mixing bowl
[vanilla chocolate milk jelly]
Step 10 . Until the chocolate is thoroughly mixed with English cream sauce
[vanilla chocolate milk jelly]
Step 11 . Take 150ml of light cream and stir until 6 portions are dispensed
[vanilla chocolate milk jelly]
Step 12 . Add chocolate to English cream sauce
Step 13 . Mix the chocolate milk jelly solution thoroughly and evenly (using a scraper here)
Step 14 . Take an appropriate amount of chocolate jelly and pour it into a cup as a base; Refrigerate until solidified (approximately 1-2 hours)
Step 15 . Take 150ml of remaining light cream and mix it with the remaining 1/2 English cream sauce until it reaches 6 portions
Step 16 . Take an appropriate amount and pour it into the top layer of solidified chocolate milk jelly; Repeatedly stacking in this way is sufficient
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