[vanilla chocolate milk jelly]-You Are Foodie

By Wayne
13

[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

Dark chocolate 50g（70%）

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

Step 1 . Chocolate temperature adjustment; Geely Ding tablets soaked in cold water

Step 2 . Add egg yolk to granulated sugar and stir well

Step 3 . Add milk and continue stirring

Step 4 . Pour the egg milk mixture into the milk pot and mix thoroughly and evenly

Step 5 . Heat on minimum heat until slightly viscous and clear marks appear on the surface of the scraper (approximately 75 degrees)

Step 6 . Squeeze out the softened gelatin tablets and add them to warm egg and milk batter, stirring evenly

Step 7 . Add a few drops of vanilla extract and mix well

Step 8 . Divide the English cream sauce into 2 portions, take one and put it into a mixing bowl

Step 9 . Add the temperature adjusted chocolate and slowly stir the egg beater in the middle of the mixing bowl

Step 10 . Until the chocolate is thoroughly mixed with English cream sauce

Step 11 . Take 150ml of light cream and stir until 6 portions are dispensed

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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