[free trial report of bertui pe6800 version 4.0 in bread maker industry] Caramel Milk vanilla ice cream

[free trial report of bertui pe6800 version 4.0 in bread maker industry] Caramel Milk vanilla ice cream

Introduction:

"Three of the 6800, milk vanilla ice cream bread maker, of course, has to be used to make ice cream. Put the ice cream bucket in the refrigerator in advance. This time, there is no doubt that this bucket with a whole body of capacity is actually smaller than Kepu at the end of last year. I forgot about Kepu's capacity. However, in the same position, Kepu had to lift the partition on his head a little to put it in. Moreover, he was upright and hard to move. And 6800, but can easily shelter, still leave a palm distance on the top of the head. From then on, you can save some energy to lift the partition board - it's full of frozen goods. According to the instructions, the freezer should be frozen for more than 16 hours. However, there is some doubt that the following brackets indicate "it is best to freeze at night and use it during the day"? The question is, what's wrong with freezing during the day and using it at night? Is this machine not suitable for night operation? Or should we not eat too cold food like ice cream at night? The usual schedule is that ice cream is best made at night, then frozen and shaped in sleep, then take a make-up photo in bright day, and finally finish its short life.... 6800 milk cream version of ice cream recipe is really curious, only rely on milk with high water content, with cream, in the refrigerator completely frozen, will taste hard, not soft and not pleasing? Take a chance. However, pure milk ice cream will not have too high acceptance, vanilla flavor is the classic. According to the usual dosage, cut the dosage of the original formula, and get the rich surface of milk fat. As a result, milk fat accounts for more than half of 60 grams of milk. As a result, the ice cream is actually cream. The worry that milk may cause a hard taste has been reduced by more than half, and the rest is the expectation of taste... I didn't know until I used it. On the ice cream bread machine, we have to mention two problems. One is the lid. The cover doesn't seem to have much effect. As the mixing goes on, the ice cream gradually freezes, filling the gap between the mixing rod and the bottom of the barrel. As the frozen ice cream gradually thickens, the mixing rod is raised, and the cover is lifted. When it is finally completed, the cover is rickety and can't be fastened with the barrel. Second, after scraping the ice cream, the gap between the bottom of the bucket and the shaft was as expected. This place is not easy to wash, water will remain in the crevice, and the ice cream embedded in the crevice can not be completely washed out. Later, the water in the bucket was wiped dry, and the toothpick was used to pick the gap. However, the toothpick could not completely solve the problem. Finally, the paper was embedded in the gap, and the ice cream and suction tape in the gap were picked out bit by bit. Even if, in the end, there is no water or ice cream in the crevice, it is difficult to judge whether there will be residue at the bottom of the crevice. It seems that the head movement of the ice cream machine is still reasonable. If bertui can solve these problems, it should be perfect. "

Production steps:

Step 1: Materials

Step 2: pour the sugar into the cream,

Step 3: beat to 6 and distribute to thick

Step 4: cut the vanilla pods, scrape the seeds into the cream and beat well

Step 5: pour in the milk,

Step 6: stir evenly

Step 7: seal the plastic film, put it in the refrigerator, and let the temperature drop to 5-10 degrees

Step 8: take out the frozen ice cream bucket and install the base

Step 9: put in the mixing rod

Step 10: put it into the toaster and clamp it tightly

Step 11: press the menu key to select the iMix function

Step 12: set the time to 30 minutes, press the start button, and the mixing rod starts to rotate

Step 13: pour in the ice cream paste

Step 14: close the lid

Step 15: the ice cream solidifies, the mixing rod stops rotating, and the ice cream barrel is taken out

Step 16: remove the cover and mixing rod and dig out the ice cream

Step 17: put it in a cup and pile it into a mountain shape

Step 18: garnish the surface with caramel sauce

Materials required:

Animal fresh cream: 100g

Fresh milk: 62g

Sugar: 18g

Vanilla pod: 1 / 4 root

Cream Honey caramel sauce: right amount

Note: the freezing time of ice cream varies with the component size, and the component is usually used for a long time. When the ice cream solidifies, the mixing rod cannot rotate due to obstruction, so it is necessary to stop the machine in time to remove the mixing rod.

Production difficulty: simple

Craft: Skills

Production time: one hour

Taste: Vanilla