Practice steps
1, prepare the ingredients, I use a large fragrant mango, the cream should be refrigerated for more than 12 hours in advance
2. Take the flesh of the mango and put it in the blender and break it repeatedly! (This is very important, the beating is not delicate enough will affect the taste and easy to ice residue) put in the refrigerator refrigeration for later
3: Add 50g sugar to the egg yolk and beat a few drops of vinegar until light yellow
4, 50g milk heat to the surface of the bubble can be turned off, while hot milk slowly poured into the beaten egg yolk liquid, while adding while stirring quickly (can not let the yolk clump)
5: Pour back into the milk pot and add a little salt, heat and stir while heating, until the liquid is slightly boiled, turn off the heat and let cool
6: Whisk the light cream to 9 distribution
7: Mix the beaten cream into the custard and mix well
8: Add the chilled mango puree and mix well
9: Pour into a clean container with a lid, freeze for more than five hours and eat
10, before eating, take it out and back to a little softer can be eaten
11, fruity aroma, no condensed milk artificial aroma, very delicious! No need to stir or ice slag, for the sake of the loved ones hurry up!
Mood story
The reason for making food is simple! It is because I can make foods that people I love, which is the motivation for me to continue to learn!