Скачать с ютуб 『巧克力脆皮冰淇淋大福』| "Chocolate Crispy Ice Cream Daifuku" в хорошем качестве

『巧克力脆皮冰淇淋大福』| "Chocolate Crispy Ice Cream Daifuku"

『巧克力脆皮冰淇淋大福』 材料: 麻薯皮: 糯米粉 100g、玉米澱粉20g、細砂糖45g、可可粉10g、牛奶170g、黃油10g。 內餡: 黑巧120g、淡奶油120g、淡奶油230g、細砂糖 35g。 脆皮: 黑巧150g、椰子油50g、棒果碎。 步驟: 1. 加熱的淡奶油融化黑巧 (奶油溫度不要超過80)，放涼備用。 2. 淡奶油、糖打至酸奶狀與放涼的巧克力醬混合打發。 3. 麻薯皮材料混合均勻過篩。 4. 保鮮膜包好扎孔上鍋蒸 25分鐘或者微波爐高火 3分鐘。 5. 放置不太燙後放入黃油揉勻，反复拉扯上勁。 6. 分成小劑子，撒熟粉平包餡，冷藏1小時。 7. 脆皮材料混合後淋面，拿去冷凍半小時就有冰淇淋內餡了。 "Chocolate Crispy Ice Cream Daifuku" Material: Mochi skin: 100g glutinous rice flour, 20g cornstarch, 45g caster sugar, 10g cocoa powder, 170g milk, 10g butter. Filling: 120g black chocolate, 120g whipped cream, 230g whipped cream, 35g caster sugar. Crispy skin: 150g black chocolate, 50g coconut oil, crushed stick fruit. step: 1. Melt the heated whipped cream (the temperature of the cream should not exceed 80°C), let it cool for later use. 2. Beat the whipped cream and sugar until it becomes yogurt-like, and mix with the cooled chocolate sauce. 3. Mix the mochi skin ingredients evenly and sieve. 4. Wrap the cling film and tie the holes, steam in a pan for 25 minutes or microwave on high for 3 minutes. 5. After it is not too hot, add butter and knead evenly, and pull it repeatedly. 6. Divide into small portions, sprinkle cooked flour and wrap the stuffing flat, and refrigerate for 1 hour. 7. Mix the ingredients for the crispy skin and pour it on the surface. Freeze for half an hour and the ice cream filling will be ready.