Panda Ice Cream Cake

Name: Panda Ice Cream Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 40g Caster sugar; 15g Salad oil; 80g Low-gluten flour; 400g Light cream; Some Strawberry jam; 100g dark chocolate; a little Color candy; A pinch (or mini Oreo cookies) Wangzai Steamed Bun

by Looking for Peach Blossom Island

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

After Children's Day, the weather is even more unscrupulous, and you will be sweaty if you sit still, so my kids always "suggest" I want to eat ice cream, which is understandable. Children are only greedy for delicious food. Mothers should think more about it. Considering that cold drinks and ice creams bought outside are the hardest hit areas of "trans fatty acids", it is better to make them yourself.

It happens to have this Baicui pink chef machine, which is used to whip animal whipped cream to make ice cream. It is very convenient and fast. Not only does it have no additives, but it can also be matched with your favorite jam or fruit to make different flavors. In addition to whipping cream, this chef machine can also be used to whipped eggs and make cake cups, like I did to make the cute "panda ice cream cake" shape, children like it too much. In fact, this is also a little "mind" of being a mother, so that when you eat it with cake, jam and ice cream, it will not be too cold to stimulate the stomach, and it will be enough to cool down and relieve gluttons. Let's take a look at the practice.
The indicated amount can make 4-6 ice cream cakes, and the mold is Xuechu Baoermeike silicone mold. "

Ingredients

2 pcs Egg
40g Caster Sugar
15g Salad Oil
80g Low-gluten Flour
400g Light Cream
Some Strawberry Jam
100g Dark Chocolate
a little Color Candy
A pinch (or mini Oreo cookies) Wangzai Steamed Bun

Panda Ice Cream Cake

1. Prepare all kinds of ingredients, and sift the low-gluten flour for later use. The oven is set up and down to 165 degrees and preheated for 10 minutes.

2. Beat the whole egg into the mixing bowl, add the fine sugar in two portions, install the beaten mixing head, and run it at level 3 for about three minutes. Eggs at room temperature are easier to beat than refrigerated ones, and they are more stable after being beaten. I use Baicui PE4800 chef machine, if you use other machines, the selected program and time should be adjusted as appropriate

3. While the whole egg is being beaten, evenly spread the inside of the Baoermec mold with a little softened butter (outside the portion) and set aside for later use. The oiled mold is easier to demold. If you don't have this cup-shaped mold, you can also make an ordinary cup cake. After baking, use a small spoon to dig a hole in the inner core to fill the jam.

4. Beat the whole egg until the color is whitish, the volume becomes twice as large, and the organization is fine and uniform. Lift the mixing head to the extent that the dripping marks will not disappear quickly.

5. Sift into the low-gluten flour twice.

6. Use a spatula to gently stir a few times from the bottom to mix the batter until there are no dry powder particles on the surface.

7. Pour the batter into the cut-out piping bag, evenly squeeze it into the mold, about seven to eight minutes full, and shake it lightly to produce bubbles.

8. Place the mold with the cake batter on the baking tray, place it in the middle of the oven, and bake at 165 degrees for about 20 minutes.

9. While baking in the oven, pour the whipped cream, which has been refrigerated overnight, into a water- and oil-free mixing bowl. Add the confectioner's sugar in two batches and start the 2nd low speed to pass. Because the speed of whipping the whipped cream is very fast, the whipped cream must be whipped at a low speed, so as not to cause excessive water and oil separation. I use Baicui PE4800 chef machine, if you use other machines, the selected program and time should be adjusted as appropriate

10. Run for about 1 minute, and beat the whipped cream until it flows slowly. The ice cream frozen in this state has a light texture and no ice residue, and it is very delicious without stirring.

11. Pour the whipped whipped cream into a semi-circular mold, shake out bubbles a few times, smooth the surface with a scraper, and freeze it in the refrigerator. If you don't have a semicircular mold, you can also pour it directly into a crisper or other low-temperature-resistant container. After freezing, use a ball picker to dig out the ball and serve as the bear's head.

12. Take the baked cake out of the oven and place it on the drying net.

13. Let it dry to a temperature that is not hot, turn the mold over, tap the bottom of the mold lightly, and place the cake on the drying net to cool completely.

14. Put strawberry jam into the depression in the middle of the cake, and melt the chocolate into a liquid in a low heat in the microwave. You can also replace strawberry jam with fruit pieces that are not juicy after being cut.

15. After freezing for about 2 hours, take out the semicircular mold, rinse the outer layer of the mold with cold water, and push it gently on the solidified side surface, and the ice cream part will be perfectly demolded.

16. Move the ice cream to the cake body, put the melted chocolate in the piping bag, draw the facial features of the panda, use the Wangzi steamed buns or half of the mini Oreo cookies as the ears, and sprinkle a little colored sugar on the surface to decorate it Up.