Pistachio Ice Cream Melaleuca
1.
Break up the whole egg, with gentle movements, just break up
2.
Add the pistachio jam to the milk and boil it in a milk pot on low heat until it boils (or the pistachio jam has a fragrant milk that turns green)
3.
Sift the flour into the milk with pistachio jam, add sugar and stir well.
4.
emulsification. First, pour a small portion of the above-mentioned milk paste mixed with flour into the melted butter and stir, then pour it into the milk paste and mix well (the method is similar to the egg white and egg yolk paste of chiffon cake). It is done to fully absorb the butter into the batter.
5.
Sift into a clean basin, and refrigerate it with plastic wrap on the surface of the object for at least one hour (as shown in the picture). The butter in the batter needs to be fully cooled and cooled to completely stand still in the batter. If you don't do this, the butter will float on the surface, so the fried skin will be greasy. When using, the batter sticking to the plastic wrap should be discarded.
6.
Add whipped cream and pistachio jam to a simmer until it is slightly boiled. Pour it into the chocolate in two batches and stir evenly, then sift it to a clean basin and refrigerate overnight.
7.
The next day, take out the chilled pistachio cream, add mascarpone, and beat the granulated sugar to the state we want.
8.
Preheat the pot over low heat until it is slightly hot, scoop up a large spoonful of the batter and pour it into the non-stick pot, turn the pot quickly so that the noodles are covered with the batter, and then quickly throw the excess batter into the original batter. Fry over a small fire. (I forgot to take pictures when making pistachio peel, so I attached a piece of original pistachio peel)
9.
When assembling, you want the edges to be very straight. You can put a mousse ring on the outside, and slowly spread a layer of cream on the crust (the reason for the pores in the pastry will be mentioned in the tips below)
Tips:
1. Regarding the heating of whipped cream, there is no need to worry about the whipped cream after heating. Refrigerate overnight, and the whipped cream will cool down completely. There is no problem in whipping. Adding chocolate to the whipped cream is to increase the fat content of the whipped cream to make the whipped cream more stable, and then adding melted gelatin inside is what we often call ice cream cream.
2. There is a lot of milk in the formula, which is why this formula can produce very thin skin. If you want to be thinner, you can increase the milk content by about 50g. There is no problem. If you want a thicker skin, you can add About 50g of flour.
3. Fry the skin, the most important thing is more practice, and the temperature of the pot. The temperature of the pot must be hot enough. If there are many pores in the batter, it means that the temperature is too high, (as in the last assembly drawing above), if it can't hang, it means that the temperature is too low. Novices would rather have a high temperature than a low temperature. Of course, too high a temperature is not good. The batter will be slightly hot when you pour it down. If the temperature is too high, you can wipe the pot with a wet towel.
4. If the dough is crispy, you can put a wet gauze on the dough.
