生姜绿茶冰淇淋配方
通过
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2020年4月15日更新
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苦乐参半的抹茶与酥脆爽口的姜味完美搭配。
注意:刚磨碎的生姜有轻微凝固乳制品蛋白质的趋势，所以如果你的乳制品-生姜混合物在浸泡后变得粘稠和有点块状，不要感到惊讶。一旦你把它煮成蛋奶沙司，过滤，搅拌，它就会变得光滑。
有特色的视频
配方的事实
华体会应用下载
- 4汤匙(1/4杯)抹茶绿茶粉
- 三杯对半
- 3汤匙磨碎的姜，加汁
- 6个蛋黄
- 1杯半糖
- 1茶匙粗盐
方向
在厚底炖锅中加入抹茶粉，慢慢地将其对半搅拌，经常停下来抚平任何结块。块状食物煮不熟。
一旦一半和一半充分和平稳地搅拌，把平底锅放在中火上炖，偶尔搅拌。关火，加入姜，盖上盖子浸泡1小时。
在搅拌碗中加入蛋黄和糖，搅拌至均匀。混合物会很稠。当乳制品完成浸泡后，揭开盖子，快速搅拌蛋黄混合物，搅拌至完全融合。把平底锅放在中火上煮，不停地搅拌，直到勺子背面形成蛋奶沙司，用手指滑动留下一条干净的线。加入盐调味。
将蛋奶糊通过细网过滤器倒入密封容器，冷藏一夜。第二天，根据制造商的说明搅拌。将冰淇淋转移到容器中，放入冰箱冷藏至少3至4小时后食用。
特种设备
冰淇淋机
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