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RALAT: UNTUK TIPS DAN TRIK ES KRIM YANG TEKSTURNYA LEBIH BERAT BISA DITAMBAHKAN 1/2 sachet bubuk agar2 plain ya, jadi bukan nutrijell [seperti yang tercantum di video, itu keliru penulisan, jadi harap maklum]. Agar-agar plainnnya dilarutkan dulu diair sekitar 1/2 gelas, lalu bisa dicampurkan ke bakal calon adonan es krimnya, dengan begitu bisa didapatkan tekstur es krim yang lebih kokoh. Cara lain agar hasil es krim kokoh bisa ditambahkan dengan buah yang diblender, bisa mangga, alpokat, jambu biji, atau bahkan ubi rambat rebus yang dihaluskan. Jadi suka2 aja.. cara lain bisa menggunakan santan, jadi komposisi air diganti dengan santan. Semoga PESAN INI SANGAT MEMBANTU BUAT KAMU YANG INGIN JUALAN ES KRIM DENGAN RESEP INI DENGAN hasil maksimal dan kokoh tahan lama.
Recomended banget nyobain resep yang ini. Jika biasanya satu resep dengan takaran air 4 gelas paling mentok cuma dapet 48 cup, kali ini dengan takaran 2 gelas aja eh bisa dapat 70-80 cup Bund. Cocok buat yang mau usaha es krim rumahan. Kalau per cup dijual seribuan, untungnya bisa 250% tiap resepnya, karena emang modalnya murah, tapi hasilnya gak murahan...
Lembut, legit dan susunya berasa. Mantap pokoknya...
Untuk tip-tips lengkap dan resep detailnya suadh saya videokan..silahkan ditonton ya :)
How to Make Wall’s Ice Cream Copycat: Fluffy, Economical and Failsafe
INGREDIENTS
2 sachets of sweetened condensed milk (Packaging 34 gr)
3 sachets of milk powder (Packaging 14 gr)
1 tbsp cake emulsifier
500 ml water [can be replaced by fresh milk or coconut milk]
10 tbsp sugar / according to taste
2 tbsp cornstarch dissolved into a half glass of lukewarm water, stirred well
Small pinch of salt
How to make:
In a heatproof bowl, place the water, the milk, sugar, and salt. Cook until boiling. Turn off the stove.
Then, add the cornstarch solution on it. Stir until smooth. Next, keep in freezer about 5-10 hours. Until completely frozen into ice.
If it is already frozen, crush the ice by being stabbed with a fork or we also can use the spoon.
Then mix it until somewhat soft. Next add 1 tbsp. cake emulsifier, mix again with high speed until you have stiff peaks. If you like, you can divide the dough into two or three parts, then add another color / flavor according to your taste. It can be chocolate or green tea. Then mix again until blended.
Once soft, pour into ice cream cup or any ice cream container. Freeze for 4-6 hours.
Once frozen and set, remove from the freezer and spoon into serving bowls, garnish with fruit, cream or topping of your choice, serve ice cold, enjoy
This recipe produces 70 cups (packaging 50 ml)
Tips and Tricks around this ice cream recipe:
1. The expansion of the dough is determined when the dough is mixed, so make sure that we mix the dough at high speed until it completely expands. Each of the electric mixer has different characteristics, depending on the quality. Thus, sometimes we only mix it for 15 minutes to double the dough but with different kind of mixer, sometimes we need more than 30 minutes to do so.
2. If the mixer gets hot, it can be turned off first, then turn on the mixer and mix the dough again until it gets really soft and fluffy
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