Seeing that Sikong Yao seemed to be suddenly inspired, Jean asked curiously, "What did you think of?" ”

Sikong Yao nodded and said, "Thanks to you, when I mentioned hot pot ice cream, I suddenly thought of another ice cream method, called flame ice cream." ”

"Flame ice cream?" Puzzled, Jean asked, "What is this?" Soft or hard ice cream? ”

Sikong Yao explains: "A type of soft ice cream, because its ingredients contain alcohol, so it can be ignited by flames. ”

Jean said incredulously, "Light the ice cream? It's crazy. ”

Sikong Yao smiled and said: "The ignition point of alcohol is not high, it is only about 90 degrees, don't worry." ”

Jean still said uneasily: "Even if it's only 90 degrees, it's still too high for the temperature of the ice cream, and it will definitely melt." ”

Sikong Yao said with a smile: "So we pour alcohol on the ice cream, it must be with a relatively high alcohol content, the alcohol is heated by an external flame, in fact, the temperature of the part that comes into contact with the ice cream is not very high, so it will not melt, rest assured." ”

Jean still looked a little scared, Sikong Yao in order to reassure her, and explained: "Let's talk about the melting resistance of ice cream, which is related to many factors, how much is the solid content of ice cream, the type of oil used, the general oil melting point is high, the melting resistance of ice cream is stronger, the stabilizer is related, different types of edible glue will also lead to different melting points, monomer glue is a situation, and it will change after compounding." These have nothing to do with flame ice cream, and the melt resistance of the ice cream you buy in the ice cream shop is generally lower than that sold in the market. We make our own ice cream, which can be improved in a special way. ”

Jean shrugged, "Okay, so what are you going to do?" ”

Sikong Yao said confidently: "First of all, let's start with the simplest debugging, 4 pieces of cake rolls, 4 ice cream balls, 2 egg whites, 30ml of chocolate sauce, 30ml of strawberry jam, 10ml of sugar 80g brandy, can you help me prepare ingredients other than ice cream?" ”

Jean nodded, "No problem, but aren't we going to use red wine?" ”

Sikong Yao temporarily denied it: "The alcohol content of red wine is too low, it may not be able to burn, and it is the first time for me to make this kind of dessert, so let's try it a few times with the most ordinary recipe, at least let you know what it is like." Right? ”

Jean replied, "Okay. Listen to you, what style should you use for the cake? ”

Sikong Yao pondered for a moment and said, "Two slices of sponge cake and two slices of chiffon cake." May I? Time is a bit rushed. ”

Jean smiled and said, "No problem. Wrap it around me. ”

Sikong Yao nodded. Although I haven't seen Jean cook with his own hands, I have an inexplicable sense of trust in him, "Chocolate sauce and strawberry jam are just ordinary." Don't be too complicated, the sugar should be turned into syrup, and it must not be boiled into caramel, please. ”

Jean said confidently, "No problem, it's on me." ”

Jean quickly threw himself into making the two flavors of cake, while Sikong Yao struggled to think about everything about the flame ice cream.

The first time I saw this dessert at this moment, it was still in Xiamen, and I have to say that this dessert left a deep impression on Sikong Yao, and she also collected some information about this dessert during her later study.

At the beginning of 1867, New York's Delmonique Restaurant, in order to celebrate the United States bought back Alaska from Russia, a new ice cream dessert, 131 years of history also make it like a real snow mountain, standing in the hearts of food lovers, unshakable, wrapping the ice cream in sweet, smooth, delicate egg whites, let the egg whites burn, let the warm breath of summer infect our whole person, but also instantly make the body and mind feel from the flame to the iceberg, from the high temperature to the cold, There is only such a small distance from the upper teeth to the tip of the tongue.

Sikong Yao recalled the flame ice cream he ate at the beginning, when the snow-capped mountains melted into his mouth, the strong taste of brandy highlighted the delicacy and smoothness of the egg whites, the burning temperature, highlighting the charm of the ice cream, and the softness of the upper layer of the snow-capped mountains, highlighting the firmness of the lower layer, so that the lips, teeth, and taste buds can experience the first-line distance of time and space, which can be called the ultimate enjoyment.

Sikong Yao nodded and said to himself, "First of all, you should start with ice cream." ”

Since there is chocolate sauce and strawberry jam, the ice cream itself does not need to have a strong flavor, milk or vanilla flavors are good choices.

Since he was in Italy, vanilla-flavored ice cream should be more popular, so Sikong Yao decided to make a vanilla-flavored ice cream.

Although large quantities of ice cream are produced by large manufacturers, ice cream can be made very easily, and some equipment at home is enough to do the job.

In fact, vanilla is not a kind of grass, it is a vanilla pod, it is the pod of Vanilan, also known as the vanilla branch. Before the 16th century, the pods of Van Nilan were used in spice drinks, and until now it is still the only orchid plant used in spices, so it is known as the "Queen of Spices". Although Vanilan pods are rarely tasted alone, they are often the best supporting characters for many products. It makes the taste sweeter in all kinds of drinks and pastries, and even becomes one of the exclusive secret recipes of various food manufacturers. And the world is widely known for vanilla ice cream, cola, chocolate, coffee.

A high-quality vanilla pod weighing about 2 grams costs 50 yuan, but it can make about 2 kilograms of ice cream or 1 8-inch cheesecake, and 40% of the world's perfumes are now infused with Vanilan.

The aroma of vanilla pods can easily blend with other foods, first cut the vanilla pods from the middle with a knife and scrape them slightly, then soak the whole pod with vanilla puree in the ingredients to be used to increase the aroma, generally 2.5 cm of pods is equivalent to a teaspoon of vanilla extract.

If you are frugal, the uncut vanilla pods can be recycled, about 6 or 7 times or until the flavor is completely dissipated, but the vanilla bean pods must be kept in a cool and dry place, not refrigerated, which will cause mold.

Sikong Yao cut the vanilla pod in half, then scraped out the vanilla seeds with the tip of a knife, put the pods into the milk together, turned on a low heat, heated the milk to boiling, immediately closed tightly, covered and simmered for ten minutes, so that the fragrance of the vanilla was completely integrated into the milk.

Put the egg yolk and sugar in the basin, quickly whip until it is close to a white paste, add the stewed milk to the egg batter slowly, a very small amount, and stir quickly with the other hand whisk to avoid the high temperature milk turning the egg batter into egg drops.

Mix the milk and egg batter thoroughly, then pour it back into the pan and heat it over low heat. After the spoon is wrapped in milk paste, when you use your finger to make a mark on the spoon that will not disappear, it means that the milk paste has been cooked, and after a little cooling, filter it into a clean large basin, cool it with ice water, and put it in the refrigerator for 1 hour after cooling.

The whole production of handmade ice cream is not complicated, but in order to fully refrigerate and stir the ice cream machine, let more air enter the ice cream paste, make the volume of ice cream more bulky, and make the home-made ice cream closer to or even more than the soft and smooth taste in the ice cream shop, then it is also necessary to use an ice cream machine.

Put the refrigerated ice cream into the ice cream machine for processing, the pressure of the air and the cooperation of electric energy make the taste of the ice cream more soft, if you don't use the ice cream machine to stir, the ice cream will appear more solid, very hard, eat a lot of ice residue in the mouth, the taste is a lot worse.

While Sikong Yao was preparing the ice cream, Jean's chiffon cake and sponge cake were already baked.

Using the foaming performance of egg white, fill the egg liquid with a large amount of air, add flour to bake the sponge cake, because in the production process, the protein reduces the surface tension of the globulin in it through high-speed stirring, increases the viscosity of the protein, so that the denatured protein molecules can be condensed into a layer of skin, forming a very strong film to surround the mixed air, so that the flour foam becomes very stable, can keep the mixed gas, and in the process of heating, the gas in the foam is heated and expanded. The product is loose and porous and has a certain elasticity and toughness, which is generally used as the base of desserts.

The chiffon cake, which has a bulky tissue, high moisture content, light and non-greasy taste, and a moist and tender taste, is more suitable for serving as a sandwich layer.

Although the chiffon cake is very fluffy, it has a kind of elasticity and no soft feeling, and it is delicious to eat with various sauces, and Jean adds a little chocolate sauce to make a simple Boston pie.

"Try one?" Jean suggested to Sikong Yao that after cutting two slices of chiffon cake, there was still a lot left, and he didn't like to waste it and made it into Boston pie, a type of cake roll.

Sikong Yao nodded, she knew that Jean was seeking affirmation of strength, so Sikong Yao took over the Boston pie handed over by Jean, the production process of chiffon cake needs to rely on beating the egg whites into foam to provide enough air to support the volume of the cake, because its texture is very light, so although it has an excellent taste, but the taste is very light, it needs to have a rich chocolate sauce or sweet jam to match, Jean just handed over the unmodified one, it is enough to see that he is very confident.

The Boston pie looks very tempting, the chiffon cake has just the right crust, moist and elastic, and the chocolate filling is also very tempting, giving off a rich aroma. (To be continued......)