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Beranda / My BEST #Recipes >> Rolled Ice Cream and Cinnamon #Sandwiches

My BEST #Recipes >> Rolled Ice Cream and Cinnamon #Sandwiches



My BEST #Recipes >> Rolled Ice Cream and Cinnamon #Sandwiches

 #drink >> #cookies >> #pasta >> #food >> #chocolate >> #keto >> #bread >> #easy >> #vegetarian >> #cake >> #healthy >> #cooking

 This food is made from selected ingredients and is still fresh. Many benefits if we consume these foods, one of which makes our bodies become healthier. This food is also suitable for consumption by all ages. We can serve it for breakfast, lunch or dinner. And we can make it ourselves at home. So, try it

 Yups, the food this time is really very delicious and perfect guys. Savory, salty, and sweet flavors merge into one, which makes this dish very delicious. Many spices are contained in this dish. Because this is made from natural ingredients, this certainly makes us healthier.

 All ages and people can taste this dish. So what are you waiting for? try making this dish lovingly, so that the dishes are made more delicious. Good luck :)


You’ll Need:

 For the Dark colored Spread Frozen yogurt: 

 4 ounces (1 stick) unsalted spread 

 1/2 mugs entire milk 

 1/2 mugs overwhelming cream 

 1/4 teaspoon fine ocean salt 

 1/3 container granulated sugar 

 1/3 container stuffed light dark colored sugar 

 4 substantial egg yolks 

 For the Cinnamon Move Treats: 

 1/2 glasses generally useful flour 

 1 teaspoon heating powder 

 1/4 teaspoon fine ocean salt 

 6 ounces (1/2 sticks) unsalted margarine, at room temperature 

 3/4 glass granulated sugar 

 1 vast egg, at room temperature 

 1 teaspoon unadulterated vanilla concentrate 

 For the filling: 

 2 tablespoons unsalted margarine, liquefied 

 2 tablespoons granulated sugar 

 2 tablespoons pressed light dark colored sugar 

 1 tablespoon ground cinnamon

 How to Make:

 For the darker margarine frozen yogurt: 

  1. Set up an ice shower by filling an expansive bowl with ice solid shapes and some virus water. Spot a medium-sized bowl fitted with a fine work strainer inside the ice shower; put aside. 
  2. In a little skillet over medium-low warmth liquefy the spread. Keep cooking the spread once it's softened, whirling the container every now and again, until it achieves a profound golden shading; around 6-8 minutes. Expel from warmth and put aside. 
  3. In a medium-sized pot consolidated the milk, cream, salt, and granulated sugar. Set over medium warmth, blending once in a while, until the blend is warm and starts to steam; around 5 minutes. 
  4. In a medium-sized bowl whisk together the dark colored sugar, egg yolks, and darker margarine; beat until thick and all around joined. Cautiously whisk one portion of the warm milk blend into the egg yolks, one scoop at any given moment, until the egg blend is warmed. Whisk the egg-milk blend once more into the pan. Cook the blend over medium-heat, mixing continually, until the blend is thick enough to coat the back of a spoon and registers around 175 degrees (F); around 5 minutes. Be mindful so as to never give the blend a chance to reach boiling point. 
  5. Promptly strain the blend through the fine strainer into the readied ice shower. Cool the custard in the ice shower, mixing regularly. Press plastic wrap against the custard and refrigerate until totally chilled; around 4 hours or as long as one day. 
  6. Whenever prepared, empty the chilled blend into a frozen yogurt creator. Stop as indicated by the maker's headings. Exchange the frozen yogurt to an impenetrable holder, press plastic wrap against the dessert, and stop for no less than 2 hours, or as long as 3 days. 


 For the cinnamon move treats: 

 In a little bowl whisk together the flour, preparing powder, and salt. In huge bowl beat together the margarine and sugar on medium-fast until smooth and rich. Include the egg and vanilla; beat until consolidated. Diminish the blender speed to low, and steadily include the flour blend, beating until simply joined. Shape the mixture (it will be somewhat sticky) into a level circle, envelop by saran wrap, and stop for 2 1/2 hours. 

 For the filling: 

 Liquefy spread; put aside. In a little bowl join the sugars and cinnamon; put aside. 

 Heating and Gathering: 
  1. When the mixture has chilled, place it between two huge sheets of material paper. Utilizing an expansive moving pin, fold the batter out into a substantial 1/4" thick square shape. Brush the batter with the liquefied spread, at that point sprinkle with the cinnamon sugar blend. 
  2. With the long side confronting you, cautiously fold the mixture into a tight log, utilizing the material paper to help direct the batter and shield it from staying (in the event that it sticks, utilize a margarine blade to help slacken it). Envelop the mixture by material paper and stop until firm; around 30 minutes. 
  3. Preheat the stove to 375 degrees (F). Line two expansive heating sheets with material paper; put aside. 
  4. When the log is firm, utilize a sharp blade to rapidly cut the sign into 1/2" cuts of batter. Try not to stress if a portion of the rounding drops out while doing this! Spot the cuts on the readied heating sheets, 2 inches separated, and prepare, one sheet at any given moment, for 10-12 minutes, or until the edges are daintily brilliant. Cool treats totally on the skillet, at that point solidify them until they're totally solidified; around 60 minutes. 
  5. Treat can be put away in an impenetrable compartment for as long as one month. 
  6. To amass, top one treat with a scoop of frozen yogurt. Spot another treat to finish everything and daintily push down to frame a sandwich. Stop for somewhere around one hour before serving.


 Did you successfully practice the recipe above? if so, share it so that your friends or relatives can also try it. thanks. :)

 https://bakerbynature.com/cinnamon-move dessert sandwiches/