Master Italian Gelato 🍨Perfect Recipe🍦🍓🍋آموزش جلاتو حرفه ای برای اولین بار скачать в хорошем качестве

Master Italian Gelato 🍨Perfect Recipe🍦🍓🍋آموزش جلاتو حرفه ای برای اولین بار

❤️ Welcome to Shokolat Siah– your go-to place for the art of fermentation. Learn how to make amazing cheeses, probiotic yogurts, drinks, and also enjoy delicious meals, cakes, and sweets.” 🛑 “I’ve added subtitles in multiple languages to help you enjoy the content more easily, even if it’s in a language other than Persian.” 📕The professional Gelato Recipe 🔖🍨🍦Ingredients for Gelato 1900 grams of full-fat milk 250 grams of 35% cream 350 grams of sugar 100 grams of glucose powder 100 grams of low-fat milk powder 8 grams of salep powder or carob seeds powder 2 packets of vanilla, 16 grams (you can omit it because in gelato, the aroma of fresh fruit gives the gelato its real aroma and flavor, and vanilla should not dominate the smell of fruit, but I use it. My advice to you is not to use real black vanilla, as the aroma of real vanilla will dull the aroma of the fruit) A pinch of salt 🛑 With this amount of ingredients, you will get 2 liters of gelato 🛑 If you halve the amount of ingredients, in the first step, heat the milk and cream for 45 minutes, and in the second step, heat the mixture for 25 minutes. "First, pour the milk, cream and salt into the pot and heat at 90 degrees Celsius for 60 minutes, stirring occasionally. Then mix the dry ingredients including sugar, glucose, powdered milk, vanilla and cinnamon together, stir well and add to the milk that you have removed from the heat and mix well with the milk, stir and put it back on the heat. Now heat the milk for 40 minutes at 80 degrees Celsius. Having a thermometer will help you a lot. Now remove the milk from the heat and stir frequently, or you can put it in a bowl of ice to cool it faster, or put it in cold water to cool the bowl faster and stir frequently to lower its temperature. When the temperature drops, cover the container with foil and put it in the refrigerator. Let it sit in the refrigerator for 12 to 18 hours until the gelato mixture thickens. The next day, the gelato mixture will thicken and be ready to turn into ice cream. Now you can use this mixture to make gelato. "And be sure to stir with an electric mixer before using so that the gelato base has a uniform consistency. You can easily make milk gelato or combine it with different fruits. This base is actually a gelato base that can be combined with many other ingredients and allows you to make different and varied flavors of gelato. Therefore, this base can be used as a main base for a variety of flavors and different combinations of gelato." 🛑🍦You can make gelato simply, without fruit, and it will become milk gelato. Since it tastes like milk, milk gelato is very delicious, even without fruit. 🍓 Ingredients for Strawberry Gelato Gelato base 540 grams 160 grams of strawberries 40 grams of sugar (you can reduce 8 grams of sugar and use 8 grams of vanilla sugar) Juice of half a lemon 1/8 teaspoon of salep powder or carob seeds powder Purify the strawberries with an electric mixer. Mix the sugar and carob, then add to the strawberries. Stir. Add the lemon juice. Cover with foil and refrigerate for 12 to 24 hours until it reaches the desired consistency. 🛑 To make strawberry gelato, follow the lemon gelato method. 🍋 Ingredients for Lemon Gelato 650 grams of gelato base 50 grams of fresh lemon juice 35 grams of sugar 1/8 teaspoon of salep powder or carob seeds powder 🍋 Juice of one to two fresh lemons Grated zest of one to two organic lemons First, take the lemon juice, mix the sugar and carob, add it to the lemon juice, stir well, cover with foil, and refrigerate for 12 to 24 hours until it reaches the desired consistency. The next day, add the lemon juice to the gelato base. Mix the ingredients well with an electric mixer until the ingredients are well mixed. If you like, you can use a little more food coloring for a yellow color. Pour the gelato base into the ice cream maker and add the juice of one to two fresh lemons and the grated zest of two fresh lemons to the gelato at the beginning of mixing. The taste will be unique. 🛑“I always use real vanilla in my ice cream or gelato, but in this gelato recipe, I am using vanilla sugar instead. Real vanilla has a very strong aroma, and even in gelato with fruit, it can slightly overpower the fruit’s flavor. In dairy-based gelato, we need to emphasize the milk flavor, so using vanilla sugar works better. Vanilla sugar, which is mixed with sugar, is a good option as it doesn’t alter the taste as much as real vanilla. It’s better to save real vanilla for ice creams made with egg yolks, which I will share the recipe for later.” ❤️“Try this recipe, and you’ll never have to dream about the finest Italian gelatos you’ve tasted from shops anymore. This is the recipe you’ve been waiting for to make them at home.” ❤️“If you’re happy with the result and loved it, don’t forget to subscribe and like! And feel free to share it with your friends!”    • Making Probiotic Yogurt  With Raw Honey St...   #جلاتو#ایتالیایی#شکلات#سیاه#بستنی#