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A Barry Callebaut Brand
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  2. Ruby Cabosse Praline - Rosé Champagne

软质冰淇淋“香软无比”

这份配方向您展示如何加入可口的松脆原料,做出更好的软质冰淇淋。我们的黑巧克力干制面条就可以为您锦上添花。

配方

Created by
  • Leonardi di Carlo - Callebaut®大使及西点顾问
  1. 软质冰淇淋Power 80
  2. 完成和准备

软质冰淇淋Power 80

配料 配料
  • 670g
    Whole milk
  • 32g
    脱脂奶粉
  • 92g
    砂糖
  • 50g
    葡萄糖
  • 17g
    葡萄糖粉
  • 5g
    中性 5
  • 134g
    80-20-44NV

请参阅有关如何制作美味的软质冰淇淋(参见附件)的分步指南。

完成和准备

配料 配料
  • 数量
    烤开心果
  • 数量
    松脆的巧克力饼干
  • 数量
    TOD-6022
  • 数量
    CHD-SV-13964

根据个人口味进行装饰。

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