tag:blogger.com,1999:blog-8791044999003212042024-03-05T20:01:33.573-08:00apokalypse47Unknownnoreply@blogger.comBlogger2125tag:blogger.com,1999:blog-879104499900321204.post-68002548313654177232018-04-18T03:44:00.000-07:002018-04-18T05:35:30.053-07:00how to make fruit syrup<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwQzsgv6ECUkyP3kQfVQHFszGDj9WLa5YDQnabli8u8iGYnHk1GNcFD_f5U87kT6Ci-rNR4Q9Nkb2K_n2DneJDlnMTtMKWOMeqzETiB5k7tJc9fykMKDRLQuJdqtEoKnp8EVHmJYyxPjpK/s1600/1.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="252" data-original-width="287" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwQzsgv6ECUkyP3kQfVQHFszGDj9WLa5YDQnabli8u8iGYnHk1GNcFD_f5U87kT6Ci-rNR4Q9Nkb2K_n2DneJDlnMTtMKWOMeqzETiB5k7tJc9fykMKDRLQuJdqtEoKnp8EVHmJYyxPjpK/s320/1.PNG" width="320" /></a></div>
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Time required to make this fruit syrup about 10-15 minutes, how to make fruit syrup is very easy, </div>
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let's get started.</div>
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<span style="font-size: large;"><b style="background-color: #cfe2f3;">the ingredients in need to make fruit syrup:</b></span></div>
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<li>100 grams of red watermelon, diced</li>
<li>100 gr pineapple, cut a small triangle</li>
<li>100 gr melon, make a circle of marbles</li>
<li>100 gr papaya, diced</li>
<li>100 grams of wine, halved</li>
<li>500 grams of shaved ice</li>
<li>1 liter of water</li>
<li>5 tablespoons vanilla syrup</li>
<li>100 ml of sweetened white condensed milk</li>
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<b><span style="background-color: #cfe2f3; font-size: large;">How to make fruit syrup:</span></b></div>
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<li>Prepare a large bowl.</li>
<li>Put melon, pineapple, papaya, watermelon and grapes into a bowl.</li>
<li>Mix water, sweetened condensed milk together in a separate place Stir until smooth.</li>
<li>then Pour into a bowl that has contained fruit.</li>
<li>Give shaved ice and vanilla syrup,</li>
<li>serve immediately.</li>
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good luck.</div>
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for the type of fruit can be added or reduced in accordance to your wishes.</div>
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<span style="background-color: #cccccc;"><a href="https://apokalypse47.blogspot.co.id/2018/04/how-to-make-chocolate-pudding_17.html" target="_blank">How To Make Chocolate Pudding</a></span></h3>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-879104499900321204.post-79734883243571605872018-04-17T07:22:00.001-07:002018-04-18T05:34:25.206-07:00How To Make Chocolate Pudding<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJclQe60Dra8Hjz0sgScCUV2ScqfVnHooAFwULUVZwrVr3xZVJGRxEYktjkl1ITzh2kpa7eyVrMG-kMDGJo65Y6yQ5kg7RylEr3zlnUXIN0XDopbLAJr31LMWnUX0iFz_8ZcwzeLPGtfl4/s1600/puding+3.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="387" data-original-width="447" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJclQe60Dra8Hjz0sgScCUV2ScqfVnHooAFwULUVZwrVr3xZVJGRxEYktjkl1ITzh2kpa7eyVrMG-kMDGJo65Y6yQ5kg7RylEr3zlnUXIN0XDopbLAJr31LMWnUX0iFz_8ZcwzeLPGtfl4/s320/puding+3.PNG" width="320" /></a></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">the ingredients needed to make a chocolate pudding</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;">4 ounces bittersweet chocolate</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;">3 tablespoons unsweetened cocoa powder</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;">3 tablespoons cornstarch</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;">1/4 teaspoon salt</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;">1 cup heavy cream</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;">3 large egg yolks</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;">2 1/2 cups whole or 2% milk</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;">1/2 cup granulated sugar</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;">1 teaspoon vanilla extract</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;"><b>Equipment</b> </span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;">Cutting board<br />Serrated knife</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;">Large heatproof bowl<br />Whisk<br />3-quart (or larger) cooking pot<br />2-quart storage container<br />Plastic wrap or wax paper </span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;"><b><br /></b></span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;"><b>Instructions</b></span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;">1. Chop the chocolate. Use a serrated knife to chop the chocolate into fine flakes; set aside.<br /> </span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;">2. Make a slurry. Whisk the cocoa powder, cornstarch, and salt together in a large, heatproof bowl. Slowly whisk in the cream, a little at a time, until you have a smooth mixture.<br /> </span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;">3. Whisk in the egg yolks. Whisk the egg yolks into the cream and cornstarch mixture.<br /> </span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;">4. Combine the milk and sugar. Pour the milk into a 3-quart (or larger) saucepan. Add the sugar and warm over medium heat, stirring frequently, until the sugar is dissolved.<br /> </span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;">5. Bring the milk to a simmer. Bring to a gentle simmer over medium heat. Watch for the surface of the milk to vibrate and for bubbles to form around the edges of the pot.<br /> </span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;">6. Temper the egg mixture. Pour most of the hot milk into the bowl of cream and egg yolks. Whisk until well-combined, then pour everything back into the pot.<br /> </span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;">7. Bring the pudding to a full boil. Bring the mixture to a full boil over medium-high heat, stirring frequently. (It should look like lava boiling up!) At this point, the pudding will look much thicker.<br /> </span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;">8. Cook the pudding for 2 minutes. Cook for 2 minutes more, whisking constantly and vigorously. Get your whisk into all corners of the pot.<br /> </span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;">9. Flavor the pudding. Remove the pot from the heat and whisk in the vanilla. Add the chopped chocolate and let sit for 1 to 2 minutes or until melted. Whisk vigorously until the chocolate is fully incorporated.<br /> </span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;">10. Chill the pudding. Transfer the pudding to a storage container and press plastic wrap or wax paper directly onto the surface of the pudding. Cover with a lid and refrigerate.</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Recipe Notes</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-weight: normal;">Choosing milk: I specify whole or 2% milk. Anything lighter and you run the risk of a too-thin pudding.<br /><br />Dairy alternatives: I don't recommend using soy, almond, or coconut milks in cornstarch puddings like this one. Alternative dairies often don't boil well; they separate or don't thicken like cow's milk. Also, regardless of the milk, the cream is important. If you want a dairy-free pudding, I recommend panna cotta instead.<br /><br />Egg-free pudding: This pudding can be made without egg yolks by increasing the cornstarch; it just won't be quite as thick and rich. If making without egg yolks, add an additional 1 tablespoon of cornstarch, and be sure to use whole milk.<br /><br />Pudding skin: The reason to press plastic wrap or wax paper on the surface of the pudding is to avoid the thickened layer or "skin" that forms on the top of cornstarch puddings as they cool. If you like this though then just leave the pudding uncovered.<br /><br />Chilling pudding quickly: If you want to chill the pudding very quickly, pour it into a large shallow sheet pan. (Don't forget to cover the whole surface with plastic or wax paper, or you'll end up with a lot of pudding skin!)<br /><br />Creamy pudding: After pudding has thoroughly chilled, I like to whisk it or beat it in my mixer before serving. I whisk by hand or with the whip attachment of my stand mixer for about 60 seconds. This isn't a necessary step, but it makes the pudding lighter and creamier after it has set in the fridge.<br /><br />Storage: The pudding can be stored in the refrigerator for up to 3 days. </span></span></span></div>
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<span style="background-color: #cccccc;"><a href="https://apokalypse47.blogspot.co.id/2018/04/how-to-make-fruit-syrup.html" target="_blank">how to make fruit syrup</a></span></h3>
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for more details please see the video below</div>
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