Every day, my friends ask if there are any snacks suitable for children. I immediately thought of this one that both adults and children like super Cheese sticks ！
Every time I watch the child next door eat cheese sticks, I am super envious, and I think about when to make two super-large plates myself and eat all at once!
This time I fulfilled my little wish, Made two flavors of cheese sticks with pumpkin and purple potato , touch it, take a bite, it’s full of milk flavor!
STEPS cooking STEPS
-Pumpkin-
1. Cut the pumpkin into pieces, add a little water, and put it in a wall breaker to break it.
2. Use a non-stick pan to boil on low heat until it is thick. 3. Cut gelatine slices into small pieces and soak them in ice water for later use. 4. The cream cheese is heated in insulated water or microwave oven for 10 seconds, and stirred until it has a smooth and soft texture. 5. Mix caster sugar, whipping cream, milk and concentrated pumpkin puree evenly, and heat them together to at least 40 degrees. 6. Add the mixed liquid in a small amount and many times to the softened cream cheese, and stir evenly with egg pump.
7. After the soaked gelatine tablets are drained, melt them into gelatine liquid by heating them with insulated water or microwave oven for 10 seconds. 8. Pour gelatine liquid into cheese paste and stir well. (If the cheese paste still feels grainy at this time, you can sift it as a whole once. ) 9. Pour the cheese paste into a piping bag or a container with a guide nozzle. Put the paper stick on a silicone mold without putting it too much in. After squeezing the cheese paste, push the paper stick inside. 10. After freezing in the freezer of the refrigerator for about 1 hour, it can be easily demolded, sealed in a machine-sealed bag, and then refrigerated or frozen stored. -purple potato flavor- 1. Cut gelatine slices into small pieces and soak them in ice water for later use. 2. Mix and heat all the above raw materials except gelatine tablets to above 40 degrees, put them in a wall breaker and whip evenly together. 3. After the soaked gelatine tablets are drained, melt them into gelatine liquid by heating them with insulated water or microwave oven for 10 seconds. Pour the gelatine liquid into the cheese paste and mix well. (If the cheese paste still feels grainy at this time, you can sift it as a whole once. ) 4. Pour the cheese paste into a piping bag or a container with a guide nozzle, put the paper stick on a silicone mold, don’t put it too much in, squeeze the cheese paste, and then push the paper stick inside. (Same operation as pumpkin) 5. After sending it to the freezer of the refrigerator and freezing for about 1 hour, it can be easily demolded, sealed in a machine-sealed bag, and then refrigerated or frozen.
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