Transmigration is all the rage these days, and Liang Xiaoshou happened to get swept up in it. If you ask how he transmigrated, well, the story is a little frustrating.
Let's not even start with how a perfectly respectable twenty-five-year-old man ended up transmigrating into the body of a sixteen-year-old kid who hadn't even grown any hair yet.
He also ended up in a country called Feng. He hadn't studied history, but he knew a thing or two about China's five-thousand-year history and the major events of each dynasty. No use, though: this was a fictional world.
Sure, he had a chef's certificate, but he specialized in Western food and desserts! He could even make fancy coffees! But even the cleverest cook can't make a meal without ingredients, so that particular talent was still useless.
Other people knew poetry and the classics. He didn't.
Music, chess, calligraphy, and painting? He couldn't do those either.
Everyone else had a golden finger and a cheat-like constitution. Why hadn't he gotten any of that? Of all the places he could have ended up, he had to transmigrate into the household of a disgraced prince who had been exiled.
He could have cried. Seriously.
Beat eggs and sugar until milky white bubbles form. Pour into a pot and slowly add milk until thickened. Remove from the pot and let cool before freezing in an ice cave. When the custard is solidified, take it out of the plate and add decorations. <--The author probably does not have a background in pastry making... There is no need to beat eggs and sugar in advance to make ice cream. Even if it is beaten and poured into a pot and boiled with milk, it will definitely defoam because it needs to be stirred continuously to avoid agglomeration. Even when making zabaione, there is no need to beat it in advance. It will become thicker and airy while stirring while heating. The level of effort is completely different from that of beating simple sugar and whole eggs. Besides, ice cream The key point of cream is the delicate airy feel, so if you don't have a machine, you have to put it in the freezer and take it out to loosen or stir it every once in a while. Otherwise, if you leave it there and freeze it, it will just be an ice brick.
It feels so warm, come on,
Beat eggs and sugar until milky white bubbles form. Pour into a pot and slowly add milk until thickened. Remove from the pot and let cool before freezing in an ice cave. When the custard is solidified, take it out of the plate and add decorations. <--The author probably does not have a background in pastry making... There is no need to beat eggs and sugar in advance to make ice cream. Even if it is beaten and poured into a pot and boiled with milk, it will definitely defoam because it needs to be stirred continuously to avoid agglomeration. Even when making zabaione, there is no need to beat it in advance. It will become thicker and airy while stirring while heating. The level of effort is completely different from that of beating simple sugar and whole eggs. Besides, ice cream The key point of cream is the delicate airy feel, so if you don't have a machine, you have to put it in the freezer and take it out to loosen or stir it every once in a while. Otherwise, if you leave it there and freeze it, it will just be an ice brick.