Jin Li Sheng - Soft Ice Cream Machine, Ice Cream Maker, Ice Cream Freezer, Ice Cream Making Machine

Jin Li Sheng is a professional manufacturer of Soft ice cream machines. Jin Li Sheng can supply you different kinds of Soft ice cream machines, including 6 flavours, 5 flavours (one of our patent products, can make the Sundae ice cream). 3 flavours, single flavour, all as floor models and...



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Secret to Making the Perfect Pie Crust

There are really two secrets to the perfect pie crust. The first is quality ingredients. The second and most important secret is the temperature of the butter and the water. Butter and water must be very, very cold when making a crust to ensure a flaky, delicious crust.

The recipe below is wonderful for use with pumpkin, coconut, or pecan filling. As a doubled recipe, it works well for a cherry or apple pie. For a 9" X 13" pot pie dish, the recipe can be multiplied by 4 to have enough dough for a top and bottom crust. There will even be a little left over to make decorations for the top.

Perfect Pie Crust

1 1/2 cups flour

1/2 tsp. salt

1 stick (1/4 pound) butter, chilled and chopped into small pieces

3 to 4 tbsp. cold water

Grease 9" pie plate. Sift flour and salt into a mixer bowl. Add butter. Using mixer, mix at slow speed until mixture resembles breadcrumbs. Into one cup water, add two to four ice cubes. Water must be very cold.

Add enough cold water (no more than 4 tbsp.) one spoonful at a time to make a firm dough. Using hands, scrape all dough from bowl and knead into a ball. On lightly floured surface, roll dough out to 1/4 inch thickness. Fold dough in half, then into quarters for easy transfer to the pie plate. Unfold dough onto the pie plate, pressing dough into bottom of pan. Trim excess dough around pie plate edges, leaving enough to cover edge of pan. Using thumb and fingers, pinch edges into an attractive pattern. Refridgerate for 30 minutes before filling. Makes 1 9" pie crust.

Double for a double crust or lattice crust recipe. For custard and cream cheese type pies, prick bottom of pie crust in an overall pattern to keep crust from bubbling or shrinking. Bake for 10 to 15 minutes at 400 degrees F.

The perfect pie crust is the mark of an excellent cook, and for many cooks is a matter of pride. If you follow the directions precisely, this recipe will give you the perfect crust every time.

Making Your Own Cake Topper

If you have a thing about decorating cakes, whether you are experienced or novice, then you've got what it takes to design your own unique cake topper. If you love the design aspect of cake decorating more than the niceties and details of sugar craft and baking, then you will be passionate about putting together fruits or flowers or figurines and other pieces into stunning cake toppers.

The cake toppers embellish cakes that grace special occasions like birthdays, weddings, graduations, and anniversaries.

In creating cake toppers, it is important to cling to quality, exceptionality, and imaginative designs. The perfect cake topper mirrors the persona and style of the celebrator, and signifies the theme of the occasion.

You can begin your cake decorating venture with adornment background you bought from a novelty shop. For weddings, items like chapel windows can be added with groom and bride figurines, flowers plus other ornaments. To add charm, you can then put in little lights placed at the back of the stained glass window to reflect and highlight onto the statuette.

Gum paste and polymers are nice materials for figurine making of all sorts-grooms and brides, doves, hearts, etc. Figurines and decorations made of polymer clay will endure for so many decades.

For occasions where babies and young kids are the celebrator such as showers, christenings, and birthdays, you can stack petit fours. Bedeck petit fours to appear like cute building blocks. You can make use of tiny, charming things from a craft shop, too. A lovely pair of figurine doves can be placed in a birdbath coated with pearl droplet plus festooned with flowers and leaves.

You can also fashion a moving cheesecake or chocolate merry-go-round out of a gum paste. To make it move, take advantage of a rotary doll stand. Beautiful and various bouquets and flowers like tulips and lilies can also be created with gum paste molds. These molds are available in several sizes, patterns, and shapes.

Always exercise creativity. Say, a heaped, fanciful wedding cake can carry each layer, but for the top, frozen to look a lot like the palace's walls. Flowers and stairways can be toted up. And for the topper, employ royal icing as paste and place the towers you created on the top tier. Put in a pair of birds or hearts or other romantic emblem to the cake topper, and you'll have a cake topper signifying the groom and bride's bright future together.

In placing your cake topper, always remember to put bigger decorations on wide stands so they don't drop. Smaller ornaments can either be clutched in place using flower thorns or attached using royal icing. When stacking multi-layered cakes, it is best to set the topper at the venue already to prevent it from falling off in transit.

Prepare first the tier that will carry the cake topper. Use rods or dowels if the topper is quite heavy. If it is light, a decoration stand or plate will do.

Vivoli Gelato Making

Come and join our crew as they were instructed on the fine art of gelato making by Vivoli Gelateria. Enjoy!



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Quick and Easy Guide to Making Fondant-Covered Sugar Cookies

New to sugar cookie decorating? You're not alone. Where do you start? I'll tell you. Get some good cookie cutters in whatever shapes you want to make. Luckily, the list is endless these days. And, if you cannot find what you want, you can purchase an easy to use kit to make your own cookie cutters in minutes.

Have a good, sturdy and tasty sugar cookie recipe? If not, don't fret. A Google search will turn up millions of sugar cookie recipe results.

Once the cookies have been baked and cooled, you'll probably stand there looking at them trying to decide just how you're going to get them to look like the designer cookies you saw in various bakeries, at a party or online. As long as you pick a quick and easy design, you'll alleviate the stress and have fun decorating.

To get started decorating, use a food safe paint brush. Take some piping gel and place in a small container. This will be your "glue" between the fondant and the sugar cookie. Hold your cookie in one hand and lightly paint the inner part of the cookie leaving the edges clean. You should barely see the piping gel on your cookie. This is important because the fondant cutout is not as large as your sugar cookie. Set this cookie aside.

Before rolling out your fondant, it is important to make sure that your entire working surface is clean. Keep a white cotton towel nearby to use between fondant color changes to clean off your non-stick mat and rolling pin. Use a non-stick mat so that your fondant does not stick to the mat or distorts your fondant cutout when it is removed to place on your cookie. Do not use confectioner's sugar if your fondant is sticking to the mat or rolling pin. It is better to use a little Crisco on the rolling pin to alleviate this problem.

Start rolling your fondant out in one direction, lift it completely off the mat, turn it 90 degrees, roll, lift and turn 90 degrees, roll, lift and turn 90 degrees until it reaches the thickness you want. One quarter inch (1/4") thickness seems to be standard, though some people use 1/18" thickness. See which works best for your design.

Not sure which fondant to use? You should try several different brands because they all taste different. Don't like the flavor? Add some of the concentrated flavors available at cake stores or online. Pick one that compliments your cookie flavor. The fondant available at the craft stores has been improved so try it on your sugar cookies. Use coupons to save money. Need a lot of fondant? Buy the 5 lb. container. Some companies have fondant that works well with decorated sugar cookies. It comes in many different delicious color flavor combinations. You can order samples online. Another company offers deep rich colored fondant in purple, red, yellow or black, and it is available in most cake stores and online retailers.

When your fondant has been rolled out, take the same cookie cutter used to bake the cookies (make sure that it is cleaned using a dry cloth) and cut out your fondant. The best technique to use to get a clean cutout is to press firmly all the way down, continue to hold your hand completely on top of the cookie cutter, and then give it a slight twist. I call this technique "press down and wiggle." This clean edge cutout in the beginning saves time when you don't have to remove ragged edges. Remove the cutter and lift your fondant cutout up and place on top of your piping gel covered cookie. Take your finger and slide it all over the cookie being careful not to press down or leave fingerprints. Now you have a smooth surface on which you can create your design.

Decorating is the best part! Use simple tools to get started, and the process, save time and money. The first set you should purchase is the Designer Pattern Press Set. It is available at most craft stores. In this package, you will find some very elegant presses. The symmetrical swirl, small and large fleurs de lis, corner flourish, flower, heart bow, scroll and curliques. These presses can be used to decorate cakes. Whether you're working on wedding cake cookies, baby shower cookies or any other design, you'll find one of the presses will suit your need as a beginner. Just practice imprinting your fondant before you start designing your cookies so you know how much pressure is needed to get a clean pattern imprint. This set is a deal under $8 and a steal you use a discount coupon. Play around with them. They will become your tools of the trade and will give you professional results every time. When you turn them in different directions, sometimes going on and off the edge of the fondant, you create a lot of different options for designs to use.

The second tool to purchase is the Quilting Patchwork cutter. This can be used horizontally, diagonally and vertically to make interesting designs. Need to make a monogram cookie for a wedding? Embellish the edges of a square cookie and use a stamped initial press for the center. Want something fancier? Put sugar pearls in the cross sections to make your cookie more elegant. An easy way to add sugar pearls is to use the pointed end of a small paint brush to make an indentation in the fondant (a slight dip) where you want the sugar pearl to land, and then add the sugar pearl. It will go right into the slot just like a pinball into the hole. Need to add a line of pearls? Use a ruler to make a line impression in the fondant. Sit your cookie on a rimmed plate and then pour the pearls over the line. You can easily line up the pearls and press them all the way down into the fondant. Once the fondant is dry, the sugar pearls will not move.

Check out craft stores or departments for more easy to use and inexpensive tools. Some of the same presses used for clay can be used on your fondant. Experiment. Rubber stamps are also inexpensive (again, think coupons) and great tools for embellishing your fondant. Look at the depth of the design on the stamp to get an idea of what it will look like when you press it into the fondant. Some presses only make light imprints. Use these presses only for your cookies and not for your crafts.

Practicing the amount of pressure it takes to get your designs to come out clean and even is important to make your cookies look professional. Take some fondant out of the package, roll out and then practice with the stamps and presses. If your design is not evenly imprinted across the fondant, re-roll out and then try again using both hands gently pressing the tool into the fondant and then lift. When you learn how much pressure you can use to imprint your design, you can do the imprint directly on the cookie without worrying whether the cookie will break. It may take you a couple times to get the cookie the way you want it to look. You can easily remove the fondant off the cookie if you don't like the design. Use a little Crisco and re-knead the fondant to take away the stickiness of the piping gel. Look at your cookie. You may have to add a little more piping gel to it before adding the fondant.

Once all of your cookies are decorated, let them sit in a dry place to dry overnight or 5-6 hours. Once the fondant is dry, you can use a food-safe paintbrush to add a little sparkle with Super Pearl luster dust. A little goes a long way. Cellophane bags can be purchased to put your cookies in and add a decorative bow.

Get ready for all of the compliments!

Making Homemade Baked Ziti

Baked Ziti is an easy and popular Italian dish that you can make at home yourself. All you have to do is follow the basic recipe listed below.

The Sauce

While you could use jarred marinara sauce of the baked ziti if you are really pressed for time, the dish will be so much better if you make it yourself. Mastering marinara sauce is not that difficult, and it provides you with a base for numerous pasta recipes, including baked ziti.

To make marinara sauce, you will first need to get the following ingredients:

o 1/4 cup of olive oil

o 4 garlic cloves, halved

o A 35 ounce can of imported Italian tomatoes (can be substituted with fresh tomatoes if you prefer)

o 3 basil leaves, washed and chopped

o Salt

o Pepper

Pour the olive oil into a large sauce pan and add the garlic. Turn the heat to medium and cook until the garlic is soft and slightly browned. While it is cooking, crush the tomatoes, saving the juices.

Add to the garlic. Add in the basil and salt and pepper to taste. Bring the entire mixture to a boil, and then lower the heat so that it simmers. Cook the sauce for about 20 minutes or until thickened.

Baked Ziti

Once you have your sauce prepared you are ready to make your baked ziti. There is some debate as to whether the dish should contain ricotta cheese. Baked ziti does not. However, a very similar dish, Ziti Sorrentino, does have the ricotta added in. So you can choose to add it into this recipe or leave it out as you prefer.

To prepare baked ziti, you will need the following ingredients:

o One pound of ziti pasta

o 4 cups of marinara sauce, either jarred or from the recipe listed above

o 8 ounces of fresh shredded mozzarella

o 1/2 cup of fresh grated Parmigiano-Reggiano cheese

o Optional: 1 pound of ricotta cheese

Start by cooking the pasta. You will need to bring a large pot of water to a boil, and then add in the ziti. Cook until it is almost al dente, but remains somewhat undercooked - it will continue to cook while baking. Strain the pasta.

Preheat the oven to 375 degrees Fahrenheit. Pour the strained pasta into a large baking dish. Add in half of the sauce, half of the mozzarella cheese, and half of the Parmigiano-Reggiano cheese.

If you are using ricotta, add in all of it now. Toss with the pasta until it is well mixed. Top the mixture with the remaining sauce, and the sprinkle on the remaining cheese. Bake the baked ziti for 15 to 20 minutes, or until the cheese is melted and lightly browned. Serve immediately or freeze for a future meal. You can serve your baked ziti alongside a traditional Italian salad and some garlic bread.

To finish the meal, consider adding in a glass of fine Italian wine and even a slice of tiramisu or a bowl of gelato. This meal is so easy to prepare and so delicious you will look for excuses to cook.

Making a Dundee Cake

Dundee cake makes an excellent christening, wedding or Christmas cake which will keep for some months in a tin.

The following ingredients are required.

6 ounces of butter, 6 ounces of sugar, 4 small eggs, 1 heaped tablespoon of ground almonds, 1 cup of sultanas, 1 cup of currants, 1 cup of chopped mixed peel, 2 tablespoons of milk which has been boiled and cooked with 1 tablespoon of sugar, 3 ounces of halved glace cherries, grated rind and the juice of half a lemon, 1 level teaspoon of baking powder, 1 tablespoon of brandy, and 1 ounce of blanched split almonds, and a pinch of salt.

Firstly the dried fruits have to be prepared, and this needs to be done several hours prior to making the cake, which makes it impossible for them to sink to the bottom, and brings out the flavour and juices.

You need to put the glace cherries, sultanas, currants and peel into a casserole, and mix them thoroughly with the hands, cover with a lid or foil and put into a slow oven (220-240° F.) until it is well heated through, stirring it at least once with a fork, for about 20 minutes, or until it is sticky.

Take it out, and let it get completely cold before using. Rolling dried fruit in flour makes the cake hard, and washing has the same effect.

Next cream the butter well, work in the sugar, and when white and creamy add the eggs one at a time alternately with a good sprinkle of flour, beating well all the time.

Stir in the ground almonds, and add the dried fruits, peel and the lemon rind and juice, also a pinch of salt.

Mix the remaining flour with the baking powder, mix it into the mixture, and finally stir in the brandy or rum.

Turn into an 8-in. cake tin that has been greased and lined with greased paper.

Cover with foil and bake in a slow to moderate oven (300 degrees F.) for about 2&1/2 hours. Half-way through cooking time remove the paper and scatter the split almonds on top. Test with a skewer before removing from the oven, and 5 minutes before it is ready brush over the top with the sweetened milk, then put it back to give it a nice glaze when it is dry.

Finally and very importantly, do not remove from the tin until it is cold.