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    How To Make Milo Ice Head

    Uploaded by

    ian radenz
    This document provides instructions for making Milo ice head at home. It lists the ingredients needed which include 300g of Milo powder, 370g of white condensed milk, 15g of chocolate powder, and 25-50ml of hot water. The instructions state to mix all dry ingredients except hot water, then beat while gradually adding hot water until thickened. Ice cubes are then filled with the mixture and toppings such as peanuts or biscuit crumbs are added. Making this recipe will yield about half a basin of Milo ice head.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    How To Make Milo Ice Head

    Uploaded by

    ian radenz
    29 views2 pages
    This document provides instructions for making Milo ice head at home. It lists the ingredients needed which include 300g of Milo powder, 370g of white condensed milk, 15g of chocolate powder, and 25-50ml of hot water. The instructions state to mix all dry ingredients except hot water, then beat while gradually adding hot water until thickened. Ice cubes are then filled with the mixture and toppings such as peanuts or biscuit crumbs are added. Making this recipe will yield about half a basin of Milo ice head.

    Original Description:

    Cara buat pizza

    Original Title

    PIZZA

    Copyright

    © © All Rights Reserved

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    This document provides instructions for making Milo ice head at home. It lists the ingredients needed which include 300g of Milo powder, 370g of white condensed milk, 15g of chocolate powder, and 25-50ml of hot water. The instructions state to mix all dry ingredients except hot water, then beat while gradually adding hot water until thickened. Ice cubes are then filled with the mixture and toppings such as peanuts or biscuit crumbs are added. Making this recipe will yield about half a basin of Milo ice head.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    29 views2 pages

    How To Make Milo Ice Head

    Uploaded by

    ian radenz
    This document provides instructions for making Milo ice head at home. It lists the ingredients needed which include 300g of Milo powder, 370g of white condensed milk, 15g of chocolate powder, and 25-50ml of hot water. The instructions state to mix all dry ingredients except hot water, then beat while gradually adding hot water until thickened. Ice cubes are then filled with the mixture and toppings such as peanuts or biscuit crumbs are added. Making this recipe will yield about half a basin of Milo ice head.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    How to make Milo ice head

    GOAL
    the goal is that we can make it ourselves at home without having to buy by spending money. we
    can enjoy it in our spare time. let's look at how to make the following

    Ingredients

    300 grams of Milo powder (not Milo 3 in 1)

    1 can (370 grams) white SKM

    15 grams of chocolate powder (we use the Van Houten brand)

    25-50 ml of hot water

    How to make

    1. Mix all ingredients in the basin, except hot water. Beat with a low mixer speed
    until even

    2. Add hot water little by little, while continuing to shake. Make sure all the
    soluble and thick ingredients are perfect. If you want to be more runny, you can
    add a dose of hot water

    3. Prepare ice cubes, fine drawstring or use a blender. Then the heads in a serving
    cup or printed using a small bowl are used to print rice

    4. Flush with the thick Milo mixture

    5. Give toppings: roasted peanuts, meises, chocochips, biscuit crumbs, etc.

    this recipe will be quite a lot, about ½ basin size D21


    How To Make Pizza
    Ingredients
    For the dough

     400g/14oz strong white flour


     100g/3½oz semolina, plus extra for dusting
     2 tsp salt
     15g/½oz fresh yeast or 1½ tsp of dry yeast
     275ml/9½fl oz tepid water
     50ml/2fl oz olive oil, plus extra for oiling

    For the topping

     2 tbsp tomato sauce


     pizza toppings of your choice

    Method
    1. In a large mixing bowl, stir together the flour, semolina and salt. Stir in the dried yeast (or crumble
    in the fresh yeast). Make a well in the centre of the flour mixture and pour in most of the water
    along with the olive oil. Bring the dough together with your hands or a wooden spoon. As the flour
    is incorporated, the dough will start to take shape. Add the remaining water if the dough feels tight
    or hard.
    2. Turn the dough out onto a clean surface and knead for 10 minutes, or until it is smooth and elastic.
    Cut off a small piece of the dough and stretch part of it as thinly as you can. If you can see the
    shadow of your fingers through the dough (the light should shine through the dough like a window
    pane) without it tearing, it is ready to prove.
    3. Knead the cut piece back into the dough and shape the dough into an even ball. Place in an oiled
    bowl, cover with a damp tea towel and allow to prove in a warm place for 1–1½ hours, or until it
    has doubled in size (the temperature of your kitchen can affect the timing of this).
    4. When the dough has risen, take it out of the bowl and knock the air out. Divide the dough into two
    equal portions, and shape each portion into a ball. Cover with a damp cloth and allow to prove
    again for about 15 minutes.
    5. Place a pizza stone or an upturned baking tray into the oven and preheat to its highest setting.
    6. Dust the work surface liberally with semolina. Roll out one piece of the dough to form a circle that
    will fit on your pizza stone or baking tray.
    7. Transfer the pizza base onto a plastic chopping board (or another upturned baking tray) dusted
    with semolina. The tray will be used to slide the pizza base directly onto the pizza stone.
    8. Cover the surface with half of the tomato sauce and toppings of your choice.
    9. When ready to bake, slide the pizza directly onto the pizza stone and cook for 8–10 minutes, or
    until the base is golden-brown and the toppings are bubbling. Repeat with the remaining dough,
    tomato sauce and toppings.

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