50 sheets (1,250 grams) bread without skin
10 liters of liquid milk
15 packs of gelatin powder
10 teaspoons (40 grams) instant jelly
2 1/2 teaspoons salt
2,000 grams sugar
250 grams of cocoa powder
1,000 grams of solid cooking chocolate, cut into pieces
10 egg yolks
500 grams of peanuts, roughly chopped
Vanilla Sauce Ingredients:
5 liters of liquid milk
600 grams of sugar
50 tablespoons cornstarch and 5 tablespoons of water, dissolved
5 egg yolks
2 1/2 tsp vanilla essence
2 1/2 teaspoons salt
Processing Method:
Blend smooth liquid milk and bread.
Enter the agar-agar powder, instant jelly, salt, sugar, and cocoa powder, stirring until boiling.
Add the chopped chocolate cook thick. Stir until dissolved.
Take a little dough. Enter into the egg yolks. Stir well. Pour back into the stew of gelatin, stirring until boiling.
Add some of peanuts. Stir well.
Pour in 10 of 24x10x7 cm baking pan. Sow the remaining peanuts. Freeze.
Vanilla sauce: boil fresh milk and sugar to a boil.
Thicken with cornstarch solution. Cook until thick. Add egg yolks, vanilla essence and salt. Stir well. Lift.
For 10 trays
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