Ice Cream Cone Recipe
Let me tell you from the beginning, this is a recipe that will take some time to get perfect results. The cone needs to be very, very thin in order to have a crunchy but not tooth-breaking texture. It is highly likely that you will not fully grasp this delicacy in the first try and get cones that are a bit difficult to eat. Since the dough has a very liquid consistency, it spreads a lot as soon as you pour it on the machine, it seems like it's thin enough, but it's not actually:) You have to make the dough 4-5 times thinner than that thinness. You can do this by spreading the dough spirally from the middle to the edges with the back of the ladle. But since the machine is very hot, it starts to cook quickly, so you have to be very fast.
Making an Ice Cream Cone in a Pan
If you have a cornet machine, of course, you will not have such a problem. What makes it difficult for the toaster is that the knurling is too deep for the cornet. In short, a little more effort and attention is needed because we are pushing the conditions. You can also make the recipe in the pan, but there are two disadvantages. The first is that it does not have a cornet serration. Even though it doesn't seem like a big problem, it better be serrated while you're doing it. The second drawback is temperature control. The heat is constant in the toaster but not in the pan. That's why you have to adjust the heat by turning it on and off according to the situation. I think there is no need to add another obstacle to a tariff that is already based on delicate balances. Therefore, if possible, it is useful to use a toaster, if not, a pan.
With these materials, 6 medium-sized cones come out, but they cannot be adjusted, if you make them smaller, more, if you make them larger, less. How much do you pour the dough, what size cone will you get? You will find the answer to your question by trying again.
Cooking the Cone
This will vary depending on the toaster you will use, of course, but it will probably be the same for most of them. Not all parts of the cone are cooked to the same degree in the machine. Since it is thin, waiting for the undercooked parts to be completely fried will cause the already fried parts to burn, so some parts remain quite light in color. The completely browned areas are crunchy, while the light-colored areas are soft. Don't risk it by saying I'll hold it for a while and they'll all get angry. As the cones wait, their fried parts begin to soften. So what are we doing? We bake cones and prolong their life. In this way, you have cones that you can consume with the same crispness the next day. I haven't had a chance to test the third day yet :)
Baking time may also vary. You may need to bake the cones you bought from the machine in a very soft state for a longer time. For this reason, before you take them out of the oven, make sure to feel them and check whether they are crispy or not.
Shaping the Cone
After cooking all the cones in the toaster, immediately put them in the oven without waiting. As I said, they will soften as they wait and their shape will deteriorate as they soften. The shape of the cones largely depends on your dexterity and a small part whether you take this into account, not the recipe or me. Mine are crooked, why do you think? Do not come with questions, the answer is obvious: you failed:/ This is a question I get from time to time in shaping that requires dexterity. The simplest example is pastries. From the photo sent, it is clear that no attempt was made to shape it, it was torn off and thrown on the tray. Why is mine like this? says. I don't understand why they think that the baked bun fairies are waiting for the buns to arrive so that we can put them in perfect shape. The formula is simple. If you do it properly, it will be crooked, if you do it crookedly, it will be crooked. I made myself angry for no reason again :)
I tried to give all the tricks I could give. But as I said at the beginning, you may not get the perfect result on the first try. You have to understand the dough. This way you can find the consistency, thinness, width and cooking time that will give the best results.
Enjoy the recipe...
- 2 egg whites,
- 2 tablespoons sugar,
- 1/2 cup water at room temperature,
- 1 cup flour,
- 1 packet of vanilla sugar.
- Beat up egg white and sugary until the sugar melts,
- Add water and beat,
- Add flour gradually and beat until smooth,
- Add vanilla sugar together with the flour and whisk,
- Heat the panini toaster completely,
- Pour a ladle of batter onto the toaster and extend it roundly as thin as possible with the back of the ladle,
- Cover the upper side of the toaster but don't press,
- Cook until almost golden,
- Open the lid, turn the cone over and around at the same time (for little squares on it),
- Cover the lid and cook until completely golden,
- Take the cone from the toaster and roll immediately in a cone shape (your hand will be slightly burn) and put it vertically into a cup,
- Cook and prepare the whole dough in this way,
- Take the cones to a baking tray and bake for 20 minutes in a 150 C degrees preheated oven.