1. Pour the jelly into the pot.
2. Add half a bag of milk and heat until the jelly melts.
3. After stirring, pour it into the container and put it in the refrigerator for an afternoon, and it will be OK.
Mango pudding:
Ingredients: mango 400g, whipped cream 80ml, milk 90ml, gelatin powder 8g, sugar 50g.
Production process:
1. Peel the mango and mash the pulp with a blender. If you are allergic to big mangoes, you can use small mangoes. )
2. Mix two-thirds of mango meat with whipped cream.
3. Put the fine sugar in the pot, pour in the milk, and heat it on low heat until it melts. (Can't cook)
4. After the milk is warm, pour the gelatin powder and stir until it melts.
5. Add mango puree and stir well.
6. Put in a container (or mold) and refrigerate for 3 hours.
Milk raisin sago pudding:
Ingredients: sago 100g, sugar 30g, raisins, a bag of milk, boiled water and cold water.
Exercise:
1, wash raisins and soak them in proper amount of milk;
2. Soak sago in boiling water for 5 minutes;
3. Take out the supercooled water and soak it in cold water for 30 minutes;
4. Take out and drain after soaking;
5, 600ml of water+the rest of the milk into the effect, boil;
6. Add sago and soaked raisins, heat on low heat, stir constantly, and cook for about 15 minutes until there is a white spot in the center of sago. Turn off the fire, add sugar, stir well, cover the pot, and stew for 10 minutes until sago is completely transparent.
In a container, you can eat it while it is hot, or you can put it in the refrigerator for more than 8 hours, and it becomes pudding.
Vanilla egg yolk cheese pudding:
Ingredients: Anjia cream cheese 100G whipped cream 100G milk 160 G sugar 35G vanilla pod, a custard (4g) and 2 egg yolks.
Practice;
1. First soak the cheese slices in ice water 10 minutes until soft.
2. Cut the vanilla pod with a knife, pick out the spots inside, and then cut it into sections with scissors.
3. Put the whipped cream, milk, vanilla pods and sugar into the milk pot, bring it to a boil slowly with low fire, and then turn off the fire and stew for 5 minutes.
4. Pick out vanilla pods with chopsticks.
5. After the cheese is softened at room temperature, the heat preservation water is stirred evenly and delicately.
6. Slowly pour the broken egg yolk liquid into the cheese lake. Spread it out quickly and evenly, and pour it in several times.
7. Take out the water soaked in the custard slices, and then put the bowl with the custard slices in hot water to heat and melt.
8. Pour (3) into (6) and stir well.
9. Pour the custard solution into (8). Mix and stir evenly.
10. Filter the mixture with a sieve.
1 1. After the filtered mixture is cooled slightly, put it in a bottle, cover it, and put it in the refrigerator for more than three hours.
Gift, four delicious desserts! ~
Strawberry bean curd (practice)
Materials:
Tender tofu 1 strawberry 450g protein 2 fresh milk 1/4 cups kiwi fruit 1 condensed milk a little.
Seasoning:
Half a teaspoon of salt, half a tablespoon of corn starch and a few drops of strawberry sesame oil.
Exercise:
① Put strawberries (225g), tofu, egg white and fresh milk into a blender and mix them evenly, then take them out and mix them.
Season, put in a plate, top with strawberries and kiwi fruit, then put in the microwave oven and cook for about 3 minutes.
(2) After taking it out, pour out the water and pour in a little condensed milk.
Orange peel jelly
Materials:
1. 1 orange peel, 570g water.
2.3 oranges, 6 tablespoons orange juice, 3 tablespoons sugar and 1.5 tablespoons pearl powder.
Exercise:
1. Wash the orange, cut it in half, and dig out the pulp with a knife and spoon, leaving a complete shell (don't scrape the white part, otherwise it will be bitter).
2. Boil the orange peel and water until the fragrance overflows, and filter off the orange peel.
3. Mix the pearl powder and sugar evenly, add it to the boiled orange water for boiling, turn off the fire, add orange juice and stir evenly to reduce the temperature to 50-60℃.
4. Inject the finished product of step 3 into the shell and let it solidify.
Tip:
1. Oranges should have a complete and beautiful peel.
2. The finished product of method 3 must be cooled and thickened before pouring into the shell, otherwise the peel will absorb frozen juice and will not freeze easily.
3. This small spot not only has the aroma of peel, but also the taste of pulp particles and tendons, which makes people feel that the summer heat has been completely relieved.
Anning tofu
Materials:
1. 450g of fresh milk and 50g of whipped cream.
2. 60 grams of sugar, agar 1.5 tablespoons.
3.2 tablespoons almond syrup
4. caramel; Sugar 100g, 4 tablespoons hot water.
Exercise:
1. material 1 cooking; Mix material 2 well, add material 1, cook until dissolved, turn off the fire, add almond syrup, mix well, and put in a mold for cooling and solidification.
2. Put the sugar into the pot, stir it constantly, cook it on low heat, add hot water, cook it for about 1 min, turn off the fire and let it cool, and then it becomes caramel.
3. Cut the almond tofu into pieces and drizzle with caramel.
Tip:
1. When cooking caramel, pay attention to the high temperature when sugar dissolves, so be careful when heating water to avoid splashing.
2. Another way to eat is to add sugar water and diced fruit.
Soft and delicious steamed pudding
Materials:
1. caramel: 100g fine sugar, 35g hot water.
2. Pudding: fine sugar 130g, fresh milk 600g, a little vanilla powder, 300g eggs, a little salt and a little brandy.
Exercise:
1. Put the fine sugar of material 1 into the pot, stir and cook until it is completely dissolved, add hot water and mix well, and put it into the pudding cup while it is hot.
2. Beat the eggs evenly (don't beat them), add vanilla powder, salt and brandy and mix well.
3. Heat the fresh milk and fine sugar until the sugar is dissolved (about 50-60℃), add it into the egg liquid, mix well, filter it and put it into the pudding cup evenly.
4. Add warm water to the bottom of the baking tray and bake at the furnace temperature of 150℃/ 170℃ for about 30-35 minutes.
Little secret
1. The egg liquid must be filtered off to make the steamed pudding smooth.
2. The baking time depends on the mold size.