This time, both recipes are not particularly troublesome, except for the refrigeration time is basically 30 minutes to get it done. (●ˇ∀ˇ●)
Can be eaten separately or combined to increase the sense of layering.
"Matcha Coconut Shredded Party":
material:
Milk: 250g
Light cream: 100g
Corn starch: 40 g
Powdered sugar: 30g
Condensed milk: 20g
Matcha powder: 10 g
Shredded coconut: According to personal taste
operate:
(1) Divide the milk into two parts, one part 170g and one part 80g.
(2) Stir 170g of milk, 100g of light cream, 30g of powdered sugar, and 20g of condensed milk to mix well, this part is referred to as Part A.
(3) Stir the remaining 80g of milk, 40g of corn starch, and 10g of matcha powder to set aside, hereinafter referred to as Part B.
(Matcha powder is not good to mix with water, you can first go to a little milk 5-10g to open matcha powder so that there will be no small particles that do not dissolve)
(4) Pour part A into the pan on fire, when there are small bubbles on the side after boiling, put part B in the stirring to prevent corn starch from settling, and then pour into the pan and then stir quickly, turn off the heat and stir when it becomes semi-solid, and when there is some resistance, you can find abrasives to install.
French Fresh Milk Pudding:
Milk: 150g
White sugar: 25g
Light cream: 180g (unscheduled)
Condensed milk: 5 g
Gelatin tablets: 5g (basic tablet is 2.5g)
Fruit sauce ingredients: (with the fruit you want to use)
Fresh puree: 80g
Sugar: 10g
Gilliptin: 2.5 g
Water: 30 g
(1) Soak soft gelatin tablets in ice water.
(2) Milk, sugar, light cream, condensed milk, weigh well, heat through water, stir while heating, heat to about 50 °, there is a slight white smoke rising.
(3) Drain the soft gelatin slices and pour them into stirring to melt.
(4) Sift into the prepared pudding bottle, jelly box, bowl.
Fruit drizzle sauce operation: (mango puree)
(1) Water and gelatin tablets heated and melted in separate water, add sugar to stir and melt, and finally add puree to stir. (The temperature is best controlled at about 38 °)
plastic:
Pudding cup: Pour 1/3 of the matcha cube into the first layer, pour 1/3 of the fresh milk pudding into the second layer, and finally pour in the fruit drizzle sauce.
That's it, let's eat!
Common problems:
Matcha Side:
(1) Part B must be stirred evenly, and must be stirred quickly when pouring.
(2) It is often frozen for a long time and does not solidify. (Most of them are premature when they finally become semi-solid, they must stir more, they must stir more, they must stir more, stir)
Fresh fruit pudding:
(1) Surface bubble treatment (after pouring into the pudding cup, use the musket to circle the cup and burn it in a circle)
(2) Cracking after coming out. (The temperature is too high when refrigerating, if you are in a hurry to eat, you can put it frozen, but the time cannot be too long for up to 3 hours)