ingredient:
300 g of milk, 10 salted cherry blossoms, 15 g of gelatin slices, 1/2 lemon, 50 g of white sugar, 200 g of water.
method:
1, milk plus 30g sugar heated in water until the sugar melts;
2. Pour the milk solution into the container, put it in the refrigerator for half an hour or refrigerate for 2 hours until it solidifies, and soak the salted cherry blossoms in water for about half an hour or so to desalt;
3, 200g of water squeezed into lemon juice, add sugar to water until the sugar melts, add 1 piece of gelatin stir until melted, cool to room temperature, put a few cherry blossoms on the milk jelly, pour lemon liquid;
4: Put it in the refrigerator and freeze until it solidifies.
method:
1. One packet of egg pudding powder (110g), one jelly mold, measuring cup.
2. Fill the measuring cup with 500cc of water and pour into a clean casserole dish.
3. Heat the heat over low heat until the water in the casserole dish comes to a boil.
4. Pour in a packet of pudding powder, stir gently until dissolved, then bring to a boil and turn off the heat.
5. Put the boiled pudding solution into the mold with a spoon.
6. After the pudding has cooled, gently remove the mold, put it in the refrigerator for a while and then release the mold to taste better.
ingredient:
1 dragon heart fruit, 30g sugar, 150ml water, 20g gelatin powder, minced coconut.
Prepare a red dragon fruit, peel off the skin, cut into small pieces into juicers, squeeze well to filter out the black grains, the best way to filter out is to pour a little water and add water, precipitate and filter. (Without a juicer, you can only play manually, which is more difficult.) ）
Add the sugar and stir.
Bring on heat, pour water into a pot to heat, then add gelatin powder and stir to melt without clumping.
There are bubbles that have been boiled and can be poured into a bowl to cool.
Pour into a plastic container, put the shape in the refrigerator and wait for about 3 hours.
Add some hot water in the basin for five minutes quickly, thaw it out.
7. Cut well, sprinkle some minced coconut and eat!
Two eggs, 200ml milk, 30g sugar (for pudding liquid), 60g sugar (for caramel), 20g of water, light cream vanilla powder (refined), Bailey liqueur, rum, Glees powder.
1, first boil caramel, put 60g of white sugar and 20g of water in a pot to heat and boil caramel, when the color becomes golden yellow, away from the fire, observe the color, when the color is lighter than the color in the photo, pour into the pudding mold.
2, if there is no kitchen scale at home, you can estimate the amount yourself. But keeping the caramel to water ratio is about 3:1. After being poured into the bottom of the bottle, the caramel will solidify, just like the sugar on the outside of the sugar gourd.
3, 200ml milk + 30g of sugar, slightly heated, the sugar melted and poured into the beaten egg liquid and stirred well. Let the pudding liquid stand for half an hour. Pour into a mold or bottle.
4: Bake in a water bath in a baking tray and bake in a 190-degree oven for 20 minutes.
5, if there is no oven in the steamer steaming, it is best to seal the plastic wrap on it, so as to avoid internal bubbles.
6. After cooling, put it in the refrigerator and refrigerate.
ingredient:
50g of sago, 150ml of milk, mango to taste, two molds.
Prepare the ingredients. Choose the fruit you like to eat.
Place the sago in a container and pour in the formula, the liquid should not exceed the sago. Then steep for 1 hour to soak the sago to soak up.
Drain the soaked sago and the soaked sago grains become a little fuller.
Pour the sugar into the sago and stir well with a spoon. If you are not using a silicone mold, you can add a spoonful of oil, and the oil is best used with odorless oil. The purpose of the refueling is to prevent the pudding from sticking to the mold. If you do not add oil, you can also coat the mold with oil.
The mango cutter is similar to the way the avocado is cut.
The bottom of the mold is first laid with a layer of sago and then placed on the mango grains.
7. Continue to spread the sago and cover the mango kernels. You can then squeeze out the gap with a gentle pressure on the back of the spoon.
8. Turn on the water pot and put the mold into the steamer. Steam for 30 minutes on medium heat, then simmer for another 5 minutes, and see that there are no white spots in the middle of the sago!
Purple potato 150g, milk 150g, fish gelatin powder 5g, yogurt 200g, milk 150g, fish gelatin powder 10g.
1. First make purple potato pudding liquid, 150g purple potato steamed and pressed into puree.
2. Fish gelatin powder is dissolved with an appropriate amount of warm water.
3. Add 5g of melted fish gelatin powder and 150g of milk to the purple potato puree, beat well with a blender and set aside.
4. Then make yogurt pudding, 10g of fish gelatin powder melted with warm water, add 150g of milk and 200g of yogurt, mix well and set aside.
5. Sterilize the pudding bottle with boiling water, fill it with 30 grams of pudding liquid, cover it and refrigerate it until it solidifies.
6. Fill 30g of pudding liquid in turn, fill it up and refrigerate it until it solidifies.
200 g watermelon, 1 egg, 20 g sugar, milk to taste.
1: Remove the seeds from the watermelon and use a spoon to squeeze out the juice for later. (You can filter it properly) Of course, if you like it, you can keep the pulp.
2: Beat the eggs and sugar well.
3: Add the filtered watermelon juice to the egg mixture.
4: Add milk to an appropriate amount. Depending on personal taste, it can be added less.
5: Preheat the oven water bath at 180 degrees for about 20 minutes.
6. Or steam in a steamer for 15 minutes. Simmer for about 5 minutes after turning off heat until the pudding solidifies. (Total heating time is about 20 minutes.) The ratio of steaming and simmering time can be adjusted according to the heat)
7: Cool to room temperature and refrigerate.
1. Ingredients: 200ml of milk, 1 egg, 1 piece of pine nut date cake (other flavors of cake can also be replaced), a few strawberries.
2. Knock the egg into the milk.
3. Mix the two evenly, not more than 60% of the container, because it will be very puffed.
4. Cut the date cake into vertical strips and insert it into the custard mixture, because it is sweet enough, do not add sugar.
5. Preheat the oven to 170 degrees, bake on high and low heat for 30 to 35 minutes, (if you find that coloring can be covered with tin foil).
6. After baking, add the strawberries cut into granules and you can do it.
250g biscuits, 250g cream, a pinch of lemon juice.
1. Crush the biscuits by hand and place in a blender, stir for 30 seconds to form a powder.
2. Use a spoon to press carefully again to make the biscuit into a more delicate powder.
3. Whip the cream with a little lemon juice and pour the whipped cream into the framed flower bag.
4. Take a clean small bottle and lay a layer of biscuit powder on the bottom first, laying a layer of cream.
5. Layer of biscuit powder and layer of cream in turn can be laid out.
Forward the collection, give the child a pattern to make pudding to eat, delicious and affordable, much cleaner than the one bought outside!
(Some of the graphic content comes from the Internet, and the copyright belongs to the original author)