Recipe: Milk pudding

Home Cooking Recipe: Milk pudding

Notes:

In July, the fire will be like a fire in the summer. At the beginning, I thought so. In fact, the fire broke out in July, referring to the dusk of the lunar calendar in July. The big Mars landed west and the weather turned cold. Today's milk pudding wins from roasting, the milk is thick and soft, and it's easy to believe that you don't have to sweat. I have made some improvements to Fangzi. In the future, I will not do anything about whipping cream. In addition to milk tea, it is also possible to avoid baking milk pudding. Then come and sip a bottle of cool Q-slip "July Fire" pudding, let the hot big Mars fall to the west ~~~ Original source: http://sd.sina.com.cn/food/diy/2013- 08-01/035635232.html

Ingredients:

Steps:

  1. Home Cooking Recipe: Add the gelatin powder to the cold water and soak it for later use. (figure 1)

    Add the gelatin powder to the cold water and soak it for later use. (figure 1)

  2. Home Cooking Recipe: Prepare the milk: Skip this step with fresh milk. Put the milk powder into the milk pot, first add a small amount of boiling water, then add the remaining boiling water to complete the preparation. (figure 2)

    Prepare the milk: Skip this step with fresh milk. Put the milk powder into the milk pot, first add a small amount of boiling water, then add the remaining boiling water to complete the preparation. (figure 2)

  3. Home Cooking Recipe: Add sugar to the milk in the milk pot, heat and stir on low heat until the sugar is completely melted, and immediately leave the fire, do not boil. (image 3)

    Add sugar to the milk in the milk pot, heat and stir on low heat until the sugar is completely melted, and immediately leave the fire, do not boil. (image 3)

  4. Add vanilla extract and mix well. (Figure 4)

  5. Pour the soaked gelatin powder together with the cold water for soaking into the milk pot, and use the excess heat of the milk to stir the gelatin completely. (Figure 5)

  6. Add the whipped cream to the milk pan, stir and mix thoroughly, and the pudding solution is ready. (Figures 6, 7)

  7. The pudding solution is sieved once or twice, and the sifting can make the pudding smoother. (Figure 8)

  8. Put the pudding bottle, cover it, refrigerate until it is solidified, and it is edible.

Tips:

1, brewing milk is best to follow the steps in step 1, first add water to adjust the milk powder paste and then fully brew. If the boiled water is poured into the milk powder at one time, the milk powder is prone to granules and is not easily opened. 2, vanilla extract does not increase, so as not to cover off the thick milk fragrance. 3, no pudding bottles, all kinds of glass cups are more convenient to install at any time. 4, Fukuda's son, I feel that the Q bomb is more than enough, especially in bottled food. I increase the amount of milk, reduce the gelatin, feel the taste is smoother, and the milk is more prominent. If you like the obvious Q feel, you can add 8g of gelatin powder to 10g.


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