Recipe: Papaya milk jelly

Home Cooking Recipe: Papaya milk jelly


When you want to eat dessert and don't want to worry about the oven, what is the most convenient fish gelatin powder! Just have a refrigerator! ! ! ! !  When you want to eat dessert and are afraid of being fat, papaya milk jelly will save you! Eat all 400 light cards! Equivalent to 100g of cake oh ~ ~ Say, if you eat it all, you will not be able to eat it. ==  Papaya is a strong hand to dissolve fat~ If there is a problem with um, do not throw papaya seeds, don't bite it, the next day is unimpeded and there is wood! Can't swallow it, drink some water, whatever, better than medicine... don't bite! I would say that there is a pepper flavor =. = (pure experience, no medical basis)



  1. 2 tsp of fish gelatin powder is soaked in 2 tablespoons of ice water for 15 minutes.

  2. Papaya cuts the head and digs the seeds, which is beautiful for the finished product. Try to use force as much as possible to avoid uneven inner walls.

  3. The soaked fish gelatin powder is heated to water without particles (water bath is also available, no need to fire.)

  4. 150ml milk and 1 tablespoon sugar microwave high fire for 1 minute, stir until the sugar melts.

  5. 3 Add 4 mixed and stir evenly into the papaya, and chill in the refrigerator for about 4 hours to remove the diced.


Fish gelatin powder (gelatin powder, gelatin powder) and fish film (gelatin film, gelatin film) are replaced by the same amount, 1 tsp = one piece about = 5g.  The water of the fish gelatin powder must be cool!  Putting so polysaccharides can be done, milk is not good with lemon juice or rum, so if there is less sugar, there may be astringency...  Papaya is big and small. After seeding, it is best to actually measure how much milk it can hold. I am (1 tsp of fish gelatin powder + 1 tablespoon of ice water) to solidify 75ml of liquid, just right, very flexible and not Hard, you can adjust it yourself~~  The large spoon is the standard size spoon, one spoonful = 15ml, one teaspoon = 5ml.

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