I have tried a lot of puddings. Here are the simplest and perfect recipes that I have matched and tried many times. The double-milk-like tenderness (^∇^) is the amount of three bottle-type puddings.
First~ prepare the following materials
Pour milk and sugar into the milk pan, heat over low heat, and stir until the sugar is completely melted.
Turn off the fire immediately until the milk boils. Let it cool for about two or three minutes to cool it to about 80 degrees
During the period, soak the soft gelatin tablets with cold water or ice water, soak for a minute or two, then pour off the water.
When the milk is cooled to about 80 degrees, put the soft gelatin tablets in the milk pan and stir until the gelatin tablets are completely melted in the milk.
After the milk mixture in the milk pan is cooled, it can be bottled! You can also add some favorite fruit diced yourself! Once assembled, put it in the refrigerator, it can be solidified after an hour and a half, and taste the fresh pudding~
Let the boiled milk cool to about 80 degrees, because if the temperature is too high, the gelatin tablets are not easy to coagulate, and the temperature is too low. The gelatin tablets are not easy to melt.