sweetening Recipe

Papaya hits milk

Papaya hits milk

ClayDickinson

"Papaya bump milk" This dessert is similar to the traditional Cantonese dessert "ginger bump milk". This pudding dessert does not need gelatin, gelatine powder, agar and other coagulants. It is made by the chemical reaction between papain in papaya and protein in milk. <br />"Papaya bump milk" and "ginger bump milk" compared to papaya contains a certain amount of natural fructose, can reduce the amount of extra sugar in desserts, more suitable for dieters to eat. The protease in papaya can decompose fat into fatty acids; milk is rich in calcium and also degrades fat in the human body. Milk and papaya are very nutritious and both have the effects of beautifying and beautifying. <br />The making method of this dessert is very simple, with low material requirements and a high success rate. The only thing that needs to be noted is that this is a ready-to-eat dessert. It tastes bitter when stored for a long time, so it must be ready to eat immediately and is not easy to store for a long time.