First of all, the milk gel needs to pay attention to the ratio of milk to gel, and I usually make 80-100-ml milk for 10 grams of dry goods, so I use about 800-1,000-ml milk for basic 100 grams of dry goods, and second of all, the freezer temperature in the fridge is recommended at 0-2 degrees, so the freezer feels very good. And then, when it's frozen, remember to eat with a big mouth, and it's so hot in the summer。