Strawberry milk pudding
By VicentaLakin
Gillidin, also known as cactus or fish glue, is translated by the English name Gelatin. It is a glue derived from the bones of animals (mostly cattle or fish bones) and is mainly protein. Gillidin is better refined than fish glue, tastes lighter than fish glue, tastes better, does pudding taste weird。
Recipe Recommendations
- milk 330 grams
- strawberry powder 10 grams
- white granulated sugar 15 grams
- gelatin powder 5 grams
- cold water
- sweet and sour
- other
- half an hour
- simple
Steps for Strawberry milk pudding
1
Gillytin fell into 20 grams of cool water, bubbled hair. Be careful not to mix。
2
Milk pours into a small boiler, with strawberry powder, white sugar, evenly mixed。
3
(b) Turn off the mixture of the above-mentioned liquids after heating them and pour the bubbled glitting powder into them, melt them with the remaining heat, mix them evenly and make them into pudding。
4
The hot pudding is poured into the container, placed outside the room or in the fridge, cooled for one hour, so that it can be edible until it is fully condensed。Strawberry milk pudding Make Tips
0. The ratio of liquid to gelatin powder is 350:5, and the ratio of gelatin powder to water is 5:20.
1. Desserts made with gelatin should be refrigerated; they melt and deform easily in warm environments.
2. Desserts made with gelatin are best stored in a sealed container to prevent a gelatinous layer from forming on the surface.
3. Sugar reduces the setting power of gelatin, so the more sugar a dessert contains, the softer it will be.
4. When melting gelatin, avoid heating it to a boil, as this will cause it to lose its gelling ability.