Apricot pudding
By VicentaLakin
I don't know when I suddenly fell in love with the tiny taste of almonds, with milk made of pudding, soft tastes, sweets after delicious meals. I haven't eaten real almond tofu, but I feel like I'm on the side of almond tofu
Recipe Recommendations
- almond dew 1 can of
- milk half a bag
- gelatin tablets 2 tablets
- sweetening
- cook
- half an hour
- simple
Steps for Apricot pudding
1
Raw materials
2
Put the glitting tablets in ice cream。
3
Milk and almonds are evenly mixed。
4
In about 20 minutes, soft glitting chips will be dried。
5
Heated almond milk to microheat, never boil. Put soft glitches in almond milk。
6
The micro-mixing into the glitting is fully integrated into the apricot milk fluid, which shuts down the fire and cools slightly。
7
Small packagings are cleaned and heated and disinfected and dry。
8
Pour warm apricot milk into a small container, up to eight or nine minutes. It's cold and put it in the fridge overnight。
9
Before eating, some cinnamon flowers are released with warm water, which can be cooled and poured on pudding。Apricot pudding Make Tips
1. Two sheets of gelatin are enough; this yields a soft, tender, and bouncy texture. I tried using three sheets, but found the texture a bit too firm.
2. Sweet osmanthus is used to neutralize the bitter taste of the almonds. You can omit it if you prefer, or use honey water or rock sugar syrup instead.
3. Make a few extra bottles each time and keep them in the fridge. It's super convenient to eat whenever you want.