Coco pudding
By VicentaLakin
Actually, it's a wonderful mistake. It's completely different than expected。
Recipe Recommendations
- light cream 300 grams
- pure milk 300 grams
- gelatin powder 10 grams
- cocoa powder 15 grams
- Cold boiled water or purified water 100 grams
- white granulated sugar 35 grams
- milk fragrance
- other
- ten minutes
- simple
Steps for Coco pudding
1
One of the ingredients: a bag of glittin powder
2
Raw materials II: 300 grams of cream
3
Material III: 300 grams of pure milk
4
Four of the raw materials: 15 grams of cocoa powder
5
The glitting powder is mixed with 100 grams of cool water, then melts from 80 to 90 degrees of hot water, which is fine。
6
Milk and light cream and 30 grams of white sugar are mixed, with no need for heating, to melt directly to white sugar, with approximately two thirds of the amount added to the mould。
7
The remaining pudding is poured into a squeezing bottle, then added 15 grams of cocoa powder and 5 grams of white sugar, the bath heats up and down to heat, and then shakes up and down, so that the cocoa powder is evenly dissolved。
8
At this point, the pudding in the mold has been slightly condensed because of the cold winter, and the squeezing of the cacao pudding has been inserted in the mouth from the middle, and the cacao pudding has been pumped in a little faster, and the white pudding has been smashed, and slowly pulled out of the squeezing bottle, and the mold filled。
9
It's not the same thing. Just add all the molds and put them in the freezer. I used ten eggshell pudding cups with a capacity of 60 milligrams, just ten, not much。
10
Figure I
11
Figure II