Cucumber milk freeze
By VicentaLakin
The choice of fruits to make sweets can have a lot of beautiful make-up, and the finished products, besides good food, are good. The normal use of fruit for pudding or frost is to wait for the cooling of pudding to be added to the fruit, thus avoiding the burning of the fruit and affecting the taste. Some people don't like papayas, think they smell bad, of course they don't pick well-cooked papayas when they pick them; then they taste sour. A papaya milk freeze is the most suitable choice for Hawaiian papayas, with small heads and easy to put into a bowl, and with no easy spill. If too big a papaya is not well-positioned and can't be eaten in one day, it's definitely not the same for some friends who don't like to eat a papaya who can try to eat a papaya in this way and eat fruits and sweets。
- milk fragrance
- cook
- ten minutes
- simple
Steps for Cucumber milk freeze
1
In advance, Gillytin used ice water to bubble soft, and milk was added to fine sugar and put into the microwave to heat up to 40-50 degrees for approximately 1-2 minutes。
2
The milk is heated and the fine sugar at the bottom is evenly mixed to melt from the microwave, while the glitting drains the excess water and then melts into the milk and waits for cooling。
3
The papaya washes and cuts off the top。
4
Empty the papaya seeds with little spoons。
5
The cooler milk drops into the papaya。
6
The milk is nine points enough。
7
The top cover of the cut papaya is fixed with toothpicks and placed in the refrigerator for two to three hours to condensate。
8
The papaya takes the top of the papaya out of the fridge and shakes lightly if the cream is not fluent。
9
Cut the papaya half。
10
Finally, you can eat in blocks。