"Papaya bump milk" This dessert is similar to the traditional Cantonese dessert "ginger bump milk". This pudding dessert does not need gelatin, gelatine powder, agar and other coagulants. It is made by the chemical reaction between papain in papaya and protein in milk.
"Papaya bump milk" and "ginger bump milk" compared to papaya contains a certain amount of natural fructose, can reduce the amount of extra sugar in desserts, more suitable for dieters to eat. The protease in papaya can decompose fat into fatty acids; milk is rich in calcium and also degrades fat in the human body. Milk and papaya are very nutritious and both have the effects of beautifying and beautifying.
The making method of this dessert is very simple, with low material requirements and a high success rate. The only thing that needs to be noted is that this is a ready-to-eat dessert. It tastes bitter when stored for a long time, so it must be ready to eat immediately and is not easy to store for a long time.
Papaya hits milk
Recipe Recommendations
- papaya 1/2
- pure milk 200ml
- sweetening
- cook
- three-quarters of an hour
- ordinary
Steps for Papaya hits milk
1
Materials are ready.
2
Remove seeds from papaya, dig out the pulp, and crush it with a spoon.
3
Put the papaya into gauze and squeeze it out (or use a juice machine to make juice).
4
Pour the papaya juice into a measuring cup (I squeeze out 140ml of papaya juice for half a papaya).
5
Pour pure milk into a milk pot and heat it to a micro-switch heat.
6
Pour 50ml of papaya juice into a bowl.
7
Then pour in another 80ml of hot milk.
8
Stir well, leave to cool but set, and serve.Papaya hits milk Make Tips
1. If you like a delicate taste, you can wrap the papaya pulp in gauze and squeeze it out of the papaya juice to filter out the fiber of the pulp; if you use a juicer to break the pulp, filter it again with a filter. 2. This dessert can be made with fresh milk and milk powder. Fresh milk must be boiled until slightly open and then mixed with papaya liquid; while milk powder can be put into papaya juice and brewed with hot water. 3. The papaya juice required for each bowl should be no less than 35ml. My bowl is 130ml. I put in 50ml papaya juice and 80ml hot milk. It tastes good. 4. The more papaya juice you put, the higher the success rate; the milk must be heated, and the success rate will be higher. 5. This dessert must be made and eaten right now, and should not be left for a long time. The taste will be bitter if it is left for a long time. If you think it is not sweet enough, you can add appropriate amount of sugar to taste it. My papaya is particularly sweet, so I didn't put sugar in it.